Cheese and tomato on toast with marmite
Nicolette from Bristol
New leftovers sensation: Spread granary toast with a smidge of butter and generous amounts of marmite, then add ricotta cheese and sliced tomatoes!!! Or you can use cottage cheese or cream cheese in place of the butter.
Using up leftover egg whites
Lynda Breakwell from Bolton
When making custard or any other recipe that calls for just egg yolks, freeze the egg whites for future use. Even one egg white is enough to make half a dozen small coconut meringues! A word of warning though. Be sure to label the pack with the quantity of egg whites so you know how much sugar to add. And definitely write on the pack what it actually contains - frozen egg whites look exactly like frozen apple sauce!!
Make a spanish omelette to use up leftovers
Suzie from Brighton
Why not make a Spanish omelette? Make sure you have between 4-6 eggs. (4's fine for two servings). It is a easy and very tasty way of using up all those bits lurking in your refrigerator. Onions, cooked potato, peppers, chillies, mushrooms, tomatoes, celery- absolutely anything will work, add that last bit of ham, bacon - whatever you have really. Soften the harder ingredients in a little oil in a large oven/grill proof frying pan, add the softer ingredients. Beat the egg and season with salt, pepper and herbs (again whatever you fancy). Pour this over the other ingredients. Cook on a fairly high heat for a few minutes until the omelette begins to "set" on the top. Remove from the heat and pop under a preheated grill for 5 minutes in order to lightly brown the top.
