Love your leftovers

Use up any surplus ingredients after making our midweek meals

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Gnocchi breakfast hash

Fry the leftover tomato gnocchi in a non-stick pan over a low-medium heat with turkey bacon pieces, leftover cherry tomatoes, halved, and sliced mushrooms. Continue to fry until everything is browned and crisp. Serve topped with a fried egg.

Quick cucumber pickle

Tip 150ml white wine vinegar and 2 tbsp caster sugar into a pan and warm over a low heat until the sugar has dissolved. Stir in a large pinch of salt and leave to cool. Thinly slice any leftover cucumbers from the Turkish egg flatbreads, tip into a non-reactive bowl and pour over the pickling liquid. Add a handful of leftover chopped dill. Will keep chilled for up to three days.