It is a well documented fact that we throw away too much food. With the 'food crisis' being bandied about by nearly every politician, and with rising food bills, it is time that we took a look at how much we waste, and what we can do about it.

So I decided to look back at my childhood to the recipes that my mother used. In those days a chicken would give a family of six Sunday lunch, sandwiches and still have some leftover for a meal the following day.

Here is one of my favourite recipes that uses leftover chicken. It is quick and easy to make, is very tasty and low in fat. I haven't given exact quantities as with leftovers you tailor to how much you have, and also to personal tastes. Where possible I've used imperial measurements (as I don't do metric)!

Please note: I have left the quantities blank as you can make enough to suit your requirements. This is a very easy recipe to tailor to your own needs, and how much chicken you have left!

Ingredients:

Leftover chicken cut into small pieces

Broccoli

Pasta

I small tin of concentrated tomato soup

Semi skimmed/skimmed milk

Fresh brown breadcrumbs

Mixed herbs

Salt/Pepper

Cook the pasta in boiling water until just soft.

Cook the broccoli in boiling water for around five minutes.

Put the cooked pasta and broccoli in an ovenproof dish with the chopped chicken pieces.

Add the concentrated soup. Then fill the empty tin with the milk and add to the other ingredients.

Salt/pepper to taste and stir well.

Add a teaspoon of mixed herbs to the fresh brown breadcrumbs and sprinkle over the top over the other ingredients, ensuring all is covered.

Cook in a preheated over at gas mark 6, 220C (400F) for about 45 minutes until the top is golden brown.

Serve and enjoy!