Waste Less, Taste More: The smart new era of home cooking from Opies
Credit: www.bennettopie.com / @opiesfoods
Getting thrifty in the kitchen isn’t cutting corners - it’s smart, creative cooking at its best. Leftovers and pantry staples aren’t afterthoughts; they’re full of untapped potential. By cooking with what you already have, batch-making meals and freezing portions for later, means you cut waste, save money and discover flavour combinations you’d never have planned - but will undoubtedly want to make again.
So, what to do with yesterday’s roast and veg, or that half-used jar of pickles? Opies has the answer, with clever ways to transform everyday ingredients into dishes that are resourceful, inventive, bold and seriously satisfying. It’s timely inspiration for the 93% of people looking to save money and reduce their food waste at home
© Opies
Leftover Vegetable Hash
Serves 2
Preparation time: 10 minutes
Cooking time: 15 minutes
Allergens: Eggs, Nuts
Ingredients
● 2 tablespoons Olive Oil
● 1 Onion, diced
● 2 Garlic Cloves, minced
● 200g leftover vegetables (e.g., roasted potatoes, carrots, Brussels sprouts), chopped
● 4 Opies Pickled Walnuts, chopped
● Salt and pepper, to taste
● 2 Eggs
● Fresh parsley, chopped, for garnish (optional)
Method
1. Heat the olive oil in a frying pan over medium heat.
2. Add the diced onion to the pan and sauté for 3-4 minutes, until softened.
3. Add the minced garlic to the pan and cook for an additional 1 minute, until fragrant.
4. Add the chopped leftover vegetables and Opies Pickled Walnuts to the pan. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are heated through and starting to brown.
5. Season with salt and pepper to taste.
6. Using a spoon, create two wells in the mixture.
7. Crack one egg into each well. Cook the eggs to your desired doneness, either sunny-side up or over-easy.
8. Once the eggs are cooked, carefully transfer to serving plates.
Garnish with freshly chopped parsley and more pickled walnuts