Cook once, eat twice with these 12 recipes

Stretch your rand further by making a little extra at dinnertime, then turning it into a clever lunch the next day!

BUTTER BEEF SKEWERS

Serve the beef skewers with poppadoms and yoghurt.

Butter beef skewers. (Photo: MagazineFeatures)

BUTTER BEEF PITTAS

Fill the pitta with combined steak, salad, cherry tomatoes and cucumber. Enjoy with yoghurt and chutney if preferred.

Butter beef pittas. (Photo: MagazineFeatures)

HARISSA CHICKEN AND ROAST PUMPKIN

Serve the chicken with the pumpkin and broad beans. Scatter mint leaves over and enjoy with mayonnaise.

Harissa chicken and roast pumpkin.(Photo: MagazineFeatures)

CHICKEN, PUMPKIN & RICE SALAD

To remove broad bean pods, squeeze with your fingertips and discard.

Chicken, pumpkin & rice salad. (Photo: MagazineFeatures)

LAMB KOFTA CURRY

Use mango chutney and raita as accompaniments if preferred.

Lamb kofta curry. (Photo: MagazineFeatures)

MEATBALL PITTA BREADS

Season with salt and pepper and serve with yoghurt.

Meatball pitta breads. (Photo: MagazineFeatures)

GRILLED SALMON WITH BEAN SALAD

Eat salmon for lunch the following day or it will spoil.

Grilled salmon with bean salad. (Photo: MagazineFeatures)

SALMON AND AVOCADO SALAD

Scatter salmon over and drizzle with dressing.

Salmon and avocado salad. (Photo: MagazineFeatures)

MEATBALLS WITH RISONI

Garnish with parsley.

Meatballs with risoni. (Photo: MagazineFeatures)

MEATBALL ROLLS

Finish with tomato chutney.

Meatball rolls. (Photo: MagazineFeatures)

PORK AND BRINJAL SPAGHETTI

Serve sprinkled with parmesan.

Pork and brinjal spaghetti. (Photo: MagazineFeatures)

CHILLI AND BASIL PORK

Serve with broccolini and rice, drizzled with soy sauce and sprinkled with sesame seeds.

Chilli and basil pork. (Photo: MagazineFeatures)