**Interview with Rosie Sykes: Transforming Leftovers into Delicious Meals**

**Interviewer:** Rosie, I recently read your latest article, and I was really impressed by the innovative ways you suggest using what often gets overlooked in our cupboards and fridges. Can you share your philosophy on cooking with leftovers?

**Rosie Sykes:** Of course! I think cooking with what you have is not only a great way to save money, but it can also result in some incredibly flavorful dishes. When I spot spices gathering dust or vegetables sitting at the back of my fridge, I see them as opportunities rather than waste. For example, spiced lentils and rice or a hearty soup can transform those forgotten items into something truly nourishing.

**Interviewer:** One dish you mentioned is Catalan-style beans and chorizo. What makes this a favorite meal for you?

**Rosie Sykes:** It beautifully illustrates how a small amount of meat can really enhance a dish. The bacon and chorizo add a rich depth of flavor while keeping the meat portion reasonable. Plus, it’s so versatile—you can use any beans you have on hand and adjust the quantities based on what’s in your pantry. It’s quick to whip up in about 30 minutes, but it can also be simmered slowly for even richer flavor.

**Interviewer:** That’s really intriguing! A lot of people have a tough time with proportions in their cooking. What advice do you have for them?

**Rosie Sykes:** Don’t worry about sticking to precise measurements; cooking should be flexible and fun. If you find you have more beans or leftover vegetables, go ahead and add them in. The aim is to create a dish that showcases what you have available. Being adaptable is essential, and that’s what makes home cooking so enjoyable.

**Interviewer:** You’ve shared some other recipes, like spiced rice and lentils, that can be elevated into dishes like kedgeree. How do you suggest people make these kinds of transformations?

**Rosie Sykes:** Simple additions, like flaked smoked fish, can really elevate a dish into something akin to kedgeree. Tossing in cooked vegetables can also turn it into a complete one-pot meal, which is super convenient. It’s all about layering flavors and textures with what you already have in your kitchen.

**Interviewer:** I noticed you highlight the importance of ingredients such as mint and fresh herbs. How do these transform a dish?

**Rosie Sykes:** Fresh herbs, like mint, can really brighten up almost any dish. For example, in my green eggs recipe, the addition of mint not only infuses flavor but also adds a refreshing touch. I encourage everyone to keep a pot of mint or other herbs handy; they’re incredibly versatile and can be used in stocks, soups, or even just to flavor water.

**Interviewer:** Your braised pork with fennel and tomatoes sounds amazing, especially considering rising meat prices. How can people maximize their meat purchases?

**Rosie Sykes:** I suggest opting for higher quality cuts, as they tend to be more flavorful and tender. Cooking methods like braising are great for tenderizing tougher cuts, allowing you to enjoy them more affordably. The flavors meld beautifully, especially when you incorporate earthy ingredients like fennel and tomatoes.

**Interviewer:** Lastly, could you explain your concept of “A big old soup”?

**Rosie Sykes:** Absolutely! This soup is a fantastic way to clean out your fridge. The recipe can adapt based on what you have—leftover vegetables, meats, or even grains. It’s a comforting dish that you can tailor to your tastes, making it an ideal solution for using up ingredients that might otherwise go to waste.

**Interviewer:** Rosie, your insights into turning leftovers into delightful meals are truly inspiring. Thank you for sharing your culinary wisdom with us!

**Rosie Sykes:** It’s my pleasure! I hope to inspire more people to get creative in the kitchen while reducing waste. Happy cooking!