By keeping the fridge stocked with hard boiled eggs, and a range of vegetables and pickles, a quick and nutritious “scraps lunch” can be assembled in a few minutes. As the name implies, just take whatever scraps you have floating around in your fridge and whack it on a plate. We glammed this one up with fritters using leftover sweet potato from this soup.

You will need

• 1 egg
• 175g sweet potato, grated
• 30g grated cheese
• 2 tablespoons wholemeal flour
• 1/2 teaspoon each of ground cumin and coriander
• Sea salt and black pepper to season
• 1 tablespoon olive oil (you can cheat and use spray oil)

What you do
Heat a frying pan over medium heat with the olive oil. In a medium bowl, lightly whisk the egg. Throw everything else in and mix it together with your hand. Grab small handfuls, put in pan, flatten a bit and cook for 1-2 minutes until golden brown. Flip and cook the other side until brown.

Makes 5-6.

Keep leftovers for breakfast with eggs, avocado or spinach, or any vegetables you have on hand. They also freeze well.