After the weekend, we often have lots of leftovers. I usually spend Monday making a stock from the bones of a Sunday roast, fill lunchboxes with leftover veg and grains and plan an easy weekday dinner using cold meat. Tuesday night will be lamb wraps made from the remaining lamb from Sunday lunch.
But here's a new idea that I picked up from the Thermomix Coffee Talk I hosted last week. We learnt all sorts of ways to make our kitchen more sustainable and this was my favourite;
Savoury Vegetable Breadcrumbs
Keep all your potato and vegetable peelings (you'll need about 300g, which could take a couple of days)
This is my favourite Thermomix recipe so far. It can obviously also all be done the conventional way by following the method but replacing the Thermomix with a stove top, a grater and a steamer where necessary.
200 g red split lentils
500 g water
120 g Parmesan cheese, cut into pieces
400 g aubergines
50 g olive oil
200 g onions, cut into halves
3 garlic cloves
1 pepper, green or red, cut into pieces (approx 150 g)