We often have roasted veg to go with our Sunday roast which includes things like red onion, butternut squash, sweet potatoes and sometimes some parsnips and broccoli. These days, I never really cook vegetables like sprouts and cabbage, even carrots are a bit of a rarity on our table to be honest as there are so many other veggies we prefer. It would often have sprouts, cabbage and carrots mashed in with the potato so it never looked particularly appealing and it often tasted even less appealing if I’m honest. The bubble and squeak was always a mix of mash and whatever veg we had leftover from the day before fried until it was a little bit crispy (I’m convinced it was burnt but my Dad assures me it was deliberate). My Dad was quite a frugal cook in his day and Monday tea would often be leftover cold meat from the Sunday roast the day before with bubble and squeak which I really was not a fan of. They want to help families like us to reduce food waste by inspiring us to make better use of our leftovers, and I’m pleased to say that they’ve asked me to share one of my favourite ways to use up Sunday Dinner leftovers. That’s why Sainsbury’s have started their clever ‘Waste less, Save more’ campaign. We’ve reduced our food waste massively over the years simply by meal planning, using our freezer more and getting creative with our leftovers as I know lots of you lovely people have done too but there’s clearly still a long way for us to go as a nation! Did you know that in the UK every year we waste around 15 million tonnes of food every year? To put that into context, the average British family wastes around £700 a year on food that they’re throwing away instead of using it up.
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