Everyone knows charred sausages are just as delicious (if not more so) the next day. But they could be put to even better use than just munching them straight from the fridge.
You can even revive grilled burgers, veggies, buns and the last spoonfuls of potato salad to create divine new dinners.
Repurpose into these delicious Sloppy Joes.
You can also break up to add extra texture to chilli con carne, or be really naughty and use to top nachos, along with sour cream, guacamole, salsa and melted cheese.
Chop into a delicious pasta sauce with tinned toms and any veggies you like. Throw in leftover fried onions, if you have any, plus tomato-based relishes and dips.
Or, you know, just eat them cold with mustard...
Tear the meat from leftover ribs to fill tacos for an easy next-day supper.
Pulled pork, lamb, chicken or steak will also be delicious - and you can use up leftover salad, sauces and dips too.
Fish & seafood
Leftover grilled seafood like prawns, salmon and white fish makes the perfect supper with linguine, a dollop of crème fraîche and a squeeze of lemon. No need to reheat - just stir into freshly drained pasta.
Try this recipe for creamy seafood-stuffed pasta shells.
Roast it. Trust us - you’ll never throw it away again. Simply spread leftovers on a baking tray and cook at 220°C for around half an hour, until nicely crisp.
Or fry it to make these amazing pancakes.
Corn on the cob
Liberate corn from its cob to make these delicious fritters.
No excuse for chucking these flexible and flavoursome beauties. Grilled veg like aubergine, courgettes, mushrooms and peppers will work wonderfully in baked eggs or shakshuka for a day-after breakfast/brunch.
You can also make mini-portobello mushroom ‘pizzas’ - or bake anything from asparagus to squash into a quiche or frittata.
Leftover hotdog and burger buns can be magically transformed into breakfast pastries by topping with frangipane and sprinkling with sliced almonds before baking. Genius!
Cut into strips and transform into homemade garlic bread - delicious as a side or a snack with dips.
Most recipes using this non-melting Greek cheese call for grilling, so rescue any uneaten slices and throw into your favourite dish.
Try this fresh, zingy salad with pear and spinach. Paneer would also work well.
Dips & sauces
Throw into recipes for added flavour - relish or spicy tomato sauces would work well in any tomato-based pasta sauce, bake, chilli or casserole, for example.
Use to add interest to sandwiches and wraps, or stir creamy dips into your mashed potatoes.
Slice and serve with crispy fries, cheese and piping hot beef gravy to make a wickedly indulgent poutine. Perfect for sharing. Actually, on second thoughts...
Smoky, crisp-skinned BBQ chicken makes a delicious filling for quesadillas. Use up grilled onions and peppers in this recipe too.
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