Rachel Khoo: Leftover love

As recent figures revealed, in the UK we waste a quarter of the food we buy. Yet some of the most creative and rewarding cooking experiences can be the result of throwing together an assortment of leftovers.

These homemade tacos are one such recipe — perfect for using up Sunday roast and veg. I used leftover lamb with crunchy red cabbage and a minty pea sauce, but chicken, beef or pork works equally well. Simply smear the base with whichever sauce best suits your meat, such as mustard, cranberry or horseradish. There is no fixed rule when it comes to fillings; this is where a little fridge foraging goes an awfully long way.

LEFTOVER-ROAST TACOS

Serves 2 hungry people, or 4 with a salad

300g roast meat, shredded

250g leftover veg, roughly chopped

For the minty mushy pea sauce:

200g cooked peas

1 tbsp cider vinegar

1 tsp sugar

Juice of ½ lime

½ chilli

For the tortillas:

225g strong flour

½ tsp salt

¼ tsp baking powder

50g vegetable shortening

110ml hot water

Blend all the ingredients for the pea sauce in a food processor and check the seasoning. For the tortillas, combine the flour, salt and baking powder in a bowl, then rub the shortening into the flour mix. Slowly add the hot water and mix together. Knead for 3-5 minutes, then cover the bowl with a damp tea towel or plastic wrap. Rest the dough for at least 20 minutes, then divide into 10-12 small balls. Dust your work surface with flour. Roll out each ball with a rolling pin until 2-3mm thick. Heat a frying pan over a medium to high heat. When it is hot, place a tortilla or two in the pan and cook until bubbles appear on the surface. Flip the tortilla over after about 30 seconds and cook the other side.

Keep the tortillas covered until ready to serve. Lay out your leftovers and sauces and assemble your tacos.