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7 Home Food Waste Solutions

Food Waste Solutions Image

Supermarkets take a lot of flak for food waste in the UK, but the truth is a lot of food waste comes from individual households, too. A third of all food produced for human consumption is thrown away each year, so it’s important that we all do our bit to reduce the amount of food we get rid of. There are lots of ways to go about this, from growing your own fruit and veg to making jams and preserves to make your food go further. Find out how easy it can be to reduce your food waste using these 7 food waste solutions.

How To Reduce Food Waste At Home

Meal Planning

If you make a meal plan and stick to it, your fridge should be more or less empty by the end of the week. It takes a little time to create a plan, but it makes shopping for food cheaper, easier – and you know you’re buying things that will definitely get eaten. Make sure to prepare for lunches too, and consider what you’ll feel like making depending on what’s happening during the day. (It’s definitely OK to include a chippy tea in your meal plan.)

Storing Leftovers

When there’s food you need to use up in the fridge, it can be difficult to know what to do with it. A simple trick is to incorporate whatever’s left into your dinner plans, whether that’s making a salad to go with it, or adding extra veg to your spag bol. Instead of doubling up your portions, leave some leftovers for lunch the next day – it minimises waste, and saves you spending more on lunch.

Preserving

We all know what to do when life gives you lemons, but the same principle applies to all kinds of fruit! Whether you have leftover strawberries from a summer birthday cake or rhubarb from an autumnal crumble, it’s easy to make jams and preserves to make your fruit go a little further. Find fantastic seasonal jam recipes here! If you already have a cracking jam recipe, you can find preserve jars for your homemade jams online here.

Juices & Smoothies

If you’re not much of a jam fan, you can also blend up your uneaten fruit & veg into homemade smoothies. Not only is this a great way to reduce your household food waste – it’s also sure to get the kids eating a healthy breakfast. Try blitzing nuts, honey, dried fruit and cereals into your smoothie for added texture and nutrition.

Freezing

As well as your standard freezer fare, lots of fresh foods can be frozen to prolong their shelf-life. You can freeze milk, chopped herbs, berries, raw eggs, pasta sauces and more. Check out this guide to freezing foods for more food waste solutions.

Grow Your Own

Go from zero waste to self-sufficient by growing and eating your own food! You don’t need a huge garden or an allotment – potted fresh herbs are a great way to start, and all you need is a sunny windowsill. Try growing pepper and chilli plants with the seeds from bought peppers. It’s a great way to grow delicious organic fruit and veg, save money, and reduce your food waste.

Composting

Composting is another great food waste solution. If your food is way past it’s best, it can still be mulched into compost. Whether you have your own compost heap in the garden, or a special bin for food waste, it’s better to dispose of food in a composter than send it to landfill. Compost helps other plants grow, and mulched fruit and veg can add extra nutrients, so it’s a way of ensuring your uneaten food doesn’t go to waste.

What are the best food waste solutions you use in your household? Share in the comments!

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March Recipes Using Seasonal Produce

march recipes

March marks the start of spring, which brings a whole host of fabulous seasonal produce for us to enjoy! Gone are the heavy, starchy root vegetables that got us through winter; now is the time for lighter fruit and vegetable based March recipes, to help you get your body ready for summer. There are many tasty fruit, vegetables and meats that are at their best and most flavourful during the month of March, including: bramley apples, brussels sprouts, cauliflower, celeriac, chicory, cod, grapefruit, jerusalem artichokes, leek, lemons, mussels, oysters, parsnips, rhubarb, lamb and sweet potato. Why not try your hand at one of our March recipes to make the most of this Great British produce?

Seasonal March Recipes

Impress your friend and family this month with one of our seasonal March recipes! We’ve got mouthwatering desserts and delectable savoury dishes that will put a big grin on anybody’s face.

Rhubarb & Custard Crumble Tart

Sure a rhubarb tart is delicious, but not as delicious as a rhubarb and custard tart! Add a crumbly topping and you’ll be in culinary heaven. If you love the rhubarb and custard boiled sweets, then you’ll absolutely love this tangy tart.

Ingredients: eggs, caster sugar, orange zest, cornflour, double cream, vanilla pods, rhubarb, butter, plain flour, custard powder and light muscovado sugar.

Find the full recipe at Delicious.

Lemon-Herb Roast Leg Of Lamb

Roast lamb is a true joy, but this recipe adds an extra burst of flavour to your meal with the addition of zingy lemon. Make sure to rest the lamb before carving in order to let the flavour sink even more into the meat!

Ingredients: garlic cloves, fresh parsley, fresh thyme, olive oil, anchovy fillet, lemon, salt and leg of lamb.

Find the full recipe at Chatelaine.

Greek Style Baked Cod With Lemon & Garlic

This Mediterranean fish dish is the perfect choice for a light evening meal or as a filling lunch. As with many Mediterranean dishes, simplicity is the key. This recipe only consists of a few defining ingredients, but together it makes a tasty, wholesome meal.

Ingredients: cod fillets, garlic cloves, fresh parsley, fresh lemon juice, extra virgin olive oil, butter, plain flour, ground coriander, paprika, ground cumin, salt and black pepper.

Find the full recipe at The Mediterranean Dish.

Bramley Apple, Ginger & Caramel Pies

Apple and ginger are a match made in heaven, especially bramley apples, which are slightly more tangy and acidic than other apples. The caramel sauce gives a much needed sweetness to these tasty pies that’ll keep you coming back for more!

Ingredients: butter, bramley apples, ground ginger, flour, shortcrust pastry, caramel sauce, eggs and granulated sugar.

Find the full recipe at Love Food.

Cauliflower Tempura

Tempura is a popular way of cooking chunks of meat and vegetables, by deep-frying them in a light batter and served with a dip of your choice. It is an Asian snack food which you often see as a starter on the menu’s of Thai and Japanese restaurants in this country. We suggest serving these cauliflower tempura with a sweet chilli sauce or aioli.

Ingredients: cauliflower florets, plain flour, eggs, vegetable and extra vegetable oil for frying.

Find the full recipe at BBC Good Food.

Oysters Rockefeller

Oysters Rockefeller is a famous dish created in a restaurant in New Orleans way back in 1899, but the original ingredients are still a secret to this day! The appetiser was named after the richest man in the country at the time, John D. Rockefeller, and features some rich, deep flavours. This recipe is packed full of butter, garlic and cheese to accentuate the saltiness of the oysters.

Ingredients: fresh oysters, salted butter, shallot, garlic cloves, pernod liqueur, heavy cream, spinach, salt, pepper and pecorino romano cheese.

Find the full recipe at The Gourmet Gourmand.

Jerusalem Artichoke ‘Jacket Potatoes’

Jerusalem artichokes are a vegetable that we don’t see too often on the shelves of our supermarkets, or one that we even are on the lookout for. However, it is an interesting vegetable that, when cooked correctly, is absolutely delicious! This unusual recipe turns this root vegetable into a hearty meal, similar to a filled jacket potato.

Ingredients: jerusalem artichokes, garlic bulb, rosemary leaves, rapeseed oil, ground mace, butter and lemon juice.

Find the full recipe at BBC Good Food.

Lemon Chicken With Charred Leeks & Fennel

Finally we have a light chicken dish, which clocks in at just 300 calories per serving. But for what it lacks in calorific value, it more than makes up for in flavour!

Ingredients: olive oil, tarragon, lemon juice, chicken breast, baby leeks, green beans, fennel and flat-leaf parsley.

Find the full recipe at Olive Magazine.

Like our March recipes? We’ve got plenty of plastic food tubs that are freezer safe for you to store your tasty leftovers! If you like this post, then we think that you’d also like our guide on how to sterilise glass bottles.