This sweet chilli chutney was made my JibberJabberUK’s Mum who has taught JibberJabber “everything she knows about getting reduced food and getting the best out of it. Therefore some punnets of nectarines priced at 30p couldn’t be left on the shelf.” Jibberjabber likes her chutney on beefburgers.
Johanna got really creative with this month’s challenge by using up “a lot of food hanging around her house: silken tofu and tempeh that were nearing best before dates, wine that was taking up room in the fridge, lemons from her Mum’s tree and herbs she was given at a community garden that day.”
“Stale Bread Soup. Doesn’t sound very appealing, but tastes lovely when you add mushrooms, sweetcorn and onion into the mix.” says Ruth, who used up some stale bread to make a very hearty and warming soup.
Kate uses up a languishing courgette and bits and bobs from the fridge to make this tempting stuffed courgette for a super, simple filling dinner.