After the weekend, we often have lots of leftovers. I usually spend Monday making a stock from the bones of a Sunday roast, fill lunchboxes with leftover veg and grains and plan an easy weekday dinner using cold meat. Tuesday night will be lamb wraps made from the remaining meat from Sunday lunch.
But here's a new idea that I picked up from the Thermomix Coffee Talk I hosted last week. We learnt all sorts of ways to make our kitchen more sustainable and this was my favourite:
Savoury Vegetable Breadcrumbs
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Keep all your potato and vegetable peelings (you'll need about 300g, which could take a couple of days)
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Wash them, dry them and lay them on a baking tray.
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Pop in the oven at 100 degrees C for 2 hours
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Put them in a powerful blender and chop for 30 secs at high speed.
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Put them in a clean jar and use to add a savoury crust to a cheesy bake or to add extra flavour to a soup or stew.
The smell alone is divine!
Give it a whirl!
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