Cheat sheet: Two quick dinners that turn into easy lunches

This recipe is one you make the day before you go grocery shopping – it’s the perfect way to use up whatever veges you have left in the fridge. The veges I’ve listed here are just a guide. And if you’re worried you won’t have enough for tomorrow, just do a bit extra of everything – easy.

Unless you’ve got leftover risotto on hand, you’ll need to cook your rice ahead – ideally, the night before. It’ll be worth it, I promise. I’ve included my cheat’s way of cooking the risotto below.

Makes 12

Keeps for 2 days in the fridge

Ingredients

• 1 cup (approx 100g) finely chopped mixed cooked veges (peas, corn, capsicum/pepper, zucchini/courgette, eggplant/aubergine, mushrooms or whatever you have)

• ½ cup (45g) grated parmesan cheese

• 2 eggs, beaten

• ¾ cup (115g) cubed mozzarella (about 1.5cm diced)

• 1 cup (60g) panko breadcrumbs