• 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.


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  • Pizza? Don't mind if we do!

    We're big crust fans here at LFHW, but if you need some convincing, try dipping them in some guac or salsa to add a bit of extra flavour

    #Compleating #LoveFoodHateWaste

  • 70% of you were right! We waste:
    800,000 whole apples
    720,000 whole oranges
    every day in the UK.

    Remember these will both go nicely in smoothies even if they aren't quite their freshest!


  • It's all about sandwiches this #BritishSandwichWeek, and we want to know your favourite fillings... comment below (the more unusual the better!)

    Don't forget the crusts can be used too. Try making an open sandwich using up the ingredients in your fridge