Unsure what to do with left over BBQ food? Mrs Crunch has some quick and easy recipes to help

HAVE you ever had a barbecue and bought far too much food?

Most of us have. But what to do with the leftovers?

5

Here are three tasty recipes using leftover steak, chicken and bread buns.

Just make sure when reheating meat that it is piping hot before serving.

And remember, meat should NEVER be reheated more than once.

5

Panzanella bread & tomato salad –  94p per serving

5

Serves four.

Preparation time: 20 mins. Cooking time: 10 mins.

One serving contains 446 calories  (24 per cent of recommended adult daily intake), 19.7g fat (28 per cent), 2.9g sat fat (14 per cent), 10.2g sugar (11 per cent), 1.5g salt (25 per cent).

YOU NEED:

6 stale bread rolls

½ cucumber

1 small red pepper

750g ripe tomatoes, skinned

2 fat garlic cloves

2 tbsp red wine vinegar

4 tbsp extra virgin olive oil, plus more to serve

1 small red onion, halved and thinly sliced

2 tbsp capers in brine, drained and rinsed

100g small black olives

25g basil leaves, torn

METHOD:

Preheat a grill to high.

Cut the rolls into 1cm slices and toast lightly. Cool, then break into pieces.

Peel the cucumber, cut in half lengthways then scoop out and discard the seeds. Cut into slices.

Grill the red pepper for 7-8 minutes, until blistered and blackened. Put in a plastic bag, seal and cool. Peel off the skin, remove stalk and seeds then cut flesh into chunky strips.

Quarter and deseed the tomatoes. Chop the flesh and season.

Crush the garlic and stir into the tomato with vinegar, oil, salt and pepper. Before serving, add the bread and toss with the dressing.

Add the cucumber, pepper, tomatoes, onion, capers, olives and basil.

Set aside for 5 minutes to soften then serve.

TOP TIP: Drizzle with olive oil to serve.

Leftover rice - 83p per serving

5

Serves three

Preparation: 10 mins. Cooking time: 25 mins.

One serving contains 382 calories (19 per cent of recommended adult daily intake), 14g fat (20 per cent), 2.3g sat fat (11 per cent), 6.2g sugar (seven per cent), 1.1g salt (18 per cent).

YOU NEED:

2 tbsp veg oil

1 egg, beaten with 1 tbsp water

1 onion, chopped

2 garlic cloves, crushed

1 heaped tbsp curry powder

2 tbsp tomato ketchup

85g frozen peas

250g cold cooked rice or ready-cooked rice

175g leftover steak, chicken or pork, cut into strips

1 tbsp soy sauce

METHOD:

Heat half the oil in a large non-stick frying pan over a highish heat.

Then pour in the beaten egg, swoosh it around the pan and leave it to set for a minute.

Flip it over like a pancake and let it cook for a minute more on the other side, then tip it out flat on to a plate.

Heat the remaining oil in the same pan. Tip in the onion and sizzle for 3-4 minutes until you can see it starting to brown, then stir in the garlic, curry powder and ketchup.

Add the peas and cook for a minute or two until they start to defrost.

Tip in the rice, cooked meat and a glass of water (100ml) and cook over a medium heat for 5 minutes, stirring as you go, until everything is piping hot and the rice has taken on the colour of the curry powder.

While your rice is frying, shred the omelette into long strips.

Toss the omelette and soy sauce through the rice and cook for a moment more.

Scoop the rice on to plates straight from the pan and sprinkle with extra soy sauce.

TOP TOP: You can add in  cooked prawns, chilli, spring onions or whatever is lurking in your fridge.

Vietnamese steak and noodle soup - £1.12 per serving

5

Serves four

Preparation time: 5 minutes. Cooking time: 10 minutes.

346 calories (17 per cent of the recommended adult daily intake),   3.7g fat (five per cent), 1.6g saturated fat (eight  per cent),  7.3g sugar (eight per cent), 3.1g salt (52 per cent).

YOU NEED:

1.5 litres beef stock

1 tsp Chinese five spice powder

200g rice or egg noodles

300g oriental stir fry vegetables

1 tbsp soy sauce

1 tbsp sweet chilli sauce

1 tbsp rice wine vinegar

Juice 1 lime

200g leftover steak

METHOD:

Put all the ingredients, apart from the lime juice, in a large pan and bring to the boil.

Reduce the heat to a simmer and cook for about five minutes, or until the noodles are tender and the steak is heated right through.

Add the lime juice and ladle into bowls.

TOP TIP: Top with chopped coriander and sliced fresh chillies

Go to the for more recipes.