--- Watch Mary Makes It Easy at 6pm Sundays on SBS Food, with episodes available at SBS On Demand after they air. See the 'Leftovers' recipe on Sunday 24 June ---

Leftover risotto? Stuff it with cheese. Lots of cooked bits and pieces? Introduce them to a few sheets of puff pastry and turn them into a pie. "Don’t give up on those things in the back of your fridge," says Mary Berg. The cheery host of Mary Makes it Easy says that rather than thinking of leftovers as a problem, think of them as ingredients in their own right, and the basis for new recipes. 

"One kitchen complaint I hear all the time is that people hate leftovers. I get it. You ate something the night before, you want something different the next day. But leftovers can be so exciting if you use them like ingredients in new recipes, you can make completely different things," she says in a dedicated 'Love Letter to Leftovers' episode of her newest series. 

"I love leftovers," she says when SBS Food checks in with her to talk about her favourite ways to deal with those bits and pieces that can accumulate in the fridge. Top of the list? Pie. 

"In the episode of Mary Makes It Easy where I deal with a fridge full of leftovers, I talk about how much I love using pie as a leftover vehicle, whether it's making a quiche or a delicious fancy looking but really, really simple pathivier. You can basically put anything you want into a pie shell and people will love it." 

Mary Berg serves up her veggie drawer quiche.

Also on her list: arancini, a zesty kale salad, a vibrate 'great greens' blender soup and a clever tip will turn sad leftover spaghetti into a super quick next-day meal. 

"Anytime I'm working with leftovers, I want to treat them like an ingredient. So whether it's putting them into a salad and adding them as a whole ingredient in there, putting them into a pie, using them to make risotto or even mashed potato cakes, I want to use those leftovers in new ways, just like they're ingredients."

Here's how to love your leftovers.

"Risotto is amazing. But it’s actually almost more amazing the next day. I don’t know about you, but I’ve literally never made the right amount of risotto; there’s always extra. But extra is perfect for arancini," Berg says. "That crunchy, golden brown breadcrumb coating, that creamy risotto, oh that gooey mozzarella cheese... You might have had leftover risotto, but you’re not going to have leftover arancini!" Her recipe for cheesy arancini also includes a risotto recipe, so you're covered for two meals. 

Berg says she loves quiche because it’s simple, delicious, and perfect for using up any kind of "brunch-y leftovers". It's really a canvas for whatever you have. "With my quiche [in the show], I do sweet potato, leftover roasted tomato, some green onions and even a little bit of salmon, but really anything you've got, any little nubs of cheese, any sort of soft veg or wilted greens or even just some hearty potatoes or something like that. Honestly, quiche is the best," Berg tells us. 

Veggie drawer quiche is great for using up cheese, vegetables and more.

"A pithivier is a French free-form pie," Berg explains. It's also an impressive and delicious way to use up the leftovers from a Sunday roast. Leftover roast meat (or make a vegetarian version with roast mushrooms), mashed potato, roast carrots, Brussels sprouts... it can all find a new life in this vibrant pie. 

Mary’s layered leftovers pie

"Reheating your leftovers is a great idea when you don’t have a lot of time. But sometimes they taste a little 'leftovery'," Berg says, who shares tips for making the most of two leftovers found in many fridges.

First, how to deal with pasta. "Any time you’ve got leftover pasta it always turns into that block," says Berg. Her tip: Place pasta in a large heatproof bowl and cover with boiling water (it allows the pasta to relax, and loosens up the gluey starch that's developed in the fridge). Let stand for one minute before draining. Transfer to a bowl and toss with sauce, or with a combination of olive oil or butter, lemon zest and juice, parmesan or other cheese, and any fresh herbs you desire. Season with salt and pepper. (And while we're talking pasta, we have to point you in the direction of a recipe we spotted on Berg's website for croque monsieur mac & cheese - she describes it as "like if the world's best sandwich and the best cheesy pasta had a baby". If you're looking for a way to use leftover ham and cheese, get onto that cheesy bake!)

And for pizza: Heat pizza over medium heat in a non-stick skillet for 3 to 4 minutes until warmed through. Add a tablespoon or two of water to the pan and cover until the water evaporates, about 2 minutes. "That steam helps get into that cheese and rehydrates it, Make it stretchy and cheesy again. And you’ve got a fresh crispy delicious pizza that you could have just ordered," Berg says in the show. 

She also shared a bonus tip for how to refresh a stale baguette: Submerge or rinse the baguette quickly in water and place in a 200°C (400°F) oven for 10 minutes until crispy. Let stand for 2 minutes before cutting to serve.

This vibrant soup comes from another episode of Mary Makes it Easy, 'Freezer Fixes'. The key ingredients are frozen peas and spinach, and it also uses chopped herbs, so it's a good way to use up any herbs left over from another recipe, and you could also throw in any last little bits of fresh spinach you might have lurking in the fridge, too.

This recipe comes from Berg's earlier series, Mary's Kitchen Crush. If you've got leftover roast veg, this warm, citrusy kale salad is a great way to jazz them up. 

And to finish on a sweet note, a classic 'use it up' recipe gets the Mary Berg touch. Her version has lovely orange, vanilla and spice notes, and pecan crumble on top. You can use any kind of stale bread for this.

Spiced bread pudding with vanilla bean butter sauce

More from Mary Creamy white bean and leek pot pie This recipe makes two thing that go perfectly together, though they are also amazing apart: cheddar cheese biscuits (like a flaky scone), and a creamy, savoury bean and leek stew. Both freeze well, too. Make the kitchen your happy place with Mary Berg Whether you want to bake your first loaf of bread, or just make dinner decisions easy, Mary Berg has the answers - and wants you to have fun doing it. Roast chicken dinner in a pan This will reliably produce perfectly cooked, never dry, delicious roast chicken. Cook the chicken and vegetables in one pan for a dinner that's full of flavour.  Butter tart squares My take on a ooey, gooey, Canadian classic, butter tarts. By baking them as squares rather than individual tarts, you get all that butter tart deliciousness, but with less work. The only tricky part of this recipe is letting it cool to room temperature before you cut it up and it! Hoisin chicken with quick pickled veg and green onion pancakes These are delicious, with crunchy vegetables and that sweet and salty hoisin-soy sauce. I've made green onion pancakes, but you could use lettuce leaves - and you could substitute tofu for the chicken, for a vegetarian version.  Ratatouille with feta and pan-fried polenta Ratatouille is the perfect vegetable stew and wonderful with these fried polenta triangles - they are creamy and cheesy and just so, so good! Warm potato salad This take on potato salad is different and delicious, and easy to make, too. 

This recipe makes two thing that go perfectly together, though they are also amazing apart: cheddar cheese biscuits (like a flaky scone), and a creamy, savoury bean and leek stew. Both freeze well, too.

This will reliably produce perfectly cooked, never dry, delicious roast chicken. Cook the chicken and vegetables in one pan for a dinner that's full of flavour. 

My take on a ooey, gooey, Canadian classic, butter tarts. By baking them as squares rather than individual tarts, you get all that butter tart deliciousness, but with less work. The only tricky part of this recipe is letting it cool to room temperature before you cut it up and it!

These are delicious, with crunchy vegetables and that sweet and salty hoisin-soy sauce. I've made green onion pancakes, but you could use lettuce leaves - and you could substitute tofu for the chicken, for a vegetarian version. 

Ratatouille is the perfect vegetable stew and wonderful with these fried polenta triangles - they are creamy and cheesy and just so, so good!

This take on potato salad is different and delicious, and easy to make, too. 

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