With the view to making huge efforts in reducing food waste, I try to buy perishables such as fruit and vegetables in much smaller quantities then actually use what is in the larder or fridge before adding more to the stockpile. So far so good and the flip side is that I feel connected to local markets, small stores and producers. I also feel better organized but I still can’t resist an impulse buy that is such a good idea at the time and yet a week later it remains, defiantly staring every time I open the vegetable drawer. A spaghetti squash sits regally atop the vegetable basket as if it were its throne; a gift from a gardener friend and yes, they do have an extraordinary long shelf life but I wonder if it is still good? My intention was to replicate a restaurant dish that combined squash with courgette but the actualities are now but a vague memory.

So, this almost daily shop means that basics aside, the fridge is Spartan but again, this isn’t such a bad thing as I can see clearly all that lurks in there and feel obliged to use up the bits and pieces. I have amazed myself at how far small quantities can stretch and yet not resemble leftovers at all. A solitary roast chicken leg (and French chicken legs are so very tiny), a chunk of creamy goats cheese and the dregs of a tub of fromage blanc produced rather tasty stuffed tomatoes which were baked in the oven alongside a quiche (fuel economy) and can be served either warm or cold. Quantities are arbitrary but it’s a stiff paste consistency that works best and equally, fromage blanc can easily be replaced by crème frâiche.


Chicken Stuffed Tomatoes
Makes 2

2 medium tomatoes
I roast chicken leg
25g creamy goats cheese
2tbsp. fromage blanc
Sea salt & freshly milled black pepper
Fresh parsley, chopped

Preheat oven 200°C

Slice horizontally across the tomatoes, keeping the ‘lid’ then remove the seeds with a teaspoon and set aside. Strip the meat from the chicken leg and shred. Mix the chicken together with the other ingredients, pack into the hollow tomatoes, topping with the ‘lid'. Place on a baking tray and bake for 20 minutes.