Foodie Friday – Melody’s Kitchen

Welcome to April’s Melody’s Kitchen. How are you all managing during lockdown, especially with getting food into the house without leaving home too often? We’re managing quite well without going to any major supermarkets because, luckily, I already had my milk and orange juice delivered with our lovely milkman and I found online a supplier from Covent Garden who has started delivering in our area so I’m getting an abundance of really fresh fruit, veg, and eggs delivered every week. For basics, we’re relying on our corner shop which manages to cram into a very small space a huge variety of goods and for meat and fish, I’m working my way through the freezer which can only be a good thing, so I’m very lucky.

I think one of the things lockdown has taught us is to be less wasteful so I’ve put together a few ideas for using up leftovers. When we went into lockdown I set up some WhatsApp groups for my class members and then gave them a little project which was asking for ideas for leftovers recipes! So some of these ideas are from them – I admit I haven’t been able to try them all, so if you do, please let me know how you get on!


This is an old recipe of mine which I’ve adapted over the years and uses left over roast pork. Some people worry about reheating pork, but it’s quite safe as long as it’s piping hot.

Ingredients (serves  3 – 4)

350g cooked roast pork (if you have a little left over stuffing you can add that as well)

4 heaped tbsp. dry sage and onion stuffing

2 eggs, beaten

Salt and pepper

Oil for spraying or brushing.


Either mince the pork in an old fashioned mincer or chop finely in a food processer. I added a bit of left over stuffing at this stage too, but keep the total amount to about 350g. Place in a bowl and add 2 tablespoons of dry stuffing mix, the seasoning and half of the beaten egg. Add enough hot water to make a firm paste and let stand for at least 10 minutes.

Heat the oven to 200C/180C Fan/Gas 6

When ready, divide the pork mixture into even size balls. I made 6 large ones this time, but I have made 8 or 12. Coat each ball in the remaining egg and breadcrumbs and place on a baking tray. Spray (or brush carefully) with some oil. Bake for 20 – 30 minutes depending on size until brown and piping hot inside.

I served mine with homemade sweet potato and regular potato wedges, buttered peas and left over apple sauce. My husband likes gravy, so I made him up some instant gravy to go with it. They are equally delicious served with coleslaw, salad and pickle.


Easy Leftover Veg (idea from Bridget at the Godstone class)

This is yummy and I have done this. Pop your leftover veggies of any sort into the fridge and the next day douse in a nice vinaigrette or dressing of your choice and have as a side salad.

Leftover Veggie Pasties (idea from Brenda at the Godstone class)

This sounds good. Sauté some chopped onions, mushrooms and garlic and mix with chopped leftover veg. Roll out some pastry circles and spoon in some filling. Form into pasties and bake until golden.

 Leftover Veggie Soup (idea from Josline at the Old Coulsdon class)

Gently fry a chopped onion until soft, add leftover chopped veg and 2 cloves of crushed garlic and cook for a few minutes. Add a can of chopped tomatoes, a squirt of tomato puree, a bay leaf, some stock (amount depending on how many veg you have) and a can of chick peas. Simmer for 5 minutes, remove the bay leaf, sprinkle with a shaving of parmesan if liked. Serve with crusty bread.

 Chicken Salad (idea from Lesley at the Godstone class)


Leftover chicken

1 sweet apple cored but not peeled

1 or 2 celery sticks (depending on the amount of chicken)

2-3 spring onions

Half to 1 Red pepper

1-2 pickled gherkins


Salt & pepper


Whizz the chicken in a food processor and put in large bowl. Then whizz the apple, celery, onions, red pepper and gherkins and add to the chicken. Mix all together with mayonnaise and season with salt and pepper. Delicious with a jacket potato and a green salad and also lovely in a sandwich with, maybe, a bit of lettuce and tomato. 

I hope you enjoy trying to use up your leftovers.  Maybe these recipes will inspire you to come up with your own ideas! Stay safe everyone.



Melody x