The Food Standards Agency recommends that we eat two portions of fish a week to reduce the risk of heart disease. Meat and fish are both high in protein, vitamins and minerals. The key to getting maximum nutrition from the food you buy is to reduce the amount you throw away – and that comes down to planning, storage and clever ways with leftovers. When you shop Taking five minutes to think about meals for the week ahead and check what food you already have will help you make smarter choices at the shops. You don’t have to buy meat or fish in bulk if you’re not going to use it all. Your local butcher, deli or greengrocer can provide you with the exact amount you want. So can most meat counters at the supermarket. For example, Morrisons are more than happy for you to buy one chop or one sausage if that’s all you need. Remember to check date labels so you know when it needs to be used by – and remember there’s a difference between “use by” and “best before”. Making the most of your meat and fishKeep all your meat and fish products in the fridge, unless you plan to freeze them. Follow all storage instructions on packaging and use by the end of the “use by date”. Raw and cooked meat should be kept separate at all times. If you don’t want to use all your meat and fish at once, you can freeze some for another day. The key is to freeze it before the use-by date and make sure you use it within 24 hours of defrosting.
Leftover recipes for chicken, bacon and beef

• Spicy Chicken Burgers – a tasty way to use up leftover chicken, they can be made into spicy chicken balls or nuggets depending on what you like.
• Bacon and Onion Flaky Pastry Rolls – flat flaky, palm-shaped little bites that can be made ahead of time and frozen. They’re a great way of using up leftover bacon.
• Beef and Bean Salad – how about a lovely fresh Italian beef and bean salad?