Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

With the economy taking another dive these days, it is important to get the most from our grocery spend.

Using up leftover food doesn't always mean shepherds pie though.

My partner often stands by the fridge door staring into the appliance as if waiting for dinner to just materialise from the assorted leftovers. This fridge thinking, about what's for dinner, often doesn't involve a lot of planning – just spontaneity. For some people, planning what's for dinner is done well in advance. For example, thawing out frozen meats and making sure all the correct ingredients are in the cupboard.

For others who prefer to go with the flow, the fridge's resources can reap some rewards; in the back is half a jar of pasta sauce, some roast vegetables from last night, a few cooked mushrooms the kids wouldn't eat and some wraps and feta.

So this week's recipe is an easy ‘throw almost anything' in a vegetarian tortilla stack. You can add canned beans, other cheeses and vegetables. Next time you are at the supermarket, get a packet of burrito wraps or flat bread; they are very versatile and adaptable for using up your leftovers or creating quick meals from scratch. As a compliment to this vegetarian dish is some booster mix from anothergreenworld.co.nz

Vegetarian tortilla stack
Serves 6-8
Ingredients
5 tortilla wraps
300-400g roast pumpkin/kumara chunks
Bunch spinach leaves
2-3 cooked field mushrooms, sliced
200g feta cheese
1cup pasta sauce or chopped canned tomatoes
Salt and pepper
Oil for frying
A spring-form cake tin

Method
In a hot pan with a little oil, quickly fry off tortillas so they are pliable, but not too crispy. Place in spring form tin, smooth over a little pasta sauce then arrange roasted vegetables, spinach, feta and mushrooms on top. Place another tortilla wrap on top and press down firmly, repeat the process until tin full. Garnish the top with grated cheese or parmigiana. Bake in the oven for about 25 minutes on 250 degrees. Once out, place a plate on top and a heavy weight to press the layers together. Cut portions with a sharp knife once the tortilla has compacted. Serve with a salad or micro greens.