According to recent reports, UK families are wasting on average £500 of food a year, so Phil Vickery shows us how to make the best of our leftovers by dishing up a simple potato and ham hash with rocket and apple salad.
4 tbsp olive oil
1 medium onion, peeled and chopped into 2cm chunks
2 large carrots, peeled, cooked and cut into 1/2cm pieces
8 left over or cooked roast potatoes, cut into small chunks
½ medium cauliflower, broken into small florets
1 x 10g chicken stock cube
100mls water, roughly
300g cooked 3cm roughly cubed cooked ham
15g of soft butter
4 medium eggs
2 small Cox apples
2 tbsp olive oil
squeeze of lemon
Heat the olive oil in a large non stick frying pan.
Add the onions and cook for a few minutes to brown slightly.
Next add the carrots, potatoes, cauliflower and continue to cook until they all take a little colour.
Next, add the crumbled stock cube, water, cubed ham and a generous dash of pepper, then bring to the boil.
Stir well and cook over a low heat covered with a tight fitting lid, for 20 minutes.
When the vegetables are cooked, check the seasoning, adjust if needed, add a little butter, swirl and keep warm.
Place the rocket, into a large bowl, then grate the apple on a course grater, skin on.
Add the 2 tbsp olive oil and lemon juice, and mix well again, but do not crush the rocket.
Serve the hash in deep bowls and top with a fried egg.