Up-cycled fish

According to a recent report, we throw away 50% of the food we buy. Not in this house, where our fridge is the modern equivalent of the old-fashioned pig bucket, containing leftovers galore. While most families sat down to a succulent roast beast on Sunday, we polished off a variety of odds and ends in the war on waste - including a pair of cod fillets a mere 24 hours past their sell-by date. Only one was eaten, so two days later I up-cycled its twin into tasty fishcakes.

Plenty more fish in the sea

Fish cakes

Mashed potato

Fish, cooked

Spring onions

Sweetcorn

Parmesan, grated

Chopped parsley

Plain flour

While the potatoes are cooking, flake the fish, chop the spring onions and parsley and put them in a bowl with plenty of seasoning and the Parmesan. Mash the potatoes with a little butter and milk (not too sloppy), let them cool for a few minutes, then add them to the bowl and stir well. Shape into rounds, dust with flour and shallow fry in a splash of olive oil heated with a knob of butter. Serve with a poached or fried egg on top.

Be inventive - use tinned tuna/salmon, capers, any leftover veg (chopped smallish), any kind of hard cheese, dill instead of parsley, even ham or cooked bacon.