Now, we know not everyone likes to be the first on the dance floor, but without someone going first the party might never get started. Fear not! We’ve got you covered.
8 foods you never knew you could compleat. Our challenge to you - give them a try!
Compleating your food makes sense, but how do you make the most of your delicious ingredients? Here are some top tips to get you started.
New recipes don’t always mean starting from scratch with a set of pristine ingredients, this delicious soup is a brilliant example of that, give it a go.
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.
Now, we know not everyone likes to be the first on the dance floor, but without someone going first the party might never get started. Fear not! We’ve got you covered.
New date labelling and storage guidance for food businesses will help us all to bin less food.
Visit Love Food Hate Waste Scotland for hints and tips, recipes and what’s happening near you.
Go on, have a go! With your help, we can turn the tide on food waste in the UK.
8 foods you never knew you could compleat. Our challenge to you - give them a try!
Compleating your food makes sense, but how do you make the most of your delicious ingredients? Here are some top tips to get you started.
Go on, have a go! With your help, we can turn the tide on food waste in the UK.
Celebrity chef Prue Leith tells us all about her favourite leftovers, her top freezer foods and handy hints for desert island eating.
