Here at P.I we are luckier than most and more often than not have lunch cooked for us by our fantastic chefs. Don’t be mislead – we don’t tuck into a fully served, four course meal every day (we would all be the size of houses!) but leftover hog roasts are skilfully turned into scrumptious stews and occasionally we are treated to a mini dessert or two!

We are ethical caterers and recycle as much as possible both from events and at our offices. We feel that throwing away uneaten food is irresponsible and unnecessary – some of the best dishes come from a happy accident with hotch potch leftovers from a meal!

Try this nifty Veg and Orange recipe to use up the lonely legumes that nobody quite had space to eat - this is a great way to sneak some vegetables into kids as well!

200g butter, melted, plus extra for greasing
140g sultanas or raisins
zest and juice 2 oranges, or 4 clementines
300g self-raising flour
300g light soft brown sugar
2 tsp mixed spice
1 tsp ground ginger
1 tsp bicarbonate of soda
4 large eggs, beaten with a fork
300g cooked carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated
200g icing sugar or fondant icing sugar, plus some crumbled sugar cubes for the topping

Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins.
Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.
Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.