Save Money Reduce Waste

Easy tips to help shrink shopping bills and use up leftovers

- Photographs by Istock and Getty Images

DON'T WASTE THOSE LEEK TOPS

Leek tops may be a bit tougher than the lighter part, but we promise that they have more flavour!

Crispy leeks

Slice the leek tops as finely as you can. Heat a good 1cm oil in a wok or frying pan until shimmering. Sizzle the leek in batches for 2-3 mins until crispy, then scoop out with a slotted spoon onto kitchen paper and season with salt. Scatter over your main leek dish for extra texture and flavour.

Bouquet garni

Leek tops can be wrapped around a herb bundle when you're stewing or braising, to stop thyme leaves straying into your sauce.

Stir-fried leeks

As the green parts are tougher, they hold up better to fierce heat. Shred the greens and add them to your wok around the same time you would add carrot strips or cabbage.

Bubble & leek

Shred the leek tops and cook until soft in a pan with lots of butter. Stir into mashed potatoes for a twist on colcannon, then any leftovers you have can be fried to make a leek version of bubble & squeak.

CHICKEN LIVERS ON TOAST

Serves 4 as a starter or light lunch - Prep 20 mins Cook 10 mins

250g chicken livers

2 shallots, finely chopped large handful flat-leaf parsley, leaves very roughly chopped

1 tbsp capers, rinsed and drained, roughly chopped

2 tbsp olive oil

3 tbsp sherry vinegar

4 slices bread, toasted

1 tbsp plain flour

large pinch cayenne pepper