• 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.


What To Do

Why Save Food

Social Feed

  • RT @hubbubUK: Off on hols? #TravellersCheck your fridge and beat the post hols blues by cooking and freezing a lovely meal. Our #FoodSavvy…

  • Bagels, like all tasty bready treats, can be frozen to stop them spoiling too soon!
    If you need to buy a big pack, try freezing them as soon as you get home and take them out to enjoy one at a time ❄️
    #LoveFoodHateWaste #SpoiledRotten

  • See what we did there? Happy #WorldEmojiDay!