• A delicious zero waste brunch, which compleats the whole potato, parsnip, broccoli, spring onion and herbs (stalks, peels and all). Or swap out for any leftover veggies you have at home! This recipe can also be made vegan and/or gluten free – see Cate’s top tips below.

  • In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside.

  • Italian-style breadcrumbs, flavoured with herbs, garlic and lemon zest. Use generously to add a dash of texture and a pop of flavour to anything from pasta, soups, risotto and salads. Just sprinkle a good helping on top. I made this using the end slices of a brown bread loaf.

  • The perfect side dish to liven up your roasts – fact! This would go banging with lamb for your Sunday lunch, or indeed for a vegetarian/vegan mezze.


What To Do

Why Save Food

Social Feed

  • Making the most of your food is enough to put a smile on anyone's face :) From pizza crusts to delicious fruit smoothies, #compleating your comfort foods means you'll savour every bite.
    #InternationalDayOfHappiness #LoveYourLeftovers

  • RT @umpkines: @LFHW_UK my friend and I started this petition to hopefully get airlines to reduce tonnes of food was…