How To Turn Forgotten Fridge Ingredients Into Tasty, Low-Waste Meals, According To An Ex-MasterChef

You know that limp, lifeless zucchini lurking in the back of your fridge? The lonely cube of cheese that’s seen better days? The handful of herbs on life support? We’re all guilty of neglecting good ingredients past their peak, but home-cook hero and 2024 MasterChef favourite Alex Crisp is here to turn your fridge misfits into culinary creations. 

Backed by The Great Unwaste, we’ve picked her brain on how to rescue, revive and reinvent what’s already in your kitchen, transforming odds and ends into minimum-waste, maximum-flavour meals.

Here’s how to make the most of what you got, according to culinary golden girl Alex Crisp. 

Whip Up A Frittata

When your bottom drawer crisper looks like a gloomy vegetable graveyard, frittatas are your foolproof fix for a full-blown fridge cleanout.

“Frittatas are great, because you simply cannot go wrong,” Crisp says. And she’s not kidding. They’re frugal, flexible and fabulously forgiving: almost everything works in a frittata, so don’t be shy to throw in leftover roast, last night’s curry, or the final scrape of that near-empty jar of pesto. 

Unsure where to start? Here’s the loose game plan: 

• Sweat down your sad veggies in a pan or roast them for extra oomph

• Add the veg to a lined baking tray

• Sprinkle in spices, herbs and whatever cheese 

• Whisk a dozen eggs together and pour over the lot, baking at 180 degrees for half an hour or so until it’s no longer wobbly 

Slice it, serve it or stash it for later—this is one protein-packed crowd-pleaser that tastes just as good the next day.

Toastie Time, Baby 

Something spectacular happens when you sandwich a rogue assortment of fridge bits and bobs between two slices of toast and press it over medium-high heat. Low-effort but hugely high-reward, toasties have this magical ability of transforming whatever’s lying around into a deeply savoury situation far more than the sum of its parts. 

Don’t stress too much about ratios, order and whether your flavour combos make sense on paper—there’s a very good chance you’ll be left with a golden, gooey, feel-good meal that’s perfectly suited to breakfast, lunch or dinner. 

For Crisp, it’s “as simple as adding leftover cooked veg, cheese, herbs and spices to some slices of bread and whacking it in the sandwich press. Leftover curry and pasta sauces make for tasty fillings too.”

Want to up the ante? Crisp recommends turning to the pantry for a little extra pizzazz.

“Spices are so underrated and not used enough,” she adds. “A pinch of nutmeg, paprika and garlic powder takes cheese and herbs a long, long way.” 

Rice Paper Rolls To The Rescue 

Despite their current reputation for being neatly packed with garlic prawn and uniform slices of avocado, rice paper rolls are far less precious than they look. 

A fresher, lighter cousin to their deep-fried counterparts, these handheld little beauties are built for improvising, delivering crunch and colour without weighing things down. Yep, even with the remnants of yesterday’s lunch.

“For those leftover salads and roasts, this is a fun and easy way to get creative,” says Crisp. “Roll them fresh and stuff them with extra herbs. It is the easiest way to get excited about a leftover salad."

For example, if you’ve got some leftover pork roast, Crisp swears by slicing it, layering it with herbs and whatever greens are on hand before wrapping it tightly. Add a zingy DIY dripping sauce of sweet chilli sauce, lime juice and fish sauce, and you’re left with a restaurant-quality roll that doesn’t cost $5. 

Hero Ingredients That Save The Day

Even the most forlorn fridge leftovers can be rescued with a few trusty pantry heroes. For Crisp, a simple traybake is the ultimate end-of-week clean-out: full of veggies, herbs, onions, and sometimes a can of chickpeas or beans for bulk. 

“Slow-cook on low with a dash of EVOO, spices and stock,” she says. “Then 10 minutes before pulling it out, crank up the heat for some colour.”

And then there are the magic condiments. Alex swears by Tabasco—“I put that stuff on everything”—and always keeps a high-quality Australian EVOO on hand. A little drizzle goes a long way: mix it with citrus, vinegar, and herbs for a quick dressing, or simply use it to hydrate leftover roast veggies. She also has a soft spot for Ajvar, the roasted red pepper and eggplant spread that adds instant depth to almost any dish.

Cook With Feeling, Not With Fear

“Honestly speaking, I am not a recipe-following kinda girl,” Crisp admits. Neither gal, neither. Sometimes you just have to work with what’s on hand, whether that’s repurposing yesterday’s roast, salvaging a slightly squishy capsicum or finding new life for the forgotten fridge produce. But Crisp insists it doesn’t have to be daunting.

“Just get creative! Give things a go, and don't be afraid to mix and match things you usually wouldn't. Confidence in the kitchen is everything, and you have to start somewhere.” 

The payoff? Top-notch meals, less waste, and a kitchen confidence boost you didn’t see coming. 

For more leftover tips and tricks, head to The Great Unwaste. 

Editor’s note: This article is sponsored by The Great Unwaste and proudly endorsed by The Urban List. To find out more about who we work with and why read our editorial policy here.

Image: Supplied.