In our haste for convenience, we often overlook some of the delightful ways of “repurposing” left-over foods. Many of our comfort foods had their origins in creating something tasty from food that had lost its freshness, e.g. over-ripe fruit, old bread, etc. Over-ripe fruit gets turned into jam, compote, cider or hard alcohol. Stale bread can be turned into bread pudding or plum pudding. In Switzerland, my grandmother used up old bread to make “Rösti” with apple or plums. Here’s how: the sliced fruit is steamed in some butter, with a little added sugar. Remove the fruit from the pan, add more butter and toast the thinly sliced hard bread, until brown and crisp. Add the fruit back to the pan, with a pinch of sugar, lemon zest and juice. Serve warm, with a splash of cream.