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The #NoWasteFoodChallenge Round Up & Feb Linky

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Helping to prevent food waste one delicious recipe at a time.

No Waste Food Challenge - January 2017 Round Up

Did you know that more than 10 million tonnes of food is thrown away in the UK every year, and half of that comes straight from our kitchens. Our kitchens – yours and mine.

The No Waste Food Challenge was created five years ago to help raise awareness of this issue, and to create a community platform to share recipe tips and tricks to help us all prevent food waste in the home.

How do you prevent food waste in your kitchen? Let me know in the comments and be in for a chance at winning a £25 Amazon Gift Voucher!

In the meantime, feast your eyes on these 21 inspiring recipes shared by my fellow food bloggers in the #nowastefoodchallenge monthly linky. Soups, sweets, quick dinners – we’ve got you covered! We’ve even got some reader recipe photos and tips too!

Carrot and Coriander Soup by Charlotte's Lively Kitchen

First up, Charlotte over Charlotte’s Lively Kitchen shows us just how we can utilise our freezer to help prevent food waste and to save us pennies too. This gorgeous Carrot and Coriander Soup is made entirely from frozen produce! Ok, not entirely, as she swirled in a little bit of soured cream and some fresh coriander as a garnish, but you get the idea.

Winter Pear and Ginger Trifle from the Gluten Free AlchemistLeftover ginger cake? Use it as the base of a delectable Winter Ginger & Pear Trifle like Kate the Gluten Free Alchemist did! She had a few sponges left over after trying to perfect her gluten free ginger cake recipe and so she used some up by layering it with a gorgeous pear and brown sugar compote, a generous drizzle of Cointreau and layers of cream and custard. Best trifle ever, she says! Perfect for these winter months.

Puff Pastry Lunch Bites Allotment 2 KitchenShaheen over at Allotment 2 Kitchen had made too much savoury chestnut, rainbow carrot and lentil cake (essentially a colourful upside down nut roast – it’s really pretty, pop on over to her blog to check it out!) leftover from the Christmas holidays. Iinstead of throwing it out she wrapped little bits of it up en croute in puff pastry to make some light lunch bites. This could be done with any sort of savoury nut loaf and would be perfect for packed lunches or winter picnics!

Chocolate Bark with Leftover Sweets by Coffee & Vanilla

Ok, I confess that leftover sweets don’t generally tend to be a problem in our house, but if you do find yourself in such a situation, Margot over at Coffee & Vanilla has a genius idea: make chocolate bark studded with leftover sweets! You could even break up the bits of chocolate, put them in clear cellophane bags, decorate with a ribbon and gift them to friends and family (or perhaps even for your sweetheart on Valentine’s Day!).

Banana Flapjacks by Gluten Free AlchemistAre there spotty old brown bananas lurking in your fruit bowl? Try this Healthier Banana Layered Flapjack-Crumble Cake from Kate, the Gluten Free Alchemist. “Being a bit overdosed on decadence after the seasonal binge,” Kate explains, “this is a healthier treat. Full of good stuff, it passes for a sustaining breakfast as much as it does a sweet snack. Doused in custard and served warm or cold, it also makes an incredible dessert.”

Fruit Salad by Green Gourmet GiraffeBought more fruit than you need? Why not whip up a fruit salad like Joanna did from Green Gourmet Giraffe. It’s the middle of summer right now where Joanna lives in Australia, so her orange soaked maple syrup sweetened fruit salad went down a treat for New Years Eve, especially served with a scoop of ice cream. Joanna says, “I took some leftover fruit salad to my parents house because we had so much leftover.  We ate it with stollen, cheese and crackers, and some watermelon wedges.”

Black Bean & Tomato Curry Bowl from Tin & Thyme

Choclette over at Tin & Thyme used up the last of the Christmas Brussels sprouts and some carrots which were very much getting past their best by date in this gorgeous Black Bean & Tomato Carrot Curry Bowl. Served with some leftover brown basmati rice this curry went down an absolute treat.

Mincemeat cake by JibberJabberUKJanuary is all about using up Christmas leftovers, explains Ness from Jibber Jabber UK. She ends up having loads of jars of mincemeat lying around because she buys them reduced in price at the supermarket (10p!), and she says they make a great substitute for dried fruit in baking. That, plus the fact once you’ve washed the jar, you’ve got a 10 p jar to use during the preserving season. Win-win! Ness has made this rather lovely Mincemeat Cake out of the contents of one of her jars.

Chai Cupcakes with Spiced Buttercream by The Baking ExplorerKat The Baking Explorer doesn’t actually drink tea, but she had a box of chai teabags in her cupboard which had been purchased some time ago for use in a cake. So, she got creative with the neglected box of tea bags and made some delicious Chai Cupcakes with Spiced Buttercream with four of the tea bags. A rather creative use for tea, I think, and I know that I am guilty of buying too many boxes of tea and then not drinking them. I’ll definitely be trying this recipe out (Vanilla chai tea I’m looking at you!).

Broccoli and Cannellini Soup by The Veg Space

Use the entire broccoli (the stalk and all of the florets) in this vibrant green Broccoli and Cannellini Bean Soup from Kate at The Veg Space. Nothing is wasted here!

Refried Beans, Pepper & Corn Tacos with Avocado Cream by Foodie QuineUsing frozen foods in your cooking helps prevent food waste, especially when it comes to herbs. How many times have you bought that pot of parsley from the supermarket only to throw it out a few days later because it dies as soon as you bring it home, or you forgot about the bag in the back of the fridge and it liquifies with neglect. Claire over at Foodie Quine has whipped up this colourful Refried Beans, Pepper & Corn Tacos with Avocado Cream recipe using frozen foods.

fakeaway soft noodles by onions and paperJane over at Onions & Paper had half a bag of beansprouts sitting in the fridge needing used up (those things are notorious for going off quickly, and why is there so much in each bag?!), so she combined it with a few other bits and bobs she found and created a rather fantastic dish: Fakeaway Soft Noodles with Beansprouts. She shows us how we can use lots of ends from the fridge and make a dish more delicious than your local Chinese Takeaway at a fraction of the cost. Win!

Pink Pavlova from GF Alchemist

This Perfectly Pink Pavlova with Berries & Nectarine from Kate, the Gluten Free Alchemist, brings a taste of summer to this cold winter. Meringues are always a great way to use up any leftover egg whites, and Kate’s post gives all sorts of fantastic tips to make the perfect meringue. Wouldn’t this dessert be fantastic to share on Valentine’s Day?

Shredded Turkey with Soba Noodle Soup - to go!This month my first No Waste Food Challenge entry is a Shredded Turkey and Soba Noodle Soup recipe – to go. I used up some of the leftover roast turkey from Christmas in this soup. It may not be the prettiest of soups but I tell you it tastes something fantastic, and it’s portable too! You can pack a glass jar (which helps prevent more waste as it’s reusable) with your ingredients and just top it up with boiling water at work or out at play from a thermos.

Tofu Quinoa Bean Burger from Le Tout Coeur de LimosinThese Tofu, Quinoa and Bean Burgers from Ema at Le Tout Coeur de Limosin are packed with protein and full of texture and bite. Spiced with cumin, oregano and a hint of chilli they can be served in a burger bun with all the trimmings. A quick and easy veggie burger for meat lovers and vegetarians alike and, Ema says, a great way of using up leftovers and odds and ends of cooked quinoa, tofu, beans and bread crumbs too.

Hasselback Potatoes with Chilli and Lime Butter by Veggie Desserts

Kate over at Veggie Desserts is passionate about reducing food waste. Her blog is filled with all sorts of creative ways to incorporate whole vegetables (stalks, peelings and all!) into delectable cakes and bakes. This month she’s made these lovely looking Hasselback Potatoes with Chilli and Lime Butter. Did you know that potatoes are the #1 most commonly thrown out food in our home kitchens? This recipe is a fab way to make use of them!

Lettuce, Pea and Caramelised Bacon SoupSolange over at Pebble Soup is trying to make appetising soup recipes for a neighbour who is poorly, and so she created this Winter Warmer Lettuce, Pea and Caramelised Bacon Soup, making use of a head of lettuce which has been neglected in her fridge. Solange says that the flavour of cooked lettuce does not differ vastly from its raw version, and this soup sounds like a great way to test that out! Anything with caramelised bacon on it is going to be winner in my books!

Mincemeat & Apple GaletteAngela from Only Crumbs Remain has used up the very last of her Christmas mincemeat in this utterly gorgeous Mincemeat & Apple Galette {Free Form Pie}. It’s very easy to forget that half jar of mincemeat in the back of the fridge behind the milk and cheese, and so she’s created this recipe as well as sharing six other blogger recipes for using up mincemeat that aren’t the traditional mincemeat pie. How do flapjacks, chocolate brownies, cupcakes or even stuffed apples grab you?

Clementine Mincemeat Drizzle Cake by Patisserie Makes Perfect

Another rather creative use of leftover mincemeat is with this Clementine and Mincemeat Drizzle Cake from Angela at Patisserie Makes Perfect. It also used up some rather tired looking clementines leftover from the festive season. Don’t you just want to jump into that photo, grab a slice and sit and enjoy it with a cuppa?

After Eight Brownies by Casa CostelloHelen over at Casa Costello uses up the last of those Christmas After Eights by jazzing up a batch of brownies. After Eight Brownies, what a great idea that is! Brownies with a gorgeous hint of minty freshness. I’m seriously considering making a batch of these today as, bizarrely enough, there is a half a packet of leftover After Eight mints in my cupboard from Christmas! I’d be happy to eat them all, but alas, anything nice sticks to my hips, so they’ve sat there ignored by the rest of my family. How?!

Cauliflower Bacon and Brie SoupLast but not least here’s my Cauliflower, Bacon and Brie Soup made with the last little bit of Brie that was neglected in the fridge; something I’d bought on offer at the start of January (it was only £2 for an entire box of cheese and my family never touched it!). I’m currently trying to get rid of the Brie baby I seem to have grown over the festive period, so instead of scoffing all the cheese myself (easily done!) I made it into this rather scrummy soup to take on an outdoor adventure.

With thanks to all of my food blogging friends who have shared their fantastic recipes this month. This challenge wouldn’t be what it is without you!

This year I’ve changed things up a bit in that I’ve asked my blog readers to share their recipes and tips of what they do to help prevent food waste in the home. To my delight some of you even sent in photographs!

Jan 2017 NWFC Reader Pics

READER RECIPES

Chicken Vegetable Bake in Cheese Sauce using leftovers by Lattie
Turkey Pie made from leftover Christmas turkey by Angela W
Leftover Sausage Meat and Puff Pastry by Karen M
“I freeze odd bits of cheese, save them up and make my fave quiche which also used leftover pastry” Kirsti P
Lettuce Soup to use up leftover salad by Heather H
Vegetable Stew using left over turnip, carrot & potato from Tiffeny
Chow Mein using left over veg, rice and Christmas turkey by Lea V
Date & Walnut Loaf with leftover Christmasmas pudding by Bev

 

MY FAVOURITE READER TIPS FROM LAST MONTH

“Keep your peelings & cut off veggies & add to a cliplock bag you keep in the freezer. When you have enough, make up delicious fresh veggie stock!! Then start again.” – Sparklett21

“Shop when you’ve eaten, it’s amazing how a little hunger pushes up the food bill!” – Ian C

“I keep spare space in my freezer so I can pop what I won’t use in time in there. Other than that, I find the Love Food, Hate Waste really useful – I can pop in the ingredients I have and it comes up with recipe suggestions.” – Mary B

“My tip is to buy a bigger roast than needed. You can then use the remainder for sandwiches throughout the week and make a lovely beef stir fry as well. For the extra 1-2 pound spent buying a bigger joint you get a lot out of it.” – John H

“My waste prevention tip is to have invest in a deep freezer, and batch cook then freeze meals. It saves things going off and it allows you to save money because at least 1 week of the month I do no food shopping and just use food that I have in the freezer for meals.” – Sarah

JOIN US WITH THE NO WASTE FOOD CHALLENGE

I challenge you, dear reader, to share your own recipes and tips to help prevent food waste! You don’t have to have a blog to enter, simply let me know your recipe or tip in the comments below and fill out the Rafflecopter form. You can share an image of your dish, if you like, on Twitter as an extra entry option. Tag me @tangoraindrop and use the hashtag #nowastefoodchallenge to help spread the word! I will include a selection of my favourites in next month’s round up, where we’ll get to do the challenge all over again! Bloggers – link up with the linky tool as usual to be included in the round up – click here for the full No Waste Food Challenge rules. If you want to enter the giveaway, leave a comment and enter via the Rafflecopter form.

HOW TO ENTER

For your chance to win a £25 Amazon Gift Voucher enter using the Rafflecopter form below. Share your recipe or food waste prevention tip in the blog comments. Come back and tweet about the giveaway every day for more chances to win!

TERMS & CONDITIONS

This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 30 days of being contacted; failure to do this may result in another winner being selected.

The prize is offered and provided by Elizabeth’s Kitchen Diary. The prize is to win a £25 Amazon Gift Voucher. There is no cash alternative and the prize is not transferable.

There is no entry fee and no purchase is necessary to enter this giveaway.

The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.

Entry into our giveaways will be deemed as acceptance of these terms and conditions.

If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries. Any automated entries or those who have claimed they have made the mandatory blog post comment and really haven’t will be disqualified. It’s mandatory! Please make sure your comment is eight words or longer or Google views it as spam and this negatively affects my spam score. All entries with comments fewer than the mandatory 8 words will be disqualified and deleted.

Closing date is midnight (that’s 00:00 hours, 12 am on Sunday night/Monday morning) on Monday 27  February 2017 (GMT). The winner will be announced shortly afterwards.

a Rafflecopter giveaway



Comments

  3. Freeze any leftovers immediately rather than thinking you might eat them the next day and ultimately end wasting

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  5. What a fantastic blog post, the recipes sound fantastic, will definitely need to try these out! I can’t stand food waste, I keep nagging the husband to reduce the amount of waste. Hopefully once he sees this post he might think twice.

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  7. Definitely plan ahead so all your meals are sorted, that way you don’t end up with unwanted food which goes out of date and is wasted! This way you make delicious home cooked meals and save money, Now any leftovers you do have can be frozen and used to make delicious soups or broths!

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  10. I buy a lot of frozen veg like onions, mushrooms and peppers. This tends to avoid waste as I dont overbuy and then let food go off. Also bananas can go into make simple banana muffins! I hate food waste

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  11. I stock rotate my fridge often this minimises what goes in the bin -hardly nothing now and same with my cupboard and sometimes you find something which you have forgotten about which is tasty,also any leftover I freeze and take to work

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  12. I always freeze any left overs when possible for another day. I also try and write a list for shopping so I don’t when too much.

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  13. when making my sunday dinner I peel the spuds with a knife so there is more potato on the skins and keep the skins for the next day to roast and have potato skins with cripsy bacon and cheese mmm

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  16. If I make to much I tend to either put it in a container and pop it in the fridge or freezer for next day if possible x

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  18. We are raw vegans, we never waste food, do not over buy and be tempted by supermarket offers that you probably do not need and will not use up. If you have any of our meal left we keep it in the fridge for the next day. Eat simply and reduce waste.

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  20. If you have some dinner left in the pan, put it in a freezer bag and pop it in the freezer as a ‘ready meal’ for one.

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  22. Invest in an energy efficient freezer, freezer bags, plastic containers, labels. I always cook more than hubby and I can eat for one meal but freeze for use on a day when I haven’t got time to bake from scratch. We never throw food away 🙂

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  23. PLAN AHEAD !! I do a roast chicken on a Sunday ” use breasts for lunch , on a Monday I strip the chicken – give some nasty bits to the dog keep all good bits to put in a pasta bake or a one pot pasta dish , Boil bones for stock ” use this for soup or to use in a one pot pasta bake . Even if I have pork or beef on a sunday I use this for meals for the week , like beef stroganoff ” on Monday even veg can be used so I make a little more on sunday for soup in the week and for bubble & squeak … Always always plan a head and the veg peelings are boiled for the chickens !! so no food is wasted in my home.

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  26. Always plan out our meals for the week so that we don’t buy any extra food that will go to waste! Also we will freeze any leftover sauces/meals so that they can be used at a later date.

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  28. Don’t peel potatoes. Buy big potatoes and slice the peel off thickly. Mash on day 1, potato skins day 2 (cream cheese and bacon is my fav). No waste.

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  29. When I feel the urge to go shopping I stop myself and see if there is enough food in my fridge to make 2 evening meals with – If there is I stop myself going to the supermarkets as in the past I have been guilty of throwing far too much away .

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  30. When shopping always plan your daily meals for the rest of the week and don’t be tempted to buy extra items of food – to avoid wasting food

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  31. Never throw anything away from a Sunday dinner it can be used to make bubble and squeak. I do this every Sunday and mine love it

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  33. I always visit supermarkets in the evenings when they have reduced fresh produce and pick up fresh herbs, usually for less than 10p, i take them home, chop them up and put them in ice cube trays and top up with water and freeze, perfect for adding to recipes

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  37. Always freeze or use left overs for lunches the next day rather than throw anything out, if veg is past its best make a soup and if fruit is passed its best make various desserts or use in baking !

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  38. Anything left that can go in an omelette or be used in a cake or for a cheesecake base or topping is kept. Anything else that can be frozen is frozen and labelled or if sauce, put into ice cube trays and used when a meal for one is needed and can’t be bothered to make it!

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  42. Well the obvious things are don’t buy too much at a time and freeze all the leftovers. I always look at the fresh things that need using up first.. You can come up with some amazingly creative dishes that way!

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  45. I plan all my meals in advance, book everything and put it in tupperware boxes for freezing. It definitely helps to cut down on waste. I also but a lot of frozen fruits for smoothies, baking etc which are perfect as they last longer than fresh fruit.

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  47. I buy fresh and then freeze taking them out the day I want to use – otherwise too much stuff ends up in the bin

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  48. When I’m prepping veggies for recipes I go ahead and prep all that I have on hand and freeze what I don’t need for later use

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  50. Always give babies and toddlers little bits of food at a time. If you give them the plate/bowl they’ll mess with anything they don’t like. If they don’t like something you can save the rest for another meal or member of the family!

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  58. I use a free printable meal planner to plan meals each week and i also use a freezer inventory so i can make sure i use up food regularly from the freezer and then have room to freeze and leftovers. If i cook too much for tea it gets used as the next days lunch.

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  62. Always check the fridge and cupboards before a trip to the supermarket to avoid duplicating food you already have

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  65. I always make massive portions using up everything I have dishes such as pastas, rissoto, shepherds pies, salads. i then portion the left overs into Tupperware and I have lunches and dinners for the week! as a shift workernon a budget this is a lifesaver and a wastesaver!

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  67. I have 5 columns on my family planner, first 4 is my husband, myself and my 2 boys and the 5th is used to mark sell by dates of everything I buy, that way I always ensure I use everything

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  68. Plan your meals in advance and try not to buy extra food you don’t end up using because it is on a deal in the supermarket!

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  72. I always check my fridge and cupboards before I shop to make a note of use by dates so that I can then plan my meals through the week to minimise wastage

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  74. Cook a large pan of vegetables, then divide into containers and freeze. Use the pots as a base for casseroles, crries, pasta meals etc.

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  76. If making chilli and there is even just a little bit left over, freeze it and it can be used to put on a baked potato another day!

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  77. With any veggie left overs such as ends of peppers, onion skins, potato and carrot skin etc. Put it all in a freezer bag and it can be used to make veggie stock when needed! No need to waste anything!

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  78. I plan my meals but say if I get a lot of potatoes I will make sure they do 2-3 meals rather than just being used for one of them

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  84. I freeze leftover wine in icecube trays and use the wine to finish gravy, sauces and soups……just like in any good three star michelin restaurant……haha!

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  85. Mine are all savoury leftover ideas we do, if it’s a Monday lunch time and then we make a vegetable soup with any left over Sunday roast veg or if it’s time to sort the fridge and cupboard out before the next shop, we make a stew to use up veg and odd tins left.

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  87. My favourite tip is putting cling film on the ends of bananas that have been seperated from the bunch. It makes them keep much longer and stops them browning…although after reading and watching your piece on beach clean up I’m not sure it’s clever to use so much plastic?

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  88. Buy food as you need it. Also saves money – i used to do a weekly shop but now only go once every 2 weeks or so to buy basics.

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  90. I make vegetable stock from all my veggie peelings This can be stored in the fridge or frozen in ice cube trays and then bagged – I have 2 vegetarian daughters so I can cook from scratch tasty meals for them using fresh stock

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  91. we eat everything we can- certainly no food ever gets thrown away. it gets made into soups , stocks, sauces , all leftover cooked food or raw vegetable scraps . and we eat dishes the next day either cold in lunch boxes or heated up for tea.

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  92. My tip for meat ..I uUse two tablespoons of the green papaya meat tenderizer paste for every pound of meat.

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  95. We always plan a weekly menu, even down to the number of slices of bread we need, keeping the rest in the freezer! We always allow one day a week (usually Monday) as a “get what there is” day, so anything that is leftover (from the Sunday lunch) gets eaten. If there isn’t anything left, we open a tin and/or have a pasta meal!
    It’s an extremely rare occasion that we have to throw food away!

    Reply

  96. Whenever we have leftover roast chicken, I cut it up into pieces and freeze it. Perfect to make chicken pot pie with at a later date.

    Thanks for a fantastic giveaway 🙂

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  98. I freeze anything and everything I can! Especially bread products so easy to pop frozen crumpets etc straight in the toaster!

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  99. If you have any leftover potatoes and/or veg, don’t throw it out. Once cool, cover and store in the fridge until the next day, when you can put it all together with some seasoning and make tasty “bubble and squeak”, or something similar depending on the ingredients.

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  106. We try to make only what we know we’ll eat, if there are any leftovers, they are usually eaten the next day. Meats go for packed lunches, potatoes and veg are made into bubble and squeak

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  107. Freeze, freeze, freeze! I put most fresh things I buy straight into the freezer until I’m ready to use them, and any leftovers straight back in there!

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  110. Always use leftovers – fry ups are good to use,use stale bread for pizzas and put leftovers away in tupperware to take to work for lunch

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  114. Great round up – very inspiring – though I don’t qualify for the giveaway – I can tell you a story of avoiding food waste – my neighbour came over with a bag of vegies she had bought and would not use – I had a fridge of vegies so I put it in my freezer and when tired the other day I made a great meal of rice, pesto, chickpeas and the vegies! Was so glad I hadn’t refused the vegies!
    Johanna @ Green Gourmet Giraffe recently posted…Chickpea tofu and pea curryMy Profile

    Reply

  115. Only buy what you need. Meal plan for the week and if you need just one carrot, only weigh and purchase one carrot rather than buy a bag. This saves money and wastage 🙂

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  116. I think always planning ahead. Since I’ve started planning out my weekly meals, my food wastage has gone down significantly!

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  119. make your freezer your friend, I cook from scratch and often have food left over so freeze whats left and have it in a week or two for dinner or for lunch

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  120. Rarely have anythong left as i batch bake with seasonal veg which i grow in the garden -soups stews crumbles and pasta bakes in the winter -salads quiches and fish pies to name a few
    Organisation!-been doing it years

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  124. I really try not to waste anything, if i have leftovers, i either make a soup or a stew, failing that i do freeze for another day, this day and age, can’t afford to waste too much

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  125. I don’t have any food wastage as I stick to a shopping list and meal planner, I hate any food waste so always use up everything ( also having 2 doggies helps !)

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  130. ANY VEG THAT IS NEAR ( OR JUST PAST ) ITS SELL BY DATE CAN BE TURNED INTO SOUP. FREELEFTOVERS, EVEN JUST A SMALL PORTION WILL BE ENOUGH FOR A LUNCH

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  134. After a roast dinner, we always mash up all the leftover veg and potatoes and have bubble and squeak the next day – it’s delicious

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  136. I plan a weeks meals in advance, and only buy what we need for the week. I also try to use frozen fruit and vegetables as much as I can. They are just as nutritious as fresh fruit and veg, but they never go bad before we have the chance to eat them.

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  139. We make bubble and squeak or a casserole with the spare leftovers. It saves money, makes another meal and uses up any left over food.

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  140. Don’t be tempted by the myriad of BOGOF offers in supermarkets into buying things that you don’t actually want or need.

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  143. Meal plans mean we dont have much waste! but if we have left over from roasts we either make a pie the next day or I love bubble and squeak!

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  146. Learn how to freeze different types of foods. It’s sometimes impossible to use every last bit up but some of my attempts at freezing were a disaster, especially fresh veg. I also bought a set of wipe clean labels and a erasable market for my freezer containers so I could write the date of freezing on everything so nothing hung around too long.

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  148. Check through your cupboards/fridge/freezer before you do a shop to see exactly what you will need so you don’t buy too much & have to throw it away. Also split packets of fresh food & freeze them so you don’t have to use it all at once & throw the leftovers away.

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  151. I meal prep and keep a list of what we already have. If there are any left overs they are usually eaten for lunch the next day, mash is saved for pie toppings and some times if there are a few veggies or fat trimmings the dog will get lucky!

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  160. Freeze everything you can! I always freeze in meal sized portions so I don’t have to defrost everything in one go.

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  162. I always check the cupboards/fridge/freezer before I do the weekly shop to see what ingredients we have in, so that I don’t buy any more than we need 🙂

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  163. we plan meals and any left overs get tubed up and frozen for days when we cant be bothered cooking we have a home cooked meal still

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  166. I plan my meals for a week ahead and only buy what I need as I was throwing away stuff. It alo means I can use leftovers from one meal for the next meal

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  169. I do meal plans for the week ahead. I also freeze what can be frozen for another day. I like to have food in the freezer to also minimise impulse takeaway purchases.

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  170. Save every left over, no matter how small and put in freezer. When you have enough mash together and fry into patties

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  174. I found that when I did a week’s shopping things would would inevitably go to waste and get thrown away so now I but what I need on a daily basis (apart from frozen things) – this is easy for me as the town centre is just 5 minutes away.

    Reply

  175. Check your fridge and food cupbard regulary and make a meal plan that will use up any leftovers or food that needs consumed soon. When you have completed your meal plan for the week, make a shopping list of just what you need and stick to it. I started this at the beginning of last year and I have saved at least £50 off my weekly shopping bill as I now rarely throw out any food and only buy what I need.

    Reply

  177. I like to buy lots of those Tupperware boxes and any leftovers get put in there and frozen for an extra meal. It helps to put less food on the plate as well!

    Reply

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In this easy recipe, lemon zest, lemon extract and lavender flowers are combined to make a delicious, fluffy, moist, perfectly baked doughnut with a lavender icing sugar glaze. #doughnuts #bakeddoughnuts #lavender #lemondoughnut #lemondonut #bakeddonut
Scottish stovies are the ultimate in Scottish comfort food. Made with the leftovers from Sunday night's roast dinner, it's a super easy Monday meal to make. Serve with oatcakes and sliced beetroot for a true taste of Scotland.  #Scottishfood #lamb #stovies
Date and oat muffins are super easy to make, and they taste absolutely fantastic! If you're a fan of sticky toffee pudding or date squares you'll love these breakfast muffins made with rolled oats, buttermilk and chopped dates. #breakfast #muffins #oatmuffins
This lazy chicken tray bake takes five minutes to prep and only has five ingredients! It's a complete meal in one tray bake, and there's only one pan to wash up afterwards! #chickentraybake #sheetpanchicken #chicken
This delicious and warming spicy carrot soup contains seven different store-cupboard spices, as well as fresh ginger and garlic. It freezes and reheats well too, so you can batch cook it if you've got a glut of carrots. #carrotsoup #soup #elizabethskitchendiary
Peanut butter cookies are a classic family favourite. This dairy free version is super easy to make! #peanutbuttercookies #cookierecipe #elizabethskitchendiary

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