From soft-yolked Scotch eggs to old-school pork scratchings, traditional pub snacks are back in fashion.
Great for picnics, lunch boxes or just nibbling with a drink at home, there’s no need to spend cash on ready-made snacks or enjoy them down your local.
Save money and use up ingredients you already have by making these moreish bites at home.
From slightly stale bread and potato peelings to half packets of nuts, these snacks are a brilliant use for leftovers and scraps.
Form an orderly queue, please...
Turn leftover rind (say, from a pork belly recipe) into this most classic of pub snacks.
Don’t chuck that on-the-turn cucumber away - turn it into these crisp, piquant and oh-so-addictive pickles. They’ll keep in the fridge for up to a week.
Turn a pile of veg and/or potato peelings into colourful, crunchy crisps by seasoning and roasting in the oven. Just make sure you wash and scrub everything thoroughly before you peel.
Blue cheese dip
Use up any leftover blue cheese and yogurt for this creamy dip. Then chop up whatever crunchy veg you have for crudités. Like the ones you’d find in a fancy wine bar, perhaps.
Dips are a versatile vehicle for leftovers - think roasted aubergine into baba ganoush, a spicy Mexican dip blended from leftover taco filling - or a combo of leftover soured cream, yogurt or crème fraîche with any leftover sauce (pesto, chilli, tapenade etc).
Got half a packet of sausages in the fridge? Squeeze out the meat to use in this recipe for homemade Scotch eggs. Blend any slightly stale slices or crusts to make the breadcrumbs, too.
Throw random leftover cereal, nuts and pretzels into the slow cooker for this clever mash-up snack.
Not to be confused with that suspicious-looking jar that’s been sitting on the shelf at your local for centuries. When done well pickled eggs are packed with zingy flavours. A fab way to use up eggs you’re unlikely to eat before their use-by date. These should keep in the fridge for three to four months in a well-sealed jar.
You can throw pretty much anything on these simple mini pizzas, from the last of a tin of tomatoes and sweetcorn to leftover roast veg and cheese.
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