Fennel seed rice salad
Use cold rice from either an over-ordered take-away or dinner the night before.
Add chopped chilli, red pepper and finely chopped red onion, as well as lightly steamed broccoli and cauliflower left over from lunch, peeled and blanched broad beans, asparagus, salt, pepper, olive oil and a handful of fennel seeds.
Eat with baked sustainably-sourced salmon fillets or grilled halloumi, soaked in boiling water for ten minutes before grilling for extra delicious gooeyness.
Crostini two ways
Cut leftover baguette into slices and brush with olive oil. Toast under the grill for a few minutes.
Take one: Slice peaches. Spread ricotta onto the toast and drizzle with a little honey. Place peaches on top. Drizzle with balsamic glaze, sprinkle chopped basil leaves and add a pinch of salt.
Take two: Spread the toast with soft goats’ cheese and top with thinly sliced strawberries. Drizzle with a balsamic glaze. Sprinkle with mint or basil leaves and add a sprinkle of salt and pepper.