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How to shrink shopping bills and use up your leftovers

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MAKE MORE OF LEAVES

The younger, more tender leaves of beetroot can be eaten as a salad, while the larger leaves and stalks can be wilted and used like chard.

Carrot tops can be blitzed into an earthy pesto. Or try adding them to a dressing and drizzle over a salad.

If making cauliflower cheese, you can add the tender leaves as well as the main floret.

The pretty, delicate fronds of fennel bulbs can be scattered over a dish after cooking, like you would with aromatic herbs.

GOT LEFT-OVER ROAST LAMB?

If you're planning to roast lamb over the holidays, there's bound to be some cold cuts left over. Here are two simple ways to get the best from any leftover meat.

Bubble & squeak shepherd's pie

Finely chop or blitz leftover lamb and mix with leftover gravy, then tip into a dish. Squash together any vegetables left over from your roast, or make some mash and use it to top the meat and gravy. Bake until crisp and piping hot.

Cheat's shawarma-style lamb

Mix 2 tsp garam masala with 1 tsp turmeric and 1 tsp smoked paprika. Finely slice