Love Your Leftovers – an interview with Hope Batchelor

As part of our No Waste Series, we’re exploring simple, practical ways to cut down on waste at home and make better use of what we already have in the kitchen and garden.

One thing we wanted to learn more about is how to waste less in the kitchen, and make the most of what we already have in the fridge! We chatted to Hope Batchelor (@toast_with_hope), the queen of making the most of leftovers and not letting anything go to waste, for her top tips. Hope has her own flock too, so incorporates eggs into a lot of her recipes to ensure they’re never wasted. Read on to hear more.

What’s your top kitchen no-waste hack?

My ‘use first’ container in the fridge. Any ingredient that’s on the turn and needs to be used up goes into that container and I make sure I plan meals around the items in that until they’re used up. It’s also a great habit to get into before you do any big food shops. It doesn’t stop me buying new ingredients to cook with but it means the things I do buy will incorporate those ‘use first’ items.

How do you make sure you waste less on a weekly basis?

Reimagining leftovers! It doesn’t have to be a case of microwaving the Tupperware from last night’s dinner and having it exactly as you did the night before. Leftover bolognese? Turn it into a quesadilla! Leftover tomato sauce from your pasta? Turn it into shakshuka! Making something new from something I previously cooked stops me from throwing things out and makes me excited about what can be created with what I already have.

What’s the best way to preserve foodie bits that you always have around (e.g. eggs and bread)?

Pickling is a great option for any leftover veg. For bread, dry it out in the oven and make breadcrumbs to keep in an airtight container. For eggs and veg… breakfast burritos! Any odds and ends of veggies can be chopped up or grated into an omelette or frittata mix, sliced into rectangles and into a wrap with a hash brown and some good old American cheese. Wrap them up in foil and store in the freezer for speedy breakfasts!

What’s one change you’ve made to waste less that’s made the biggest difference?

Stop being afraid of leftovers. Use your initiative. Does it smell and look okay? If yes, you’re likely good to go. Don’t shy away from reheating things like rice. As long as you’ve let something cool completely and have it loosely covered before going into the fridge, it will make for a perfect leftover dish for days to come. 

How does having your own chickens help with wasting less?

Having a daily and endless supply of eggs from the chickens are key for reducing food waste as eggs are such a versatile ingredient! Have some bananas going black? Make banana bread. Got some spinach that’s about to turn? Make a spinach omelette. Owning chickens allows me to always have a key ingredient to rustle up a dish no matter what’s in the fridge or cupboards. 

What different things do you do with your chickens’ eggs to make sure you always use them all up?

I’m a big fan of a savoury breakfast and my chickens’ eggs means I’m never at a loss for a good egg based start to the day. One of my recent favourite things to make is savoury muffins or loaf cakes. I recently developed a leftover roasted carrot loaf cake (recipe here) as part of my Christmas leftover series and it’s a brilliant bake to have topped with a poached egg and sautéed spinach and mushrooms for breakfast. You’ll also find me making quiches, frittatas, shakshukas and sweet bakes for all kinds with the eggs. 

What’s your favourite thing to make yourself/make from scratch at home?

Baking is my safe space. I love the process, I love the versatility and I love the result. There’s something so calming and enjoyable not knowing what a final result will be until it’s out of the oven and I love how much grace you actually have with measurements. Yes it’s a science but as long as you’ve loosely followed the base of the recipe, it’ll be fine and there will be something delicious to eat at the end. 

How do you plan meals to avoid food going off?

Pinterest is a brilliant resource. If I’m ever unsure of what to do with an ingredient, I’ll head there to get some inspiration. Combined with my ‘use first’ container, there’s always a delicious meal around the corner. 

What’s your go-to trick for reviving food that’s on the turn?

Dry things? Add moisture and heat. 

Stale bread? Sprinkle a little water on the crust and pop it in a hot oven for a few minutes. 

Chips or crackers? A quick oven toast brings the crunch back.

Wilted veg? Do the cold water shock! 

Limp greens (lettuce, herbs)? Ice water for 10–20 minutes. It’s like a spa day – they perk right up.

Bland leftovers? Acid + salt. A squeeze of lemon, splash of vinegar, or pinch of salt can wake up tired soups, grains and roasted veg instantly.

Sad proteins? Sauce or shred. Dry chicken or tofu becomes great once shredded and tossed in a flavourful sauce, broth, or stir-fry.

Almost-over fruit? Jam or bake them! Soft berries or apples are perfect for quick compotes, smoothies, oatmeal toppings or thrown into a muffin recipe (this sourdough discard muffin recipe of mine is PERFECT for any leftover berries).

Thanks so much to Hope for these great tips, we’ll definitely be implementing the ‘use first’ container, and trying out some of her recipes. Head over to Hope’s Instagram and TikTok if you’re looking for more recipe inspo.

 

This entry was posted in Chickens

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