FoodSavvy Recipes
Search using the categories below or try these simple waste-busting recipes first.
Potato, Egg and Kale Breakfast Tray Bake
This potato, kale and egg breakfast tray bake is a fail safe breakfast recipes for when you *think* there is nothing to have for breakfast. But after a little *fridge forage* you’re ready to go on this amazing start to the day.
Turkey and sprout hash
This dish is a delicious way to use up two festive favourites – turkey and brussel sprouts! You can also add in any left over parsnips or carrots, as well as cabbage.
Halloween Pumpkin Cupcakes
Surprise your trick-or-treaters with these delicious cupcakes with pumpkins. A delicious sponge decorated with chocolate cobwebs, best served with candy spiders.
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.
Mushrooms on Toast
‘Shrooms on toast’ is making a come back! Did you know, 20 million slices of bread are wasted every year in the UK? Toast is a great way to use up bread and with a few added extra’s can make for a super tasty affordable weekend breakfast.
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.
Pearl Barley Risotto with Asparagus, Peas and Spinach
This seasonal pearl barley risotto is a great way to cook up delicious vegetables when they are at their absolute best in terms of flavour and nutrition. The freshness very nearly jumps out of the bowl.
Zesty Broccoli Pesto
Broccoli is in season in the UK throughout March, April, May. In this recipe it provides a mouth-watering alternative in pesto to herbs such as basil.
Green Bean and Spinach Risotto
Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. It provides a great way to us whatever vegetables are in season and of course leftover wine or cheese that has gone a bit hard. This is our green bean and spinach risotto.
Thai Green Vegetable Curry
This one-pot Thai curry is big on flavour but low on effort, made in only 3 steps. It's a great way to use up any leftover veggies, just throw in whatever you have hanging around for an easy weeknight dinner.
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.
Apple and ginger cake
This tasty apple and ginger cake is a great way to use up surplus apples and can be eaten both warm and cold!
Thai Red Curry Paste
This fragrant paste adds that extra aromatic kick to your Thai dishes. It keeps really well, so make a batch and then store in the freezer for future use. Using ice cube trays to portion out the paste is a great way to manage your meals.
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.
