Michael Feasey from Dorchester said:

I heartily support the campaign. Economy is the watchword of the efficient chef and a good cook, whether at home or in a commercial kitchen should be able to use 'leftovers' to good effect -- another dish or at least in a stockpot. Trust grandmothers advice. The 'old ways' were often the best -- like my favourite -- bubble & squeak made from Sunday Lunch leftover spuds and cabbage.
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