Nigel Barden served up a Tuscan ribollita vegetable stew dish made with leftover vegetables on Radio 2 Drivetime.

The ingredients are: tbsp olive oil, plus extra to finish, 1 onion, finely chopped, 1 carrot, finely chopped, 1 celery stick, finely chopped, 1 garlic clove, finely chopped, Small sprig of rosemary, any roast roots, such as carrots, parsnips, celeriac, even potatoes, chopped fairly small, 1-1.5L veg or chicken stock, depending on the amount of veg and pulses you’re using, 400g tin whole plum tomatoes, roughly chopped, 200-400g cooked cannellini beans, drained and rinsed if tinned, 100-150g cooked chickpeas, drained and rinsed if tinned, piece of Parmesan rind (optional), few handfuls of shredded greens, fresh or leftover, salt and freshly ground black pepper.

To serve: slices of slightly stale sourdough bread, 1 garlic clove, halved and Some well-flavoured extra virgin olive oil.