Fridge and Pantry Mash Up Recipes

Not a fan of wasting food? Neither are we. So here are some handy recipes to use as guidelines and inspiration for making the most out of leftover fridge and pantry ingredients.

Pantry and Fruit Bowl Bircher (serves approximately 2)

What an easy way to start the day with wholegrains, protein, fibre, and fruit. Just use what version of these ingredients you have on hand and you’re set for a wholegrain, healthy and delicious breakfast. Here’s our take:


  • 1 cup rolled oats or porridge oats

  • 1 tablespoon sultanas

  • 1 small handful mixed unsalted nuts

  • 1-2 tablespoons of pumpkin and/or sunflower seeds

  • Almond or soy milk to cover oat mixture

  • Sprinkle of shredded coconut

  • Dash of cinnamon

  • Chopped fruit for topping: apple, banana, mango


  1. Start by mixing the oats, nuts, seeds, sultanas, and cinnamon into a bowl.

  2. Pour over the liquid until covered and place in fridge overnight.

  3. In the morning, give it a stir to check consistency. Add more liquid if too thick.

  4. Top with coconut, fruit of choice and another dash of cinnamon.

  5. Enjoy cold or heat up in the microwave for about 1 minute before topping with fruit.

Healthy Left-over-veg Shepherd’s Pie (serves 6, inspired by Minimalist Baker)

Try this one with whatever fresh veggies you have left at the end of the week or canned ones that have been sitting in the pantry.


  • 1 medium onion diced

  • 2 cloves garlic diced

  • Olive oil

  • 1 can brown lentils or beans of choice, rinsed and drained

  • 2 cups veggie stock

  • 1 tsp dried thyme or rosemary

  • 1 ½ - 2 cups chopped leftover veg—e.g. carrots, snow peas, tomato, cauliflower, broccoli, etc.

  • Handful of leftover greens—e.g. spinach or kale

  • 3 to 4 large potatoes or equivalent


  1. Peel, cut up and boil the potatoes until easily split with a fork. About 15-20 minutes.

  2. When soft, place in bowl, add salt and pepper to taste and drizzle with a bit of olive oil. Mash until smooth.

  3. Preheat oven to 218 C.

  4. In a saucepan, add a drizzle of olive oil and sauté the onion and garlic together.

  5. Add the chopped veggies and cook until soft.

  6. Add the greens, lentils, veggie stock and herbs. Cook off the liquid until mixture isn’t runny.

  7. In a lightly greased or lined baking dish, add in the lentil and veggie mix.

  8. Cover completely with the potato mash.

  9. Place in the oven and bake for 10-15 minutes until the top is golden.

 The Use-What’s Left Soup (serves approximately 4, from The Cooking Channel TV)

Homemade and simple soups are an amazing way to nourish the body. This version with red lentils will come out creamy and wholesome as this protein breaks down beautifully when cooked. Use this recipe as a guideline and add/change any of the veggies depending on what you have around.


  • 1 tablespoon olive oil

  • 4 medium carrots, chopped

  • 1 small onion, chopped

  • 1 tsp ground cumin or sweet paprika

  • 1 can diced tomatoes (or fresh)

  • 1 can veggie broth

  • 1 cup dried lentils

  • ¼ teaspoon salt

  • Pinch of black pepper

  • A few handfuls of baby spinach (or other green)


  1. In a soup dish, heat oil on medium until hot. Add the carrots and onion and cook until tender.

  2. Stir in the spices and cook for another minute.

  3. Add the tomatoes, broth, lentils, 2 cups of water, salt and pepper.

  4. Bring to a boil and then simmer on low until lentils are tender and take on a creamy texture.

  5. Stir through the green and serve hot with toasted wholegrain bread.

Bircher muesli, oven-baked dishes, and soups are amazing mash-up recipes that are easy to adjust as needed. Get creative and enjoy!