Great Britain

Turn leftovers from your roast into delicious dishes with these recipes from Mrs Crunch

LEFTOVERS can sometimes be the best bit about a roast dinner.

With just a little bit of imagination, you can turn those odds and ends of chicken into something tasty, even magical.

And what’s more, it means you are making one meal go further . . . avoiding waste and saving money at the same time.

Chicken quesadillas – £1 per serving

(Serves two)

Preparation time: 20 minutes

Cooking time: 10 minutes


METHOD: Heat a large, non-stick frying pan over a medium heat.

Add the olive oil, peppers and onions and fry until soft.

After 5 minutes, add in the chicken, chilli powder, cumin, oregano and sweetcorn. Heat for another 5 minutes and then transfer to a plate.

Wipe out the pan with kitchen roll.

Add 1 tortilla to the pan and top with the chicken mixture, the cheese, a few slices of avocado and spring onion.

Put the other tortilla on top of the mixture and gently press down.

Turn the heat down and allow the tortilla to gently cook for about 2-3 minutes.

Then gently slide the tortilla on to a plate and then flip back into the pan with the uncooked side on the bottom.

Cook for another couple of minutes.

Slide on to a chopping board and cut into segments of 8 using a pizza cutter or a sharp knife. Serve with the salsa.

Chicken and mushroom tagliatelle – £1.10 per serving

(Serves two)

Preparation time: 5 minutes

Cooking time: 12 minutes


METHOD: Put a large pan of water on to boil.

Add a teaspoon of salt and cook the pasta per the packet instructions, retaining a ladle-full of the water.

Meanwhile, in a large frying pan, add the olive oil and gently saute the onion and mushrooms for 5 minutes until soft but not brown.

Then add in the chicken with the lemon zest and juice and cook for a further 5 minutes.

Add in the water from the pasta to create a sauce.

Then tip the tagliatelle into the pan and combine.

Stir together for a minute and then serve.

Egg fried rice – £1.35 per serving

(Serves four)

Preparation time: 10 minutes

Cooking time: 10 minutes


METHOD: Heat half the oil in a wok until smoking.

Season the eggs with the white pepper and add them to the wok.

Cook for 1-2 minutes, stirring constantly, until the eggs are cooked and lightly browned. Remove from the pan and set aside.

Wipe the pan clean with a paper towel and return to the heat with the remaining oil.

When smoking hot, add the red pepper and garlic and cook for 1-2 minutes.

Add the spring onions, peas and chicken.

Cook for a further minute then add the rice and cook for another 2-3 minutes until the rice is piping hot.

Add the scrambled eggs back into the pan along with the soy sauce and sesame oil.

Stir-fry for another minute then serve immediately.

Wagamamas releases the exact recipe for its chicken katsu curry and you’ll be amazed by how simple it is

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