Love your leftovers

Wondering what to do next with the mustard, bacon and watercress from other recipes in the mag? Don’t waste them — use them up here!

Watercress salad with warm mustard & bacon dressing

Serves 1 • Ready in 15 mins

  • 1 Co-op British free range egg
  • 2 tbsp Co-op extra virgin olive oil
  • 1 tsp Dijon mustard
  • Juice of ½ lemon
  • 2 rashers Co-op Irresistible air dry cured smoked streaky bacon
  • ½ x 75g pack Co-op watercress
  • Crusty bread, to serve (optional)
  1. Boil the egg in a pan of simmering water for 5½ mins for a jammy centre, or to your liking. Rinse under cold water, peel then halve. 
  2. Meanwhile, whisk the oil, mustard (leftover from ‘Switch it up‘) and lemon juice to make a dressing.  
  3. Cook the bacon (leftover from ‘First taste‘) for 3-4 mins, or until crispy, in a nonstick frying pan, then transfer to kitchen paper and pat dry. Crumble into the dressing.
  4. Toss with the watercress (leftover from ‘Fun in the sun‘), then serve the salad with the egg on top and the crusty bread on the side, if you like.

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