Don't throw out stale bread and rolls. Use them for breadcrumbs, melba toast and croutons to serve with soups and salads, or for good old-fashioned bread puddings and bread and butter puddings.
Freeze leftover cooked fish until you want to use it in a salad. Thaw, flake and toss with onions, salad vegetables and a dressing.
Keep a special bag in the freezer for leftover vegetables. When you have enough for soup, thaw and puree in the blender with vegetable, chicken or beef stock.
Or turn left over vegetables into a salad. Toss with a vinaigrette dressing or mix with chopped onions, mayonnaise and herbs before mounding onto lettuce leaves.
For a terrific sandwich filling, mince up beef scraps and mix them with mayonnaise or cream cheese; or spice it up with mustard, horseradish or pickle.
Great tips