FoodSavvy Recipes
Search using the categories below or try these simple waste-busting recipes first.
Thai Pumpkin Curry
A delicious and fragrant vegan Thai curry, best served with heaps of jasmine rice. This recipe is part of the #PumpkinRescue.
Cauliflower and Chickpea Curry
This curry is the perfect solution to a glut of cauliflowers and any other veg you have in, just cook, portion and freeze, it will keep for up to 3 months. It's also a great way to use the totally edible but often discarded cauliflower leaves.
Chinese Curry
Our Chinese curry recipe is 100% plant based and we have paired it with marinated tofu to give an amazing texture to go with the flavour. This is a great one to use up leftover veg that is looking for a home. Go on try it – ‘Chinese curry!’
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.
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.
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.
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.
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.
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.
Carrot Top Dal
Dal makes a wonderful nourishing and comforting dish and is easy to customise based on what you have and what’s in season. For example, if you’ve got some leftover spinach or kale, stir that through towards the end of cooking in addition or instead of the carrot tops.
Purple Coleslaw
Liven up leftover cabbage and carrots with a delicious zingy plant based coleslaw dressing.
Summer Pudding
Summer pudding is a British dessert made of sliced bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate.
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.
Rhubarb and Oat Crumble
The flavour of the fruit really shines through in this ultimate rhubarb and oat crumble. Locally produced seasonal food is tasty and healthy as nutrients and flavours have fully developed. Eating local foods in season offers an environmental bonus.
Ital Jerk Tofu Kebabs
Jerk is the taste of Jamaica, and its scent rides on the cooling breeze all around the island. Legend has it that the native people of the island used to smoke their food over the wood from the allspice trees that grow all over the island. The main flavour in a jerk seasoning is, therefore, allspice, but also ginger, lime, thyme, cinnamon and Scotch Bonnet chilli peppers.
Black Bean Chilli with Cucumber Raita
Black bean chilli is a cheap and easy way to feed a crowd, especially if they've got different dietary requirements. It's also a great one for batch cooking at the weekend for delicious lunches that only need reheating. This recipe includes smoked paprika because it is delicious, but don't worry if you don't have any to hand as it's not essential.
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.
Ribollita
This hearty ribollita recipe from Tuscany is a triumph of humble Italian cooking. Made of stale bread and a mixture of vegetables, it is a delicious, nourishing soup that is more than the sum of its parts. The dish gets even better with reheating, so ensure you make plenty to enjoy the next day.
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.
