
FoodSavvy Recipes
Search using the categories below or try these simple waste-busting recipes first.
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.
Rustic Passata with Leftover Basil Stalks
Basil and other herb stalks often end up being wasted after we’ve used the leaves. There is lots of flavour in the stalks, so it would be a shame not to use them. Use this passata on pizzas or as a pasta sauce.
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.
Pea and Mint Soup
Simplicity and flavour marry up in this soup. Peas and garden mint are a match made in heaven. With just a few ingredients this dish is a great option for when it is tricky to get to the shops.
Vegan Banana Pancakes
Bananas are one of the most commonly wasted foods in the UK, which is a shame considering they make a great binder for vegan baking. These vegan banana pancakes are great for using up brown bananas, and will give you a tasty start to your day.
Pumpkin and Coconut Cake
If you're carving a jack-o'-lantern this Halloween, save the flesh and use it to make this delicious pumpkin and coconut cake.
Pumpkin Gnocchi and Crispy Sage
Making your own gnocchi is easier than you think, try out this easy recipe for a simple, healthy dinner.
Thai Pumpkin Curry
A delicious and fragrant vegan Thai curry, best served with heaps of jasmine rice. This recipe is part of the #PumpkinRescue.
Zero Waste Vegetable Stock
This aromatic vegetable stock is a great way to use up vegetable peelings, skins, tops, bottoms and all the other bits that otherwise wouldn't end up in your final dish.
Cauliflower No-cheese
A spicy version of a classic, minus the cheese. Chick pea flour (gram flour or besan) is a great store cupboard item. You can use it to make batter for onion bhajis or sweeten it to stuff into breads. It is commonly cooked with yoghurt to make spicy creamy dishes but it also works for a vegan version.
Pumpkin and banana curry
Never waste a spotted banana, not when you can add some spice and heat and make the most amazing curry.
Banana and Chocolate Brownies
The good news is that these banana and chocolate brownies are seriously moreish. The better news is they are dead easy to make. The even better news is that the squidgier your bananas are - the better, so this is also a great food waste buster.
No Bake Banana Pudding
This no-bake pudding is ready in just a few minutes - perfect for when you have a sudden dessert craving. It's also a gluten, dairy and refined sugar free way to satisfy your sweet tooth.
Chimichurri
Chimichurri is an uncooked sauce used both in cooking and as a table condiment for grilled vegetables or meat. It originated in Argentina, and comes in a green and a red version. This is the green version, which offers a tasty way to use up leftover herbs.
Chilli Jam
Chilli jam is great as a Christmas gift and tastes delicious with many things, like cheese and cooked meats.
Pangrattato (Garlic and Rosemary Breadcrumbs)
Crispy, crunchy breadcrumbs flavoured with rosemary and garlic. A delicious way to use up leftover bread and perfect to sprinkle over your finished pasta dish. Some call it poor man's Parmesan', as it’s a thrifty alternative, but it doesn’t taste second best.
Sourdough Bread
Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.
Mint Sauce
Many recipes only call for a few mint leaves as it is a strong tasting herb, so you might have some leftover. Mint also grows so freely that once you know how to make mint sauce you will never need to buy it again.
Pumpkin Kimchi
This autumnal veg kimchi uses pumpkin leftovers, but also another seasonal favourite, pears. The lesser loved turnip also gets a Korean-inspired make over. And the addition of the chipotle chilli flakes adds additional smokiness that pairs well with the other flavours. Serve alongside any dish or eat it by the spoonful.
Eggless Mushroom and Greens Frittatas
These frittatas are made from the very versatile pulse, the chickpea. Chickpea flour is essentially dried, ground chickpeas—fancy that?
Use up whatever veg you have in your fridge and serve with a pesto or tomato-based dip. They can be made in advance and will keep in the fridge for about 5 days and they also freeze well.

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.
