Making the Most of Vegetables and leftovers.

Clever cooks know how to make a little of something good go a long way and this is really the essence of my frugal cooking ethos.

When you find that you have left-over bread and very ripe tomatoes on your hands you can quickly turn them into a meal.

Panzanella

This fantastic salad is a great way of using up leftovers and is an ideal lunch or light supper.

serves 4-6

2-3 slices of stale  'farmhouse' bread
500g ripe cherry tomatoes
3-4 sprigs basil
1-2 garlic cloves
1/2 tsp sea salt
3-4 tbsp olive oil
lemon juice or vinegar

method

Tear the bread into bite sized pieces and toast in a low heat oven, until crisp and golden


Halve the tomatoes and tear the basil up. Crush the garlic and salt together to a paste. Mix this with the olive oil.

Next toss the tomatoes, basil, and bread together dress with the garlic oil and sharpen with a squeeze of lemon or vinegar.


I love this recipe for its speed and thrift.