Embedded Files
The first 10 entries submitted to the competition, are profiled here. Thank you for early participation. Take a look at their entry on Instagram and boost their likes!
Category 3 - Throw It all in Cooking: Jackfruit and tofu curry - (Amy Slevin, Ulster University)
Tinned tomatoes (reduced yellow label)
Tinned coconut milk
Ginger
Vegetable stock
Spices from my flat mate Rice
Chickpeas (59p lidl deal)
Tofu
Spinach
Olive oil
Salt and sugar
Olive oil first , then slices let fry off, add ginger , let cook , Add jackfruit and tofu let cook for 5 min to get the spices marinated , Add tinned tomatoes , coconut milk , veggie stock and chickpeas and let simmer for 30 mins Add sugar and salt to taste add spinach last because it wilts quickly . Take off stove and make ur rice can use left over veggie stock as waster in rice form more flavourful rice
Category 3 - Throw it All in Cooking: Slow Cooker Sausage and Bean Cobbler - (anon, Nottingham Trent University)
CPD Recipe Task - Trhow-it-all-in cooking - Lucy Burns.pdf"This recipe allows a lot of adaptation and substitution of ingredients, allowing you to use whatever you have in your cupboards, fridge or freezer. Also, the ingredients given as examples were strategically chosen to be most likely to be staple ingredients that most people have within their house, many of these being tinned, ensuring the food doesn't go bad and result in waste".
Category 3 - Throw it All in Cooking: Simple Quesadillas - (Maalika Rajalingam, Nottingham Trent University)
video-output-0D38FA6A-595A-4B37-83CE-8B3D11D6E771 - 19BCA022 Maalika R.mov1. In a pan over medium heat add 1 tsp of butter and olive oil. Once hot, add in your mushrooms and sauté on high heat. 2. Add the garlic once the mushroom sweats completely. Add in rest of veggies of your choice and cook for 5 minutes over high heat. Sauté until the veggies is cooked through and remove off heat. 3. Place your mixture in a bowl and put it aside. Take one tortilla wrap and cut it into two equal halves. Add your mixture in one half and add cheese. 4. Heat a pan on medium heat and add 1 tsp of butter and place the stuffed tortilla inside. Cook on one side until golden brown and then flip. Once golden brown on both sides, cut and serve.
"One key way quesadillas reduce food waste is by utilising leftover ingredients. They're incredibly versatile, allowing you to incorporate various vegetables, meats, cheeses, and even grains or beans that might otherwise go to waste. This makes them a great option for using up odds and ends from the fridge, helping to minimise food waste and maximise flavour in a delicious meal".
Tortilla wrap
Onions
Mushrooms
Cheese (Optional)
Broccoli
Tomato
Salt
Pepper
Butter
Sunflower oil/ Olive oil
Chilli powder (optional)
Category 1 Whole (entire fruit and vegetables) & commonly wasted foods: Orange peel infused black tea (Christina Jimenez Brenez, Oxford Brookes University)
black tea and orange - Cristina Jiménez Brenes.mp4"Reutilising fruit peels, a common wasted part among most households, bringing a new aroma and taste to your usual beverages"
- cut orange (eat the flesh)
- wash peels
- bring water to boil
- add peels for 5 minutes
- add 1-2 black tea bags depending on how strong you like it
- add your sweetener of choice (in my case was maple syrup)
- enjoy hot or cold with a sprinkle of lime juice
Category 3 - Throw it All in Cooking: Leftover vegetable soup (Annabel Sydenham - University of Plymouth)
-Preheat oven to 170c.
-Chop the vegetables into even sized pieces so they cook at the same time. Some veg such as squash and sweet potatoes are very hard, so be careful when cutting them, it helps if you have a sharp knife. I recommend placing a wet paper towel or cloth under your chopping board so it doesn't slide around.
-Peel the garlic, peel and chop the onion.
-Spread the veg over baking trays, try to spread it out so it will cook quicker. To season use roughly 2 tbsp of oil per tray, 1/2 tsp of salt and 1 tsp of any other seasonings.
-Place in the oven.
-After 30 mins stir and place back in the oven for around 15 mins.
-Add any stock at this point, or just hot water. You can adjust the amounts of coconut milk and water depending on how thick and creamy you want it to be.
-Blend using a stick/immersion blender, food processer or smoothie maker.
-At this point you can tuck into the soup while it's still warm, you can make it a more hearty meal with bread/toast. Wait for the res to cool then you can portion it up into bags/containers and put it in the fridge (up to 2 days) or in the freezer (up to 6 months).
"It helps to use up any leftover produce, almost any vegetables work, as long as it is well seasoned it will always taste nice. It can be batch cooked and stored for later in the fridge/freezer".
Category 1: Whole (entire fruit and vegetables and commonly wasted foods)
Favourite soup made with homemade veggie stock (from vegetable scraps) and croutons from stale rolls from a community kitchen.
(Mairi Gardner Abertay University )
"Prevents food waste. from vegetable scraps and stale bread and increases nutrient intakes"
Save your commonly wasted veggies in a bag in the freezer (onion skins, herb stalks, carrot tops/skins etc). When it’s full, rinse it and boil it in a pot for 1 hour with some salt and extra herbs (if you have them). Drain the stock and leave to one side. Make your favourite soup as usual and use your stock instead of water!
Now you have your favourite soup but with extra nutrients and less food waste!
7 mairi gardner.MP4Category 3 - Throw it All in Cooking: Saag Aloo (Katy Eversden - Nottingham Trent University)
IMG_1132 - Katy Eversden.MOV"Using food that was lying around in the cupboard and needed using".
Chop your potatoes into small cubes (I used two medium sized potatoes).
Heat some oil into a large pan.
Chuck the chopped potatoes into a bowl with cumin, paprika and a pinch of salt (no need to measure the spices).
Mix together until evenly covered.
Add into the hot pan and mix until fragrant.
Meanwhile, finely chop 1 large onion and 2 garlic cloves.
Then add in with the potatoes.
Mix until soft.
Add a tin of chopped tomatoes and mix.
Pour 400ml of boiling water into a jug and dissolve a stock cube.
Add the stock to the pan and mix.
Add curry spice, garam masala, chilli flakes and cumin (taste as you go along and add more if needed).
Simmer for 20-30 minutes until thickened and potatoes are soft.
In the last 10 minutes cook your rice and add a large handful of spinach to the curry.
Once wilted, serve and enjoy!
Category 1 whole (entire fruit and vegetables) and commonly wasted foods: Homemade paneer/cottage cheese (Nishat Safura Pritom - Oxford Brookes University)
"As a student, I have noticed that most of my milk bottles tend to expire quickly. Even when the milk is not spoiled, it gets thrown away just because the expiry date has passed. I have observed that students often dispose of the entire bottle of milk without checking if it is still consumable. This recipe will help us use milk that is not expired, but the label says it is".
1. Pour milk to a pot and bring it to a gentle boil on a medium flame and little bit of salt
2. If the milk is not fully expired then start adding lemon or vinegar when the milk comes to a boil. Give a good stir. Mix 1 lemon juice for 1 litter milk
3. Milk begins to curdle and solids separate from the whey and the whey will be clear not milky. If it doesn't continue to boil till you see the solids separate completely. If needed you may add more lemon juice. But if the milk is already expired then there is no need to add lemon juice.
4. When the solids separate turn off the heat. Otherwise it becomes hard and grainy.
5. Place a colander over a large bowl to collect the strained whey. Layer it with cheese cloth or soft cotton cloth. Such as new handkerchief. Pour all the curdled milk to the colander.
6. immediately pour cold water to get rid of the lemon smell. Then rinse properly.
7. Squeeze of the excess water.
8. Keep the entire pack on the colander and heavy objects over it. Allow it to set for about 3 to 4 hours.
9. Keep on the fridge to set it properly.
10. Slice into cubes and use it however you want to enjoy.
Category 3 'Throw it all in' cooking: Biryani (Moona Zahid - University of Reading)
My dish reduces waste through the idea of reusing the leftover ingredients lying in the fridge and cupboard that otherwise wouldn't have been eaten by anyone. But they were appropriately utilised in this dish and no one could tell and ate the food happily.
Leftover curry, leftover mint yogurt, leftover onions, leftover boiled potatoes, leftover mixed pickle, rice, chicken, oil, ginger garlic paste, salt, tomatoes
Fry the leftover onions. Add leftover boiled potatoes and stir for few mins. add salt, rice and water and boil till rice is done. In separate pan, fry ginger garlic paste in oil, add leftover curry and some tomatoes. Stir and add leftover mint yogurt, leftover mixed pickle and chicken. Cover and let cook till chicken is done. Now in a pan layer the boiled rice and chicken masala and cover and cook on low flame for 15 mins. Yummy biryani is ready.
Page updated
Report abuse