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Food Lover Tip

Food lover tip

I use all my leftover veggies to make pasties. G. Reed, Orchard Hills


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Occasionally we have parts of meals that we couldn't finish and so end up with leftovers. Take this as an opportunity to create a 'Second Chance' meal.

To help you get started we're sharing some of our favourite leftover recipes that use common leftover ingredients such as chicken, pasta and veggies. The recipes have been provided by Hello Table, Cumberland Council from their Love Your Leftovers app and cookbook as well as Go for 2&5®.

Want to share your own recipe? Visit our Facebook page and let everyone know about your 'Second Chance' meal.

Cooking with your leftovers and ingredients you have at home are just two of the things we can do to reduce food waste. We can also plan our meals, write a shopping list, measure serving sizes and store food right to keep it fresh.

  • Recipe


Lamb Pizza

For children Quick and easy Good for leftovers

This pizza is gourmet all the way. Say goodbye to the pizza delivery guy, you don’t need him anymore.
Total time 30 minutes.
Serves 4

Lamb Pizza


Tomato pizza sauce

  • 400 g crushed tomatoes (1 tin)
  • 2 garlic cloves, finely chopped
  • 1 handful basil or oregano, chopped (optional)
  • salt and pepper

Pizza base

  • 2¼ cups spelt flour
  • 1 tablespoon baking powder
  • ½ tablespoon salt
  • 1 cup Greek yoghurt
  • 1 tablespoon olive oil
  • extra spelt flour for kneading


  • 400 g cooked lamb, shredded
  • ½ red onion, sliced
  • 100 g feta, crumbled
  • olive oil
  • 1 handful baby spinach leaves
  • Mint yoghurt
  • 4 tablespoons Greek yoghurt
  • 2 tablespoons mint sauce
  • 1 handful mint leaves, chopped (optional)

Place pizza stone (or tray covered with baking paper) in oven when cold and heat oven to 200°C for about 10 minutes while you prepare the dough.

To make tomato pizza sauce, place tomatoes, garlic, herbs, salt and pepper in a small frying pan and boil on medium–high heat for 10 minutes, or until sauce thickens. Stir occasionally, then put aside.

To make the base, sift spelt flour with baking powder and salt into a mixing bowl. Sift again to make sure the baking powder is mixed through evenly. Add yoghurt and olive oil and mix until the dough comes together.

Turn dough out onto a lightly floured surface. Knead for 5–8 minutes, until elastic. Add more flour as you knead. It is ready when the top of the dough bounces back when pressed, leaving no indentation. Cut dough into quarters.

On a lightly floured surface (ideally a wooden board so the dough doesn’t stick), roll to preferred thickness. Spread with tomato sauce, and then top with lamb, onion and feta. Drizzle with a little olive oil and transfer to hot pizza stone or tray in oven and bake for 10–15 minutes, or until golden brown.

In a small bowl, mix yoghurt, mint sauce and chopped mint.

When pizza is cooked, remove from oven and allow to cool slightly. Drizzle with mint yoghurt and top with spinach leaves.

Jodie’s Tip: If you don’t have time to make the tomato sauce, use tomato paste instead.

Recipe © Summer TABLE by Jodie Blight (, reproduced with permission 2017

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