We’re here to help you fight food waste, with some simple recipes to use up those ingredients you always find yourself throwing away. From breakfast scones to easy tzatziki, make your food go further and give them a try. For all of these recipes you can use up those commonly wasted leftovers that might be a day or two over their best before date, as long as they're still within their use by date.

Breakfast Potato Scones

Potatoes are a great way to kick-start your day, right? Make sure no spud goes to waste and cook up our 4-ingredient potato scones - best served with a selection of leftover breakfast delicacies from the fridge. Eggs, bacon, avocado and tomatoes all work well.

Ingredients

  • 300g leftover potatoes
  • 50g butter
  • Salt & pepper to taste
  • 85g plain flour

Method

  1. Boil your potatoes whole with skin on until cooked.
  2. Cut the cooked potatoes in half and remove the skin by scraping with a teaspoon.
  3. Rice the potato using a masher and then set mash aside to cool.
  4. Sieve the flour and rub the butter into it.
  5. Add the cooled potato and season with salt and pepper.
  6. Roll the dough out with a little flour to approximately 7-8mm thick.
  7. Cut the dough with a large cookie cutter.
  8. Cook the potato scones in a lightly oiled pan flipping them over as soon as one side is grilled and golden brown.
  9. Tastes great served with your favourite breakfast items from avocados and bacon to sausage and egg.

Easy Tzatziki

Snacking just got way more savvy! Use up your leftover yoghurt or cucumber before it needs throwing away, and whip up this easy tzatziki. Team with breadsticks, toasted pitta or chicken skewers.

Ingredients

  • 200g leftover yoghurt
  • ½ -¾ leftover cucumber, grated
  • 20g chopped fresh mint 
  • Salt & pepper to taste
  • 1 large or 2 small cloves garlic
  • Pinch of sugar

Optional

  • 1 tbsp olive oil
  • 1 tbsp lemon juice

Method

  1. Grate your leftover cucumber.
  2. Mix all ingredients together in a large bowl.
  3. Season with salt and pepper.
  4. Add olive oil and lemon juice.
  5. Enjoy! Tastes great teamed with breadsticks for a picky lunch.

Potato & Herb Gnocchi

Enjoy date nights for less, with our delicious potato and herb gnocchi recipe, whipped up with a couple of leftover potatoes, flour, parsley, an egg and a sprinkle of salt. Easy, tasty and you don’t have to leave the house - what more could you ask for?

Ingredients

  • 500g leftover potatoes
  • 175g 00 flour or plain flour
  • 3g salt
  • 5g chopped parsley
  • 85g whole egg (roughly 1 & 1/2 eggs)

Method

  1. Boil your potatoes whole with skin on until cooked.
  2. Cut the cooked potatoes in half and remove the skin by scraping with teaspoon.
  3. Rice the potato using a masher then set aside to cool.
  4. Sieve the flour over the cooled potato.
  5. Chop the flat parsley finely.
  6. Whisk the egg.
  7. Mix all the ingredients together to form a dough and then cut the dough into 4.
  8. Roll the dough with a little flour into sausage shaped cylinders 1.5 cm in diameter.
  9. Cut 2cm pieces from each cylinder.
  10. Roll each nugget of dough on the back of an upside down fork folding backwards.
  11. Cook in boiling salted water for 2 mins.
  12. Fry in butter and season with salt and pepper.
  13. Simply squeeze on some fresh lemon juice or serve with your favourite italian sauce, herbs and cheese.

Easy Banana Pancakes

Grab those forgotten bananas sat in the fruit bowl and get whisking. Our easy banana pancakes rely on cupboard ingredients, helping you use up your leftovers and spread the cost of ingredients throughout the week. Stack ‘em high!

Ingredients

  • 2 overripe bananas mashed (180g)
  • 240g milk
  • 110g whole egg
  • 7g baking powder
  • 2g salt
  • 1 tbsp oil 
  • 225g self raising flour

Method

  1. Smash the ripe bananas until smooth.
  2. Whisk in the whole egg, oil, salt and milk.
  3. Sieve the flour and fold into the batter carefully with the baking powder and whisk together until smooth.
  4. Leave to rest for 5 minutes before using.
  5. To make a pancake, heat a tiny bit of oil in a non-stick frying pan, just to coat the pan. The pan must get very hot (you'll start to see smoke) before you add any batter.
  6. Add about 2-3 tbsp of pancake batter and cook for a few minutes lowering the heat if needed. Cook until small bubbles start to appear then flip the pancake to cook the other side. Repeat with the rest of the batter.
  7. Serve up your delicious pancakes teamed with toppings of your choice.

Easy Pumpkin Soup

An autumnal favourite, use up your leftover pumpkin this year and rustle up our easy pumpkin soup.

Ingredients

  • 400g leftover pumpkin
  • 1 tin of reduced fat coconut milk
  • 1 vegetable stock cube
  • 300ml water
  • Salt & pepper to season
  • For a spicy twist, add a touch of chilli

Method

  1. Dice your leftover pumpkin into small pieces.
  2. Cook the pumpkin with a touch of oil or butter in a saucepan with a lid, until the pumpkin starts to soften.
  3. Season with salt and pepper.
  4. Add the stock, chilli (if you choose) and coconut milk, saving a touch of the coconut milk to drizzle over at the end when you're ready to serve.
  5. Cook until the pumpkin is soft, then blend together with a hand blender of food processor.
  6. Poor into a serving bowl and drizzle over your reserved coconut milk.

Lemon Breadcrumbs

Think twice before you throw out the end of your next loaf. Our delicious lemon breadcrumbs add excitement to your fish, chicken or pork dishes.

Ingredients

  • 150g (roughly 4 slices) bread past its best (within use by date)
  • 1 lemon, zested
  • 1g salt
  • 15g olive oil
  • Milled black pepper, to taste
  • 1 garlic clove, finely grated

Method

  1. To make dried breadcrumbs, tear the bread up and dry it out in a low oven first, then process it. Blend the bread by pulsing (stopping and starting) the food processor until you have breadcrumbs of the size you want.
  2. Grate the garlic clove into the olive oil.
  3. Mix the breadcrumbs with salt, milled black pepper and lemon zest.
  4. Mix in the garlic olive oil. 

Easy Pineapple Salsa

Make the most of your pineapple leftovers and try our delicious and super easy pineapple salsa. This tangy blend tastes great teamed with tortilla chips for a catch up with friends, or served with grilled chicken and fish for a dinnertime delight.

Ingredients

  • 250g leftover pineapple, diced
  • 1 chilli, diced
  • 1 lemon, juiced and zested
  • 1 garlic clove, crushed
  • Salt & pepper
  • ½ bunch coriander, chopped
  • 1 medium red onion, diced

Method

  1. Dice your leftover pineapple into roughly about 12mm cubes.
  2. Finely dice the chilli and red onion.
  3. Add both the lemon juice and lemon zest.
  4. Chop the coriander and mix through the salsa.
  5. Add the crushed garlic.
  6. Season to taste.
  7. Serve up and enjoy! Tastes great as a snack teamed with tortilla chips or served as a side with grilled chicken or fish.

Chilli & Smoked Paprika Breadcrumbs

Think twice before you chuck out the last few slices of slightly dry bread. These fiery chilli & smoked paprika breadcrumbs make the perfect coating for your chicken, fish or pork.

Ingredients

  • 150g (roughly 4 slices) bread past its best (within use by date)
  • 1g dried chilli flakes
  • 4g smoked paprika 
  • 1g salt
  • 15g olive oil
  • A touch of milled black pepper to taste
  • 3g crushed garlic
  • 5g chopped fresh flat parsley

Method

  1. To make dried breadcrumbs, tear the bread up and dry it out in a low oven first, then process it. Blend the bread by pulsing (stopping and starting) the food processor until you have breadcrumbs of the size you want.
  2. Finely chop the flat parsley.
  3. Grate the garlic clove into the olive oil.
  4. Mix the breadcrumbs with salt, milledblack  paprika and parsley.
  5. Mix in the garlic olive oil.

Gluten Free Lemon & Potato Drizzle Cake

Leftover potatoes never tasted so good! Grab your apron and bake up a storm with our delicious gluten free lemon & potato drizzle cake.

Ingredients

  • 200g leftover potatoes 
  • 200g caster sugar
  • 200g Morrisons Perfectly Buttery
  • 150g ground almonds
  • 50g gluten free SR Flour
  • The juice and zest of 1 lemon
  • 1 tsp vanilla extract
  • 4 egg yolks
  • 4 egg whites
  • 2 tsp gluten free baking powder

For the lemon drizzle

  • 3 tbsp icing sugar
  • 1 tbsp granulated sugar
  • The juice of 1 lemon

Method

  1. Peel, chop and boil your leftover potatoes until tender. Then mash and cool them ready for use
  2. Cream the butter and sugar until pale and creamy.
  3. Add the egg yolks, vanilla, lemon zest and cold mash slowly.
  4. Whisk the egg whites to peak.
  5. Fold in the flour, ground almonds, lemon juice and baking powder into the butter & sugar mix.
  6. Divide the mixture between one large or two prepared tins, level off using the back of a tablespoon, and bake in the centre of a preheated oven at 180℃ for approximately 25-30 minutes until golden brown and cooked through. Use a skewer to test if the batter is cooked before removing the cake from the oven.
  7. Allow to cool for 10 minutes.
  8. With a cocktail stick pierce several holes in the cake so the lemon drizzle can soak through the cake.
  9. Mix the lemon drizzle topping.
  10. Pour over the cake in small amounts.
  11. Leave to rest ½ a day before eating to allow the drizzle to crystallise.

Need more inspo?

Simply type your leftover ingredients into our recipe search bar for tonnes of tasty ideas. You might only have to buy one or two additional ingredients.

Inspire me>>

How to store your food for longer

We want to help you live more sustainably, whilst also saving money, at a time where it matters the most. Our food waste expert, Fiona, has gone through some of your most commonly bought products and pulled together top tips to help your food last longer.

Take me there>>