rying pans or woks are brilliant for swiftly heating up leftover food. Think about a hash of leftover potatoes, fried with butter and garlic, or French beans tossed in hot oil with the last couple of rashers of bacon, and you get the idea. These are dishes that can be as simple or as complex as you like, using whatever needs to be cooked tonight with the added companionship of fresh herbs, a few spices or a bit of store-cupboard imagination. This is not necessarily food that looks picture-perfect. But there’s something about the idea of using only one big, broad pan that sits really happily with the whole business of leftover cooking – rustic, full of flavour and completely unassuming.

his chapter includes fricasees and stroganoffs as well as stir frys.  When it comes to wok recipes, you could stick to a large frying pan instead, though the good thing about woks – and you can get small, light ones that don’t take up loads of cupboard room – is that they heat up food incredibly efficiently and fast.

There are plenty more ways of making this dish with other ingredients on page 155 of The Thrifty Cookbook