Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.
And don’t waste those yolks – they can be turned into custard, hollandaise, or added to your scrambled egg mix to make it even more silky.
Preheat the oven to 150°C. Line a baking sheet with greaseproof paper.
In a large mixing bowl, whisk the egg whites on a low setting with an electric whisk for a couple of minutes, until they are bubbly.
Turn the whisk up to medium and continue to mix for a minute, then turn up to high and whisk until they form stiff peaks. To test them, simply lift the beaters out of the mixing bowl (turn them off first!) and check to see if the mixture flops or not. It should hold its shape without drooping at the end.
Once you’ve reached the stiff peak stage, start to add the caster sugar a tablespoon at a time, whisking continuously on high. The mixture will start to thicken. Continue until all the sugar is combined, and the mixture is stiff with a glossy texture.
Spoon out the mixture onto the pre-lined baking sheet in individually-sized portions, about a heaped tablespoon each. Depending on the size of your tray, you might have to bake the meringues in two batches.
TIP: If you find the paper slipping, use a little dab of the meringue mixture under each corner to help it stick to the baking tray.
Put the meringues in the pre-heated oven, and immediately turn the heat down to 140C. Bake for around 30-40 minutes, or until the meringues are just starting to colour on top. Every oven is different, so it’s best to keep a close eye on them to prevent burning.
Turn off the oven and leave them in there to cool for about 10-15 minutes, then transfer to a wire rack.
Top with cream and fruit, crumble over ice cream, or drizzle with melted chocolate – the possibilities are endless!
Make the most of your leftovers
If you loved this recipe, why not try
If you have leftover cooked potatoes to use, from the fridge or freezer, why not try this delicious, simple recipe from Blas y Tir.
These energy bars are great for using up any nuts or dried fruit you have in the back of your cupboard; desiccated coconut, chocolate chips, or anything else you fancy! For an easy vegan alternative, swap out the butter and honey for vegetable spread and maple syrup.
Chilling in the fridge rather than baking in the oven is the key to this simple yet spectacular fruity, nutty deliciousness which pleases nearly everyone and is great for entertaining.
A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.
Make the most of your potatoes and create this amazing Patatas Bravas with a UK twist dish invented by Albert Bartlett.
Here's a new take on a classic hummus, using beetroot to give freshness, lightness and vibrancy.
In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside. Boom!
Making Banana Bread is a popular way to use up leftover bananas, but if you've also got half a jar of peanut butter in the cupboard you can take this classic bake to the next level!
Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.