Anne from Sheffield said:
My 7yo daughter & 4yo son help me to plan meals for the week ahead. This means I only buy what we need, so... More
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.
Michael Feasey, Dorchester