FoodSavvy Recipes
Search using the categories below or try these simple waste-busting recipes first.
Summer Minestrone with Carrot Top and Basil Pesto
Minestrone is often eaten in the autumn and winter. But it is a soup for all seasons. The best chefs let their cooking be led by the produce that is at it’s best at any time of year. This approach is a win for your taste-buds, pocket and the environment.
This summer version of the famous Tuscan soup is lighter and greener than the deep orange colour that we might be used to, it also has more zing with the addition of a carrot top and basil pesto. It’s a great waste buster using leftover pasta or rice. Enjoy!
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.
Iced Carrot Cake
A fool proof carrot cake recipe that has the flexibility to use up wonky carrots and dried fruit and nuts available in your store cupboard.
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.
Feeling’ Fly Flapjacks
These flapjacks are the perfect waste busting, energy giving - sweet thing. They are flexible enough to include a range of ingredients depending on your tastes and what you have available. A delicious treat for a lunch box, long walk and picnic.
Sticky Lemon and Rosemary Polenta Cake
No flour? Or just keen to taste a fresh citrusy cake? Polenta and ground almonds make for a moist and delicate crumb, as well as making it a gluten-free cake. This lemon and rosemary cake uses the whole lemon (juice and zest) to make a zingy cake with a flavour combo that will leave you saying, ‘one more slice’.
Vegan Banana Bread
A delicious egg free banana bread recipe. This is a great way to use up those brown squidgy bananas and create a tasty treat for the family.
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.
Hungarian Mushroom Soup
This recipe is a great way to use up spare milk and of course includes delicious mushrooms.
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.
