I don’t like wasting food. Making more than a meal’s worth is grand but the surplus should serve as a forthcoming meal or hit the freezer to give a quick food solution in the future. Sometimes though, you are left with less than a meal’s worth and then the art becomes adding enough to finish it rather than keeping the original components rolling for too many days in a row.

Tonight was one of those balancing acts – a mushroom curry and a couple of jacket potatoes Jane made yesterday, which I stretched with some capsicum peppers and a bit of carrot. Job done: tasty, healthy and now all used up.