FoodSavvy Recipes
Search using the categories below or try these simple waste-busting recipes first.
Lettuce Soup
Lettuce isn’t just for salads. If your lettuce is a bit limp why not use it to make this light and tasty soup. You can freeze it too, providing you with a delicious meal for another day.
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.
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!
Three Bean Mexican Chilli
This spicy and comforting chilli is packed with plant-powered goodness, making it suitable for vegans. Throw in any weary or wilted veggies or beans you have to hand for a quick improvised dinner.
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.
Leftover Sunday Lunch Pie
Monday night is now pie night, it’s official. This is the perfect dinner to use up delicious leftovers from Sunday lunch.
Hungarian Mushroom Soup
This recipe is a great way to use up spare milk and of course includes delicious mushrooms.
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.
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.
