simple.

Stretch the good times and save leftovers from the bin with these smart ideas

Bread, cheese and booze become French onion panade

RECIPES: JESS MEYER & THEA EVERETT. PHOTOGRAPHS: TOBY SCOTT. STYLING: SARAH BIRKS. FOOD STYLING: JESS MEYER

Turn leftover turkey into a hearty Mexican soup

Pickle some root veg to liven up your noodles

USE UP Salmon & leftover raw veg

Soba noodle salad with salmon and quick-pickled veg

Serves 3-4

Hands-on time 25 min, plus pickling

Simmering time 6-8 min

KNOW- HOW

Quick pickles are a great way to breathe new life into veg. We used heritage beetroot, fennel, carrots and parsnip, but a whole host of veg can be pickled in this way – try radishes, spring onions, shallots, celeriac, cabbage or celery, and add extra flavour by way of herbs and spices if you have them.

EASY SWAPS

Swap the kale for salad leaves (skip the blanching) or other shredded vegetables, such as red cabbage, thinly shredded brussels sprouts or radicchio. We’ve used cooked salmon, but any roast meat (especially turkey or duck) would work well.

• 2 medium free-range eggs

• 250g soba noodles

• 200g frozen edamame beans, defrosted

• 2 large handfuls curly kale, woody stems removed, the rest roughly torn or shredded (see Easy Swaps)

• 2 tsp sesame oil or vegetable oil

• 250-300g cooked salmon or trout, flaked (see Easy Swaps)

• 2 spring onions, thinly sliced

• Toasted sesame seeds to serve

For the quick-pickled veg

• 200ml rice vinegar, cider vinegar or white wine vinegar

• 100g caster sugar

• 1 tsp salt

• Mixed raw root veg, shaved or thinly sliced (see Know-how)

For the sesame ginger dressing

• 6 tbsp tahini

• 3cm piece fresh ginger, finely grated

• 1 garlic clove, crushed

• 1 tbsp rice vinegar (or white wine/cider vinegar)

• 1 tbsp sesame oil (or extra water)

• 1-2 tsp maple syrup or honey

• 1 tsp white miso paste (or an extra pinch salt)

1 To make the quick pickles, whisk the vinegar, sugar and salt together in a large bowl, taste and adjust the seasoning to your liking (it should be sharp and slightly sweet). Add the mixed raw root veg and toss to combine. Set aside for 20-30 minutes.