We ate, we drank, we laughed, we played, we ate a little more, and then a little more, but our fridges are still packed with thoughtfully wrapped leftovers. This year, we invite you to make a Zero Food Waste commitment and open up to an eco-friendly and socially conscious way of life by creatively and deliciously reinventing your holiday leftovers. 
Flaounes: These traditional cheesy treats are usually eaten up and given away almost immediately, but if you have overdone the baking this year, remember that they will keep in the fridge for up to a week, and for three months in the freezer! 
Oven-baked potatoes: These may seem hard to ‘recycle’ and yet baked potatoes can be turned into a rich and tasty side. Simply mash your leftover potatoes with a fork, mix in plenty of roasted garlic and add some butter and milk to the mix before reheating it on the stovetop (low flame), to make a flavour-packed garlic mash. Serve with finely chopped spring onion. 
Tsoureki: Whip up some traditional sweet bread pudding with your left over tsoureki, even if it isn’t fresh. Cut the bread into chunks, soak in milk, add whisked eggs, butter and anything else you have lingering around in the pantry (raisings, chocolate drops, vanilla, fruit, cream cheese). Sprinkle sugar to taste and bake in the oven for about half an hour. 
Magiritsa soup: You can use this traditional Greek favourite to make a hearty pie filling. Simply drain the liquid and place all remaining solids along with any other ingredients you wish to add in a shallow pie tin, topped with your homemade flaky crust or dough.
Chocolate eggs: Simply melt them using bain marie and add a little butter to make a tasty chocolate cake or fudge sauce for ice-cream. 
Lamb: Make an all purpose ragu that pairs deliciously with pretty much everything. Slow cook your diced lamb with garlic, tomato paste, a little red wine and any vegetables you have lying around, on low flame. Serve with all types of pasta or as is. If you like, you can even add it to Chef Stavris’ briam or use as topping for Chryso Lefou’s Pasta Au Gratin.