FoodSavvy Recipes
Search using the categories below or try these simple waste-busting recipes first.
Tomato Panzanella
Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.
Purple Coleslaw
Liven up leftover cabbage and carrots with a delicious zingy plant based coleslaw dressing.
Red Pepper Hummus
This is a flexible recipe, where you can use wrinkly roasted peppers or even some lacklustre parsley to add a burst of colour and flavour to your hummus.
Warm New Potato, Purple Sprouting Broccoli and Miso Salad with Pickled Shallots
A ridiculously tasty salad, where the sweetness of new season potatoes plays against the saltiness of miso, the acidity of pickled shallots and the crispness of roasted purple sprouting.
Locally produced seasonal food is tasty and healthy as nutrients and flavours have fully developed. Eating local foods in season offers an environmental bonus. The produce will have travelled less miles, it is less likely to be found in plastic packaging and will have needed fewer pesticides and inorganic fertilisers to grow.
Chickpea “No Tuna” Sweetcorn Salad
Looking for a swap for the usual tuna sweetcorn? Try this 5 minute lunch filling, perfect for sandwiches, wraps, or a side salad!
Fattoush Salad
This dairy free Middle Eastern bread salad is full of colour, freshness and a little crunch. Unlikely to make you fat, no matter what the name might suggest.
Roasted Tofu, Crispy Kale, Red Onion, Clementine and Walnut
The crispness of the kale, combines perfectly with the texture of the tofu and the creaminess of the dressing, this is a perfect combination for the end of summer. Add some clementines into the mix later in the year for sweetness and make the most of what is in season earlier in the year.
Leftover Lasagne
This delicious veggie lasagne is not only a great way of using up whatever veg is left over in the fridge, but also using milk which is currently one of the most wasted foods in the UK.
Brussel Sprout Sauerkraut
This recipe combines festive season favourites and can also be made using the abundance of festive leftover. The addition of lemon gives it a nice lift and a zing.
Cauliflower Sweet Piccalilli
A delicious recipe for pickling vegetables in vinegar to preserve them. Perfect to give as a gift or for saving veg until you fancy eating something extra tasty. Most piccalilli recipes we’ve seen are missing a treat by not using the leaves and stem of the cauliflower. If you don’t have a certain vegetable think about the flavour and texture of it and then add in something you do have.
Crusted Pumpkin Wedges
With this simple yet delicious recipe, you can use all kinds of pumpkin to make these yummy wedges.
Potato Ishtoo
This creamy Potato Ishtoo is a great way to use up any fresh coconut milk you may have left over to make a comforting dish.
Roast squash, sage and hazelnut pasta sauce
This dish is inspired by the flavours of the colder months in the year. Using few ingredients this is asuper easy meal to put together.
Have a recipe you’d like to share?
Do you have a great recipe for using up leftovers or often wasted food items. We want to hear from you. Fill in our simple recipe form and people across Norfolk and Suffolk could be using your idea to turn potential waste to taste.
