2023 Competition Winners

You can see some examples of last year's winners here, and all entries on our Instagram page. Bear in mind that the 2023 categories were different to 2024.

@lovestudentleftovers on Instagram: "SWEET ENTRY! Name: Szonja Szigeti University: University of Surrey Rizskoch (Hungarian rice pudding) with apricot jam Ingredients: Leftover rice (I used approx. 125g) 400 ml milk (I used almond milk) 8 g vanilla sugar 3 eggs 1 pinch of salt 65 g sugar (I used brown sugar) ½ lemon zest 1 teaspoon cinnamon +Any Jam for topping (I used apricot) How to cook: Cook leftover rice with milk and vanilla sugar Separate the eggs and beat the egg whites with a pinch of salt until stiff. Beat the yolks with the sugar and the lemon zest. Stir in rice pudding to the yolks. Fold in the egg-white foam with a spatula. Pour into a baking tray lined with baking paper. Bake at 180 degrees for 40 minutes. Enjoy it with jam and/or powdered sugar😊 #lovestudentleftoversweet #lovestudentleftovers #loveleftovers #stopfoodwaste #lovefoodhatewaste"9 Likes, 0 Comments - @lovestudentleftovers on Instagram: "SWEET ENTRY! Name: Szonja Szigeti University: University of Surrey Rizskoch (Hungarian rice pudding) with apricot jam Ingredients: Leftover rice (I used approx. 125g) 400 ml milk (I used almond milk) 8 g vanilla sugar 3 eggs 1 pinch of salt 65 g sugar (I used brown sugar) ½ lemon zest 1 teaspoon cinnamon +Any Jam for topping (I used apricot) How to cook: Cook leftover rice with milk and vanilla sugar Separate the eggs and beat the egg whites with a pinch of salt until stiff. Beat the yolks with the sugar and the lemon zest. Stir in rice pudding to the yolks. Fold in the egg-white foam with a spatula. Pour into a baking tray lined with baking paper. Bake at 180 degrees for 40 minutes. Enjoy it with jam and/or powdered sugar😊 #lovestudentleftoversweet #lovestudentleftovers #loveleftovers #stopfoodwaste #lovefoodhatewaste"

@lovestudentleftovers on Instagram: "Name: David Sanchez University: Oxford Brookes University Enjoy this full Peruvian meal made from the most common wasted food☺️👨🏻‍🍳 Ingredients: Main dish: Peruvian Fried Rice * Leftover rice * 2 sausages * 2 eggs * Minced chicken breasts * Spring onions * Piece of ginger * Dark soy sauce * Chinese spices * Oil * Salt * Pepper Drink: Pineapple Peel Water * Pineapple peel (commonly wasted) * Water * 1 Cinnamon stick * Pineapple (optional) * Sugar (optional) Dessert: Peruvian “Budin” * 3 Leftover breads * 3 eggs * 500ml milk (2 cups) * Ground cinnamon * Vanilla extract * Raisins * Grated orange peel * 1 cup of sugar ***For the caramel: * 1 cup of sugar * Water *Lemon Microwave: 9min in mid power + 11min in high power"5 Likes, 0 Comments - @lovestudentleftovers on Instagram: "Name: David Sanchez University: Oxford Brookes University Enjoy this full Peruvian meal made from the most common wasted food☺️👨🏻‍🍳 Ingredients: Main dish: Peruvian Fried Rice * Leftover rice * 2 sausages * 2 eggs * Minced chicken breasts * Spring onions * Piece of ginger * Dark soy sauce * Chinese spices * Oil * Salt * Pepper Drink: Pineapple Peel Water * Pineapple peel (commonly wasted) * Water * 1 Cinnamon stick * Pineapple (optional) * Sugar (optional) Dessert: Peruvian “Budin” * 3 Leftover breads * 3 eggs * 500ml milk (2 cups) * Ground cinnamon * Vanilla extract * Raisins * Grated orange peel * 1 cup of sugar ***For the caramel: * 1 cup of sugar * Water *Lemon Microwave: 9min in mid power + 11min in high power"

@lovestudentleftovers on Instagram: "VEGAN ENTRY! Name: Janus Ngan University: Middlesex University Fresh Coconut Bubbles Pudding Desserts: This coconut bubbles puddings were made with leftover coconut flesh lining the inside of a coconut, leftover tapioca pearls from the bubble tea and ripe fruits from the freezer! The addition of tapioca pearls gives this dessert excellent crunch while balancing out the fresh coconut pudding. This portable pudding is the ideal way to round off the dinner, Enjoy!!! Ingredients: 3g Vegetarian Gelling Powder 115g Water (with vege-gel powder) 2 Tablespoons Rock Sugar 148g Water (with rock sugar) 2 Tablespoons Shredded Coconut Flesh (adjusted to your own preferences) Ripe Raspberries for topping Ripe Blueberries for topping Ripe Strawberries for topping 2 Almond Biscuits How to cook: Take off the coconut flesh from the coconut and set aside. Add the vege-gel powder in a bowl of water, then stir a little to disperse the granules. To make the coconut favour pudding, add rock sugar into a bowl of water and bring to a simmer over a medium heat. Once it heated up, swirl in the coconut flesh for 6-8 mins and cook until lightly white. When the sugar has completely dissolved, pour the vege-gel powder water into the coconut water until dissolved. Remove from the heat and cool for 5 mins. Meanwhile, add the tapioca pearls into the dessert pots. Spoon the coconut water mixture into the dessert pots. Leave to cool until just lukewarm, then set in the fridge for 2-3 hours to allow the pudding to set until completely firm. To serve, top each with a piece of almond biscuit and sprinkle with raspberries, blueberries and strawberries."13 Likes, 0 Comments - @lovestudentleftovers on Instagram: "VEGAN ENTRY! Name: Janus Ngan University: Middlesex University Fresh Coconut Bubbles Pudding Desserts: This coconut bubbles puddings were made with leftover coconut flesh lining the inside of a coconut, leftover tapioca pearls from the bubble tea and ripe fruits from the freezer! The addition of tapioca pearls gives this dessert excellent crunch while balancing out the fresh coconut pudding. This portable pudding is the ideal way to round off the dinner, Enjoy!!! Ingredients: 3g Vegetarian Gelling Powder 115g Water (with vege-gel powder) 2 Tablespoons Rock Sugar 148g Water (with rock sugar) 2 Tablespoons Shredded Coconut Flesh (adjusted to your own preferences) Ripe Raspberries for topping Ripe Blueberries for topping Ripe Strawberries for topping 2 Almond Biscuits How to cook: Take off the coconut flesh from the coconut and set aside. Add the vege-gel powder in a bowl of water, then stir a little to disperse the granules. To make the coconut favour pudding, add rock sugar into a bowl of water and bring to a simmer over a medium heat. Once it heated up, swirl in the coconut flesh for 6-8 mins and cook until lightly white. When the sugar has completely dissolved, pour the vege-gel powder water into the coconut water until dissolved. Remove from the heat and cool for 5 mins. Meanwhile, add the tapioca pearls into the dessert pots. Spoon the coconut water mixture into the dessert pots. Leave to cool until just lukewarm, then set in the fridge for 2-3 hours to allow the pudding to set until completely firm. To serve, top each with a piece of almond biscuit and sprinkle with raspberries, blueberries and strawberries."