e Brits used to have a passion for using up leftovers at breakfast, often simply mixed with an egg. But we’ve lost the time (and the knack) for cooked breakfasts, so most of these recipes are for lunches and suppers instead. Omelettes are simple and fast, while pancakes still have something of the excitement of Pancake Day about them, and soufflés – which don’t need to be complicated at all – somehow make everyone feel special.

heese is a perfect partner for many of the egg recipes in this chapter, so they make good use of the bits left in the end of the packet. It’s worth storing the ends of hard cheese in an airtight box, or grated in a sealed container, for just these eventualities, never mind for Toasted Cheese (see pages 201–2). In the fridge, these ends will keep for several weeks, by which time you’ll probably have used them all up.

Think about omelettes, fritatatas and tortillas  - even savoury pancakes - as great ways of using up leftover meat and veg as well as cheese.

You can use whatever ingredients you have to hand, really. This is where the store cupboard comes in very handy indeed: Bottled Roasted Peppers or Dried Tomatoes (see page 44) will add sweetness, while artichoke hearts from a jar will give you something to bite on. I prefer the taste of red onions, but have stopped using them because they turn weirdly blue inside their eggy casing.

There are also tens of things to do with soufflés, and with single egg whites or yolks – and you can even make your own cheese if you find yourself with a load of milk that wont otherwise be used – it is incredibly easy and great for soups, salads, sandwiches or even and curries.