Ultimate Fridge Forage Recipes

If, like me, you hate food waste, then the following recipes are perfect for using whatever leftover vegetables, herbs, meats and cheeses you have got that are going stale in your fridge.

Curried Frittata

My take on this Italian staple with a curry flavour twist

The trick is to find some good quality fresh eggs. Some people add milk to their mixture but I prefer the wholesome goodness of eggs on their own.You can add a variety of fillings like bacon, chorizo, butternut squash, peas, kale etc. If you have some leftover roast veg, they work great too.

Ingredients (for two)

Method

In an oven-proof frying pan, heat some oil. Once hot, add the chopped onions.

Add the chopped chilli and garlic until they soften.

Add the sliced courgette and cook down until they gain some colour.

Add the spices and season with salt and pepper.

Add the potatoes and gently mix for 1-2 minutes.

Add the defrosted spinach and any green herbs you have.

At this point, I like adding some goat butter to moisten the veg and add some flavour. You can use normal butter as well. After all, butter makes everything better!

Finally, pour the egg mixture on top, making sure it covers all of the vegetables. Sprinkle some feta on top (or if you prefer, add them to your eggy mixture to ensure an even spread).

Finish with some freshly ground pepper and chilli flakes.

Put the pan in a preheated oven (170 degrees fan) for 20-30 minutes or until cooked.

Enjoy! Best served warm with a fresh green salad and garlic ciabatta.

Courgette and Chilli Savoury Muffins

Great with soups, brunches or as a light snack

I don’t have a massive sweet tooth, which is why these simple savoury muffins baked at home are a big hit with me personally. They are great as a snack, gently warmed and buttered. They also make for a great accompaniments with soups or eggy brunches. You can create your own versions with whatever you have in the fridge - bacon, chorizo, broccoli, peas, ham, feta, squash, peppers, pesto.

Ingredients

• 1 medium courgette
• 1/2 red chilli
• 1.5 cups of plain flour
• 1 tsp of baking powder
• 1 tsp salt
• Dash of Pepper
• Grated Parmesan cheese
• 1 cup of skimmed or full fat milk
• 1 egg

Method

1. Start with pan frying the courgettes to cook for a couple of minutes.
2. Once the courgettes have had a bit of colour, add some freshly cut chillies and cook down a bit. Leave aside to cool.
3. Start by mixing all the dry ingredients (flour, baking powder, salt, pepper, grated cheeses and courgette-chilli mix) in a big mixing bowl. Give it a good stir with a fork.
4. Pre-grease the muffin trays. You can also use small ramekins instead.
5. Break the egg into the milk and give it a good mix.
6. Mix the wet and dry ingredients together. Create a little well into the dry mixture and pour in the egg-milk mixture.
7. Add the wet mixture in batches. Stir in gently and loosely with a fork. It will slowly start to thicken up. Pour over any dry spots that you see in the bowl. It should have a porridge-like consistency at the end.
8. Pour into ramekins/muffin trays.
9. Add some freshly grated cheese on top before putting in the oven for 30-40 minutes (fan 170 degrees/190 degrees for conventional). Cooking times will vary depending on the size of the muffins.
10. Enjoy!