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.

 

Spring Onion Pancakes & Chilli Dipping Sauce

Made using leftovers from keema curry (plain flour), meatless farm mapo tofu bowls (chilli oil) and meatless farm teriyaki meatballs (sesame oil) | 1 hour

Ingredients

  • 250g plain flour (+1 teaspoon of plain flour)
  • 200g freshly boiled water 
  • 1 tablespoon sesame oil 
  • 2 bunches of spring onions
  • Pinch of salt 
  • 1 tablespoon of sesame seeds 

Dipping sauce 

  • 1 teaspoon crispy chilli oil
  • 1 tablespoon sesame oil 
  • 2 tablespoons soy sauce 
  • 1 teaspoon vinegar (rice wine / apple cider) 
  1. Empty the flour into a large mixing bowl and stir in a pinch of salt. Mix in the freshly boiled water to make a dough. Bring the dough together then knead for about 10 - 15 minutes until it forms a lovely smooth dough (It will seem VERY sticky.. But it will come together, have faith. Don’t be tempted to add more flour because the pastry won't be crispy or flakey when cooked if you do so - if you have a freestanding mixer with a dough hook attachment, use it as it will save you a lot of time!)  Roll the dough into a ball, wrap in clingfilm and rest for at least 30 minutes. 
  2. Make the dipping sauce whilst the dough is resting by mixing all the ingredients together.  Set aside. 
  3. Finely slice the spring onions and mix the sesame oil together with a teaspoon of flour to make a paste. 
  4. Unwrap the dough and slice into 4 equal parts and roll them into balls. Take a ball (keep the others covered by clingfilm on a plate) and smush down with the palm of your hand to slightly flatten the ball. Grab a rolling pin and roll the dough out into a disc that's roughly 15cm wide and about 3mm thick. Spread a bit of the sesame paste over the disc and sprinkle over some sesame seeds. Roll the disc into a long sausage shape then roll in on itself to make a circle .. like a snail. Then flatten that snail shape down with the palm of your hand again and roll out into a pancake shape about 5mm thick. Repeat this process with the remaining dough (Leep a sheet of baking paper between each one so they don't stick together). 
  5. To cook the pancakes .. Gently fry them with a little oil  for about 3 minutes on each side until crispy in a non stick frying pan set over a medium heat. Serve immediately with the dipping sauce.

Loaded Sausage Nachos

Made using pork sausage leftovers (sausage fennel linguine / mustard sausage meatballs), tortilla wraps (steak / fish / salmon tacos or lamb gyros), cheddar cheese (cheese burger / meatless farm cheese burger / meatless farm quesadilla burger) | 35 minutes - Serves 2-4 

Ingredients

  • 2 pork sausages 
  • 2 large tortilla wraps (or 4 small ones) 
  • Chillies - 1 red, 1 green
  • 2 large salad tomatoes
  • 1 red onion 
  • 1 avocado 
  • 1 tablespoon of yoghurt or sour cream
  • 50g cheddar cheese (grated) 
  • 1 teaspoon smoked paprika 
  • 1 teaspoon chilli powder
  • Fresh coriander 
  • 1 lime 
  • 1 teaspoon of caster sugar 
  • 1 tablespoon of white wine vinegar
  1. Preheat the oven to 180c.. Slice the wraps into triangles and place in a mixing bowl. Add half the paprika and half the chilli powder, season well and drizzle over a little olive oil. Toss the tortilla triangles in all the spices and oil so they are well coated. Spread out over 2 baking trays and bake for 15 minutes, turning halfway through. Remove from the oven and allow to cool. 
  2. Make an incision in the sausages and remove the meat from the skin. Tip the meat into a frying pan set over a medium heat along with the remaining chilli powder and paprika and fry for 10 minutes, breaking the meat up with a spoon until the meat is cooked and starting to go a little crispy. Remove from the heat. 
  3. Make the pickled onions and salsa. Slice the red onion in half. Slice one half into strips and finely slice the other half into little chunks. Place in 2 seperate bowls. Squeeze a little lime over the strips and cover with boiled water. Stir in a tablespoon of white wine vinegar, a teaspoon of sugar and a pinch of salt. Set aside to pickle. 
  4. Finely slice the tomato and a handful of coriander and mix in with the finely sliced onion. Season well and squeeze over the lime. Set aside. 
  5. Statter the crispy tortilla triangles onto a baking dish, top with the spicy sausage and the grated cheese. Place in the oven for roughly 5 minutes until the cheese has melted. 
  6. Make the guacamole. Slice the avocado in half, carefully remove the stone and scoop the flesh out into a bowl. Using a fork mash the avocado until smooth, season well, drizzle over a little oil and a squeeze of lime. Finely slice the chillies. 
  7. Remove from the oven and scatter over the salsa, pickled onions and chillies. Dollop over the guacamole and yoghurt / sour cream. Garnish with any remaining coriander leaves and serve immediately.

Sticky Halloumi with Honey & Chilli

Made using leftover halloumi from our sweet potato rosti with halloumi | 10 minutes 

Great with salads, on pizza, in burgers...


Ingredients 

  • Half a block of halloumi 
  • 1 red chilli
  • 1 tablespoons of runny honey 
  1. Slice the Halloumi into strips and slice the chilli into strips. 
  2. Heat half a teaspoon of oil in a non-stick frying pan set over a medium heat. Add the sliced chilli and cook for 1 minute. 
  3. Add the Halloumi and fry on each side for a couple of minutes until golden then drizzle over the honey to coat the halloumi. Serve immediately. 

 

Mozzarella & Roasted Tomato Arancini Balls with Speedy Tomato Chilli Jam

Made using leftover risotto rice (cauliflower risotto / giant mushrooms stuffed with risotto and mozzarella), baby plum tomatoes and mozzarella cheese (giant mushrooms stuffed with risotto and mozzarella) | 1 hour (plus chilling) - Serves 2


Ingredients 

  • 150g risotto rice 
  • 1 small brown onion 
  • 2 cloves of garlic 
  • 250g baby plum tomatoes 
  • Half a ball of mozzarella
  • 30g cream cheese
  • 1 small knob of butter 
  • 200 ml dry white wine 
  • 450 ml vegetable stock 
  • 55g panko breadcrumbs 
  • 1 tablespoon of white sugar 
  • 1 red chilli 
  • 1 teaspoon of red wine vinegar
  • 1 egg 
  • 2 tablespoons of flour 
  • Vegetable oil for cooking 
  1. Peel and finely slice the onion, crush the garlic cloves, finely slice the red chilli and slice the tomatoes in half.
  2. Heat a little oil in a non stick pan over a medium low heat. Add the chopped onion and cook gently for 15 minutes until very soft. Add the garlic and cook for another 2 minutes. Turn the heat up slightly and add the risotto rice, stir so that the rice is coated in the oil. Pour in the wine and stir, allow the wine to soak into the rice. 
  3. Gradually add the vegetable stock, stirring after each addition and waiting for the stock to be absorbed by the rice before adding the next ladle of stock. Repeat until all of the stock has gone. Stir in the cream cheese and a knob of butter, season well and decant the risotto into a dish. Cover and leave to cool, then refrigerate for at least an hour (or overnight).
  4. Whilst the risotto is cooling, roast the tomatoes. Tip the tomatoes into a roasting dish and drizzle over a little olive oil. Roast for 30 minutes in a hot oven at 180’c. Remove from the oven and allow to cool.
  5. Place half of the roasted tomatoes in a saucepan set over a medium heat along with the chilli, add a splash of vinegar and a teaspoon of caster sugar. Stir and cook for 10 minutes until jammy. Remove from the pan and allow to cool. 
  6. Take the risotto out of the fridge. Get 3 shallow bowls. Put the breadcrumbs in 1 bowl, flour in another and beat the egg in the third. Season the breadcrumbs well. 
  7. Spoon a tablespoon of cold risotto into your hand and flatten it out. Place a roasted tomato in the middle and a bit of mozzarella, spoon a bit more risotto over the mozzarella and tomato then mould into a ball to encase the cheese and tomato. Roll the ball in the flour, then the egg then coat in the seasoned breadcrumbs. Set aside and repeat until you have used all the risotto, tomato and mozzarella. These are your arancini balls.
  8. Fry the arancini balls… Get a deep, high sided saucepan (or use a deep fryer if you have one!) Pour in roughly 400ml of vegetable oil and bring to a high heat. You will know when the oil is ready if you drop in a little bit of bread and the bread sizzles and starts to go crispy. Reduce the heat of the hob to medium. Carefully lower 1 - 2 balls into the hot oil and fry for 5 minutes, turning occasionally until the ball is golden brown all over. Carefully remove from the pan with a slotted spoon or tongs and place on a baking tray that has a wire rack laid over it (this will stop the breadcrumbs going soggy) Keep warm in the oven until you have cooked all the balls.   
  9. Serve the balls with the tomato chilli jam and parmesan shavings if you like.

Feta, Kale and Courgette Fritters

Enjoy a brunch or lunch dish using up leftover kale (meatless farm sausage and kale hash) and feta cheese (chicken and feta orzo.. feta tray bake with mediterranean veg) | 30 minutes - Serves 2

Ingredients : 

  • 100g shredded kale 
  • 1 courgette 
  • ½ block of feta cheese 
  • 2 tablespoons of plain flour (or GF alternative) 
  • 2 tablespoons of milk (or DF alternative) 
  • 1 spring onion 
  • 4 eggs 
  • 2 tablespoons of plain yoghurt 
  • 1 teaspoon of harissa or chipotle paste 
  • 1 handful of fresh herbs (coriander / parsley)
  1. Shred the spring onion, kale and the fresh herbs. Coarsely grate the courgette onto a clean teatowel. Bundle up the grated courgette and squeeze out as much liquid as possible. Tip the courgette into a large mixing bowl along with the shredded kale, spring onion, fresh herbs, flour and milk. Crack in 2 eggs and crumble in the feta cheese, season well with salt and pepper. Mix everything together until well combined. It will look like a really chunky pancake batter. 
  2. Heat a little oil in a large nonstick frying pan over a medium heat. Dollop in the fritter mix and smush down a little with the back of the spoon (you don’t want to overcrowd the pan, maybe do 2-3 at a time) Cook for roughly 3-4 minuets, until golden, then carefully flip over and cook the otherside. Keep warm in a warm oven until you have cooked all the fritters (you should end up with around 6) 
  3. Mix together the yogurt, harissa or chipotle in a small bowl with a drizzle of olive oil. 
  4. Bring a saucepan of water to a boil then reduce to a simmer. Crack the eggs into 2 small cups. Grab a spoon and make a whirlpool in the water, slip the eggs into the water and poach for 3 minutes or so until the whites have just set. Remove from the water with a slotted spoon and lay on a paper towel to absorb any excess water. 
  5. Serve the fritters with the spiced yoghurt, poached eggs and any left over fresh herbs. 

 

Turkey Bun Cha

Made using leftover turkey mince (tikka turkey burgers), lettuce/cucumber (lamb gyros) | 30 minutes - Serves 2


For the balls 

  • 250g turkey mince 
  • Half red chilli 
  • 1 spring onion 
  • 2 cloves of garlic 
  • 1 5cm knob of ginger 
  • 1 tsp soy sauce

Smashed cucumber salad 

  • Half a cucumber 
  • 1 tbsp sesame oil 
  • 1 tsp white sugar 
  • 1 tbsp rice vinegar (or white wine vinegar) 
  • 1 tsp light soy sauce 
  • 1 tsp chilli oil 
  • Pinch of sesame seeds 

Dipping sauce 

  • 1 tsp chilli oil
  • 1 tsp fish sauce 
  • 1 tbsp rice vinegar (or white wine vinegar)
  • 1 tsp light soy sauce
  • Pinch of white sugar

Accompaniments

Gem lettuce / small carrot / rice noodles / fresh herbs like mint and coriander 

  1. Make the turkey balls.. Tip the turkey mince into a large bowl. Shred the spring onion, the red chilli, mince the ginger and garlic and add to the bowl with the turkey along with the soy sauce. Mix together really well and shape into little balls (about this size of ping pong balls) Set aside in the fridge for 10 minutes. 
  2. Place the cucumber on a chopping board. Grab a rolling pin and bash the cucumber a couple of times so it splits. Using a sharp knife slice the cucumber into small chunks. Tip into a bowl and stir in the remaining cucumber ingredients. Set aside in the fridge. 
  3. Heat a little oil in a large frying pan set over a medium heat and gently fry the turkey balls for 10 minutes, turning regularly until cooked through and piping hot. 
  4. Whilst the balls are cooking boil the kettle and place 2 noodle nests in a large bowl. Pour the boiled water over the nests to cover them. Allow the nests to soak for 8-10 minutes. Drain and rinse them under cold water to stop them cooking. Toss in a little oil and set to one side. 
  5. Peel the carrot into ribbons using a vegetable peeler and break the lettuce up. If you have any chilli or spring onions left over shred those for topping. 
  6. Arrange the cold noodles on plates or deep bowls, top with the turkey balls, cucumber salad, accompaniments and dipping sauce. 

 

 

Super Frittata

Made using leftovers from our Veg-Packed Linguine | Serves 2

Ingredients 

  • ½ Onion, peeled and finely sliced 
  • 150g Closed Cup Mushrooms, slice in half 
  • 80g Spinach, washed and shredded 
  • 4 Eggs
  •  100ml Milk (dairy free milk works fine) 
  • Salt and pepper to taste 
  • 35g Cheese** (grated cheddar, feta, goats cheese,blue cheese. Whatever you have in the fridge..) 

Optional extras you can add to the frittata - cooked ham, tomatoes, courgettes, chorizo, sweet potatoes, feta cheese!

Equipment - Baking dish (20cm baking tray is perfect) or a muffin tin to make mini frittatas 

  1. Heat the oven to 180’c (fan). Whisk the eggs and milk together and set aside. Heat a little oil or butter in a non stick pan over medium heat. Gently fry the onion for roughly 5 minutes until soft and translucent. Remove from the pan and place on a bit of kitchen paper to remove any excess grease. 
  2. Mix the cooked onions, mushrooms and spinach together in the baking dish and pour in the egg and milk mixture. Stir and season to taste. If using cheese sprinkle the cheese over the top and bake in the oven for 10-15 minutes until firm. 
  3. Remove from the oven when done and serve. Great with avocado mash, salad and garlic mayo. 

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. 

Brioche-croutons-800x600.jpg

Ingredients

  • 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. 

Try them in our delicious Crispy Salad recipe below:

Serves 1 as a main, 2 as a side.

Ingredients

  • 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.  

Smokey Pita Chips with Homemade Guacamole

Made using leftovers from our Greek-style Pitas. 

  • 2 x pitas 
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil 
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder 
  • 1 Avocado 
  • 50g Red Onion (half a red onion) 
  • 50g baby plum tomatoes 
  1. Heat the oven to 200’c. Slice the pitas in half lengthways and open the pitas up so you have 4 pitas faces. Slice these into tortilla shaped triangles and scatter them on a baking tray. (you may need to use 2 trays so they have room) 
  2. Scatter over the spices and drizzle the olive oil over the pitas. Shake the tray so the pitas are well coated in the spices. Bake in the oven for 10 minutes, turning half way. 
  3. Finely slice the red onion and tomatoes and set aside. Slice open the avocado, carefully remove the stone and scoop the flesh out into a bowl. Using a fork mash the avocado until creamy, season to taste and then stir in the chopped tomato and onion. 
  4. Remove the pita chips from the oven and allow them to cool before serving them with the guac.

Ginger and Lemon Infusions

Made using leftovers from our Speedy Asian Fishcakes. 

Ingredients

  • Fresh Ginger
  • Fresh Lemon 
  1. Peel the ginger with a teaspoon. Do this by scraping away the skin of the ginger with the edge of the spoon, it is a lot more effective than a traditional peeler and it stops you from wasting a lot of the ginger. Finely slice the ginger with a sharp knife or use a mandoline (be very careful if using a mandoline!) 
  2. Boil the kettle. Slice the lemon into rounds and place in your favourite mug with some ginger. Pour the freshly boiled water over the ginger and lemon. Stir and allow to infuse for a few minutes before sipping. 

This infusion can be enjoyed cold too. It is super refreshing in the morning. Fill a bottle with water and add the lemon and ginger to the bottle. Leave in the fridge overnight and enjoy in the morning.

Blue Cheese and Pear Toasties.

Made using leftovers from our Warm Lentil Salad. Equipment - Large non stick frying pan. 

Ingredients 

  • 50g Stilton 
  • 4 Slices of crusty bread / sourdough 
  • 50g Unsalted butter 
  • 1 Ripe Pear 

Optional extras : Chutney of choice (Chilli Jam is great here) 

  1. Take the slices of bread and butter each side. Slice the pear into thin segments and crumble or slice the cheese. Make 2 sandwiches with the blue cheese and pear slices in the middle. If using any chutney spread some chutney on the insides on the bread. 
  2. Heat the frying pan over a medium heat and place the sandwiches in the pan. Fry on each side for a few minutes until golden and crisp. Put a lid on the pan to help the cheese melt. Remove the toasties from the pan and slice in half on a chopping board. Enjoy! 

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! 

katsu-noodles-800x1000.jpg

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

Ingredients

  • 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! 

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