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.
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.
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.
Miso and Maple Pumpkin Pie Ice Cream
Pumpkin pie ice cream has never tasted so good and so umami. The subtle flavour of miso is balanced by the sweetness of the maple syrup and thanks to the smooth, creaminess of the tofu, you’d never know that it’s dairy free.
Porridge Fritters
Don’t chuck the remains of your porridge pot; cook them up into fritters! Serve with eggs for brunch, or as an alternative to your mash or jacket potato.
Norwegian Waffles (Vafler)
Waffles are an essential Norwegian tradition. Not a week goes by in a Norwegian home without a waffle being eaten. Unlike the Belgium waffles, Norwegian waffles are large, soft and fluffy and fit perfectly folded in your hand.
Banana Super Smoothie
Never bin bananas when they get too brown. Why would you when you can peel them, chop and store in freezer bags for smoothies? Works brilliantly with leftover berries and fruit too.
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.
