Elizabeth David the celebrated food writer wrote that a good cook does not have leftovers. I disagree completely! Leftovers are not a sign of failure. Let me explain why I think her assertion is incorrect...
If you are catering for a family, or a number of guests, portion control can be difficult. Maybe one extra person will turn up, or maybe someone else will be particularly hungry. It is important to have enough for everyone at the table - and therefore sometimes there will be leftovers.
If your oven is on, it is a good idea to cook as much as you can, to get maximum benefit from the energy you are paying for - so that may mean cooking food for a later meal.
We had guests for lunch yesterday. I wanted to provide a meal where they could pick and choose how much to eat. I served jacket potatoes, salads, cheeses and cold meats. And I cooked extra spuds. So yes, we have leftovers in the fridge. We each ate a spud, with butter, on Thursday night, and we will be eating up salads and cold meats for a day or two. [I may add rice or bread as our carbs.] And these meals are produced with minimal energy.
As much as I can, I double up on cooking to get Planned Leftovers.
If I'm boiling spuds, I'll keep a few back from the mash or whatever, and they get sautéed with Saturday's breakfast, or diced into a soul or salad. An extra cooked sausage or two makes a great sausage sandwich, or gets sliced and folded into pasta. Less waste, money saved, we all benefit.
The old English word "Orts" meant a meal made with leftovers - I think it's time we revived this word. Forget Ms David's snobbish attitude - and fight food waste!
What is your favourite orts meal, made from leftovers?