Five words TV baker Kat Sabbath swears by to reduce food wastage

Sydney baker Kat Sabbath may be known for her wonderfully creative cakes, but she is also passionate about cooking and reducing food wastage along the way.

The TV dessert queen tells 9honey, "As a cook I am such a big fan of leftovers - cook once and eat twice, I say!

"In our household we enjoy leftovers all week and actively reuse what's in our fridge where possible – it's actually much easier than you think to use up what you've got, and do it creatively."

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For breakfast, SabbathDessert Masters star is partial to using up the fruit rolling around at the bottom of the fridge drawer, paired with a breakfast favourite.

"Serve your toast with a layer of Nutella (I'm sure most people have this in their pantry!) and slice up your fruit into a fun pattern for some delicious fruity toast art," she suggests.

The jar of chocolatey goodness can also be used during snack times, the 38-year-old says.

"I love putting a twist on the classic combo of Nutella and bread by exploring flavour combos – if you have any strawberries, a passionfruit, or some leftover mint I highly recommend trying them on top of some Nutella on bread! My snack time also ends with a handful of natural mixed nuts and dried fruits for extra protein."

She shares a great hack to keep your bread lasting three times as long, the Nutella ambassador claims.

"I always store my sliced bread or sourdough in an airtight container, in the fridge (it'll last three times as long), and simply toast the bread when I'm ready to enjoy," she said.

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For lunch time, the mum-of-one usually uses leftovers from main dinner meals, saying, "It's just the perfect way to reuse your food.

"Spaghetti Bolognese, baked veggies, and pork roasts are a go to for my dinners, so they regularly make a fantastic filling the next day for toasted sandwiches, wraps and mini pies – a perfectly quick and easy lunch! Add some spicy condiments or cheese for an extra zing."

Her dinners usually start the same way her breakfasts do, she says.

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"One of my favourite leftover dinners starts by making sure to 'rescue' any vegetables hidden at the back of the fridge or at the bottom of the veggie drawer.

"Chop everything up, add a generous amount of olive oil, garlic and seasonings to your taste, and make a mean tray of oven baked veggies to go alongside any dish!" she instructed.

"Or if you're not a baked veg person, simply chop up any leftover bread and place in the oven with a sprinkling of parmesan cheese for some extra crunchy croutons to level up a salad – a simple and easy go-to for using up your produce."

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