Leftover Loaf 
Whatever the leftover, it can probably go in this loaf! It’s a great way to use up sagging veges and herbs, leftover cooked peas, beans etc and scraps of cheese but most importantly, it’s super delicious!  
Makes 8-10 slices  
2 cups cooked or grated veges – carrots, parsnips, spinach, beans, peas, corn 
2-3 spring onions, sliced thinly 
Handful fresh herbs, chopped (I use parsley, mint, coriander)  
1 cup flour  
5 eggs, lightly beaten  
100g grated or crumbled cheeses + extra for topping  
¼ cup olive oil + extra for drizzling  
½ tsp salt  
¼ tsp black pepper  
Olive oil for drizzling  

Preheat oven to 180 C.  Line a standard loaf tin with baking paper.
In a large bowl combine grated veges, spring onion, herbs, flour, eggs, cheese, olive oil, salt and pepper. Mix thoroughly then scrape into lined loaf tin. Sprinkle over a little more cheese and a final drizzle of olive oil.
Bake for 40-50 minutes until a skewer comes out clean. Leave to cool for 10-15 minutes before turning out to cool. 
Slice thickly to serve.   

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