A delicious recipe from your most common leftovers

Posted in: Food and drink

Our Climate Champions recently asked you on Instagram what foods you have problems with using up.

The most popular culprits found lurking in your kitchens were:

  • Bagels
  • Bread
  • Herbs
  • Salad bags
  • Fruit - bananas, pears, apples, avocado
  • Vegetables - onions, carrots, bell peppers, spring onions, mushrooms, celery, spinach
  • Milk
  • Grated cheese/cheese slices
  • Left over baked beans
  • Eggs
  • Pesto
  • Pasta sauce
  • Wraps

So seeing as it's Food Waste Action Week, here's a recipe idea that uses up a lot of those leftovers...

One pan Ratatouille and eggs

Serving suggestion: Serve with a side salad and tortilla wraps. Serves 4.


Herbs, salad bag, onions, carrots, cheese, baked beans, bell pepper, spring onions, mushrooms, celery, eggs, pesto, pasta sauce, spinach  and wraps.

Store cupboard: seasoning to taste, chilli, garlic, 400g chopped tomatoes


  • Preheat oven at 200˚C, 180˚C (fan) or gas 6
  • Peel and dice 2 onions and 2 carrots
  • Wash and dice some celery
  • Fry all three in a pan on the hob with some vegetable oil, until they soften
  • Add garlic (fresh or dried)
  • Prepare and dice fresh peppers
  • Prepare and slice mushrooms
  • Add the mushrooms and peppers to the pan
  • Add a tablespoon of pesto paste
  • Add the left over pasta sauce. If you do not have allot also add a tin of tomatoes
  • Add left over baked beans and mix everything together
  • Season to taste with salt and pepper, and add a tablespoon of vinegar and a pinch of sugar (optional)
  • Place washed left over spinach in the base of an oven proof dish
  • Spoon over the tomato and vegetable mix
  • Make 4 wells in the tomato mix and crack your raw eggs into it
  • Sprinkle the dish with cheese (whatever you have)
  • Bake for 12 -15 mins depending on how you like your eggs
  • Garnish with fresh herbs and finely diced spring onions

Serve piping hot with a side salad and tortilla wraps.




Posted in: Food and drink


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