In today's Bite: Let nothing go to waste

Spring leg of lamb with vegetables. Photo / Bite magazine

Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz

I've talked recently of my regular

Sunday roasts

. They are comforting and, for me, an easy way to serve a meal that everyone loves.

Leftover meat with salad with yoghurt sauce. Photo / Bite magazine

Today's features on food waste have made me realise that this is also a big factor, I generally buy a joint of meat or a whole chicken because they are much better value for money - why buy a few lamb cutlets when a leg is almost the same price? And like Kathy Paterson, I too make two or three more meals out of the

leftover meat

, even if it's just the convenience of having cooked meat for salads and sandwiches at lunchtime.

Rissoles. Photo / Bite magazine

Kathy has a great recipe for roast spring leg of lamb with vegetables, the leftover meat making a welcome reappearance in a salad with yoghurt sauce and

rissoles

that the kids are sure to thank you for.

One-third of food produced globally is wasted and many of us are unaware that we are aiding and abetting in this crime.

Chorizo frittata. Photo / Bite magazine

As you go about the week, take stock of what's going in the kitchen bin and, if you haven't already, start your own

Love Food Hate Waste

campaign. Also helping to look after the budget this week are Peter Gordon's

perfect roast potatoes

, Aaron Brunet's

wicked wedges

, a

weeknight frittata

and Ray McVinnie's

many ways with sausages

.