Our Eat Fresh boxes are packed full of tasty meals made using fresh ingredients. From time to time, you might notice a few ingredients leftover. If they don't get snapped up straight away, we've got some tasty suggestions for how to make the most of them at home, direct from our chefs to your table. 

Look out for the recipe titles you've chosen in your Eat Fresh box below to find some tasty inspiration to whip up those leftovers with.


Crispy Brioche Croutons 

Made using leftovers from our Big Cheeseburgers, these croutons are amazing in salads, on top of soups, pastas .. anything you want to add a little crunch to. 



  • 2 X Brioche Burger Buns
  • 50ml Olive Oil 
  • Salt and Pepper to Taste 

Equipment : Baking Tray 

  1. Heat the oven to 200’c 
  2. Tear the brioche buns into chunks (3 - 5 cm or so) Tip the chunks into the baking tray. Drizzle over the olive oil and season with salt and pepper. Give the tray a good shake so the bread is coated. Bake in the oven for 10 minutes or until crisp and golden. 
  3. Remove from the oven and allow to cool. 

Serves 1 as a main, 2 as a side.


  • 1 X Little Gem Lettuce 
  • Brioche croutons (see recipe above) - handful pp 
  • 100g baby plum tomatoes 
  • 2 x slices of cheddar cheese
  • ½ red onion 
  • 2 x rashes of bacon 
  • 1 Egg
  • 10g mayo
  • 5ml olive oil 
  • Juice of 1 lemon 
  1. Bring a saucepan of water to boil and boil the egg over a medium heat for 7 minutes to hard boil. Remove from the water using a slotted spoon and place in a bowl of cold water (this stops the egg cooking more and prevents the egg from going gross and grey) 
  2. Remove the egg from the cold water and tap all over with a teaspoon to crack the shell. Use the teaspoon to remove the shell by scooping the egg away from the shell, it should come away very easily. Slice the egg into ¼.
  3. Heat a frying pan over a medium heat. Fry the bacon until hot and crispy. Carefully remove from the pan and set aside on a plate with some kitchen paper to remove any excess grease and slice into strips. 
  4. Mix together the mayonnaise, olive oil and lemon juice. Loosen with a little water to make a lovely dressing and season to taste. 
  5. Slice up the tomatoes, slice the egg into 1/4 , chop the bacon up, slice up the lettuce and tear up the cheddar slices. Toss these all together with the croutons. Drizzle over the dressing, season to taste and dig in.  

Katsu Noodle Stir fry 

Use up any sad looking vegetables you have in the fridge, fry up some delicious noodles and top with a crispy fried egg. Delicious meal in minutes! 


15 Minutes | Equipment - Wok / Frying Pan / Sauce Pan 


  • 30g (tablespoon or so) of Katsu Curry Sauce 
  • Noodles - 75g pp 
  • 1 Egg pp 
  • Veg - Anything you have in the fridge : Peppers, Onions, Greens like cabbage and kale, broccoli, Spring Onions, Leeks, Carrots. You name it. 
  • 2 Cloves of Garlic 
  • Thumb Sized piece of ginger 
  • Tablespoon of Soy Sauce 
  • Oil for cooking
  • Optional extras : Chilli oil or chilli sauce such as sriracha. 
  1. Shred the vegetables into bite sized pieces. Peel and crush the garlic, peel the ginger using a teaspoon and mince the garlic and ginger. 
  2. Heat a tablespoon of oil in a wok or large frying pan. Add the garlic and ginger and fry for a minute then add the shredded veg. Stir fry for a few minutes whilst you cook the noodles. 
  3. Cook the noodles in boiling water until cooked then drain and rinse under cold water to stop them going mushy. Tip them into the pan with the veg, stir and add the soy sauce and the katsu paste. Give the pan a good mix so that everything is coated in the sauce and everything is evenly distributed. 
  4. Fry the eggs in a separate frying pan in a little oil over a medium high heat. Cook until the whites are firm and they are starting to get crispy. 
  5. Divide the noodles between bowls, serve with the fried egg on top and any chilli oil or sauce if you fancy. Enjoy!