Making the most of our Meat & Fish
Read on for some leftover recipe ideas and more...
Before you shop
- Before you go food shopping, have a look to see what you have in your cupboards, fridge and freezer. This will help you remember what you already have.
- Take five minutes to think about the meals you would like for the week ahead. You'll also find it much easier when you go food shopping if you have your meals in mind.
- You may have food staples in your cupboard that you can easily plan your meals around, e.g. rice and pasta.
When you shop
- Your local butcher, deli, greengrocer or counters at your local supermarket can provide you with the exact amount you want. Morrison's for example are more than happy for you to buy one chop or one sausage if that's all you need.
- Remember to check date labels so you know when it needs to be used by.
Making the most of your meat and fish
- Keep all your meat and fish products in the fridge, unless you plan to freeze them.
- Follow all storage instructions on packaging and use by the end of the "use by date".
- Raw and cooked meat should be kept separate at all times.
- If you don't want to use all your meat and fish at once, why not split the packs into portion sizes and freeze for another day.
Leftover recipes for chicken, bacon, beef...
- Leftover chicken recipes? Spicy Chicken Burgers are a great way to use up leftover chicken and can be made into spicy chicken balls or nuggets depending on your preference.
- Bacon and Onion Flaky Pastry Rolls are flat flaky, palm-shaped little bites that can be made ahead of time and frozen and are a good way of using up leftover bacon.
- How about a lovely fresh italian beef and bean salad?
Good for you
- We should all be trying to eat two portions of fish a week. Fish is high in protein and minerals, and oily fish is rich in omega 3 fatty acids.
- Meat is a good source of protein and vitamins and minerals, such as iron, selenium, zinc, and B vitamins.
(source: Food Standards Agency)