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Gill Bland

Use up your veggies

Posted by Gill Bland Monday, 16th May 2016

This week is National Vegetarian Week. Whether you’re veggie or not, the warmer weather of summer is both an ideal time to get more vegetables into your diet and also a bit of a nightmare for keeping vegetables fresh. Which vegetables end up in the tray-of-shame at the bottom of your fridge will vary from house to house. For us there’s often a slightly yellowing head of broccoli, passed over during the week for the more exotic red pepper or the easy to throw in frozen peas. The great thing about vegetables is that, unlike meat, if you use them when they are slightly ‘off peak’ you’re usually not at risk of killing anyone. 


Two features on the Rangemaster spring to mind as particularly helpful for easy ways to use up your leftover veg.

1) The griddle plate


Gill May 


Vegetarian Kebabs

Chop all your veg up, pop them onto skewers, maybe add some halloumi or smoked tofu, brush with oil and griddle until cooked.


You can play with marinades too. For example, mix 3tsp oil and 1 tsp each of soy sauce and honey for a teriyaki-ish marinade, then brush over the veg before cooking. You could add lime juice for more tang.


Serving options:

  • Straight off the stick with a glass of wine as a snack
  • In a wrap with salad and some greek yoghurt mixed with a little harrissa
  • In a pitta with some grated cheese, put back on the griddle to toast the pitta and melt the cheese
  • Toss with some rice or quinoa, some toasted cashews nuts, salad leaves and salad dressing


2. The glide-out grill. 

Spanish-style Tortilla



Gill May 2

The glide-out grill makes this recipe so much easier. It’s perfect for picnics or a summer-time tea.


Makes a 8 1/2 inch round tortilla



  • 5 medium eggs, lightly beaten
  • Some potatoes (enough, when cubed to fill the frying pan twice). I use new potatoes.
  • Left over diced spring onions from the previous recipe (or normal onions, diced)
  • A handful of veg - I used peas, cooked (other left over veg such as halved cherry tomatoes, peppers, broccoli, chopped baby corn, etc would also work)



  1. Roughly chop the potatoes into 1inch-sish sized pieces. Boil in salted water until just cooked, but not too soft.
  2. Fry the (spring) onions and other veg if not already cooked. If you’re not veggie chorizo or bacon would be a great addition at this point.
  3. Drain the potatoes and add to the frying pan. Fry them off until browned around the edges. This is to give colour an add taste to them.
  4. If not already using your Tortilla sized frying pan, get it hot and throw the potato/onion/bacon mix into it and stir in the peas.
  5. Turn on the grill.
  6. Pour over the egg mixture and cook until it’s coming away from the edges of the pan and starting to set.
  7. Put the pan under the grill (you can sprinkle cheese on now if you fancy it) and cook until the top is done and the Tortilla is set through.
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