It’s time to get smart and make the most of meat. A little can go a long way — think of it as a secondary ingredient and a treat, rather than an everyday staple.

Anyone for seconds?

Get twice the value by turning one meal into two

Make leftover Indian curry into curry puffs — chop the filling finely, wrap in pastry, brush with beaten egg and bake for 20 minutes.

Use leftover boiled potatoes to make tortilla — roughly chop and cook in a thick omelette with a jar of roasted red peppers. Or mash and mix with salmon for instant fishcakes — or even add cold meat.

Turn overly soft, ripe fruit into a quick smoothie, or cook down into a compote and serve with ice cream and crumbled Sesame Snaps.

Make leftover roast beef or lamb into a quick souvlaki — roughly chop the meat, frizzle in a hot pan and serve on grilled pitta bread topped with yoghurt, red onion, diced tomato and black olives.

Stir-fry leftover rice with canned sweetcorn, cooked peas, diced ham, spring onions and sweet chilli sauce, then top with a fried egg and extra spring onions.

Mix cold paella with beaten egg and grated parmesan, form into patties, roll in breadcrumbs and fry in a little hot oil until crisp.

Leftover beans and tuna? Toss them together with plenty of chopped parsley, paprika and a pinch of chilli, and serve with garlicky grilled sourdough bread.

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