In this exclusive new series for River Cottage Food Tube, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals.

"I’m a big fan of drop scones served buttered, with fat slices of banana and a sprinkling of cinnamon on top," he says.

"We often have them for weekend family breakfasts or cosy Sunday teas.

"But when I have some brown, speckled, softening bananas that aren’t quite up to being showcased in that way, I like to fold them into the scone batter so I can still capitalise on all their lovely, fruity flavour."

His new book, ‘Love your Leftovers’ is packed with practical advice for cooking on a weekly basis with leftovers in mind – helping to save money and avoid waste.

With recipes for transforming leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; and spare eggs into Hazelnut remoulade and easy Macarons, this is the ultimate companion for everyone’s kitchen.

Buy Hugh's new book, Love your Leftovers: [ Ссылка ]

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