• 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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  • Imagine being the genius who first decided to toast bread

    Toast goes with so many different toppings, making it the ideal base for lunch. Start off with tomato, mozzarella, and basil for a tricolore treat

    More toast inspo:


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  • What is your food waste pledge?

    Like if you will make more use of your freezer!
    Retweet if you will plan your food shop better to avoid waste!

    Together we can make a change
    #StopFoodWasteDay #FoodWaste #LoveYourFood #LoveYourPlanet