Love Your Leftovers Cook Book

7/30/2019 Love Your Leftovers Cook Book

1/20

12 quick and easy recipes

Nottinghamshire Sustainable Cookery Book


2/20

The hundreds who attended loved the ideas given and werekeen to share their own tips or avoiding ood waste and recipesor using up letovers. Thus the idea o the Nottinghamshiresustainable cookery book was created.

With the involvement o residents, the cookery book has

extended the campaign into 2013 and the recipes will be cookedup at a range o events planned or throughout the year.

In Autumn 2012, the Love Food Hate Waste roadshowtoured Nottinghamshire with ree cookery

demonstrations and recipe cards.

How much moneyis wasted?An average householdcan spend around

on ood that never gets eaten!

Whilst or a amily with children,this amount can rise to around

How much do wewaste in the UK?The gures might surpriseyou! Research done byWrap (Waste and ResourcesAction Programme) show that

around hal o all the ood webuy in the UK ends up beingthrown away.

Whatabouttheenvir

onment?

IntheUKwethrow

away7.2millionto

nnes

ooodanddrinkr

omourhomeseac

hyear.

Muchothisendsu

pinlandfllsites.

Soisthereanyth

ingpracticalthatw

ecando

athometoenjoytheoodwebuywh

ilstdoing

ourbittocuthowm

uchwewaste?

Thankullytherei

sanditstartswith

this

cookbook.

Enjoytherecipesa

ndiyoudliketol

earnmore

aboutLoveFoodHa

teWasteandhow

Veolia

EnvironmentalServ

icesandNottingha

mshire

CountyCouncilare

spreadingthisme

ssage,join

usatoneotheevents

takingplacethisy

ear.

Seethewebsiteor

datesanddetails:

www.veolia.co.u

k/nottinghamsh

ire

per year

per year.


3/20

Residents tip

I your yoghurt is getting close toits sell by date and you wont getaround to eating it, then reezeit. Put it into ice lolly moulds,pop wooden lolly sticks intoindividual yoghurt pots, or pipeyoghurt dots onto a plate coveredin baking parchment and give therozen dots to kids as a healthyalternative to chocolate buttons.

Chicken tonightWhen doing a roast chickenor Sunday lunch, I keep theletover chicken or one or botho these, depending on the size othe chicken: chicken curry andchicken and green pesto pasta.I also the boil up the chicken bones

to make a tasty stock to which Iadd any letover veg or a deliciousand healthy vegetable soup.

Zoe Holmes, Newark

Kaths top tips

One tip is to never ever let bananasrot. I they start to go a bit toobrown, just peel them, chop themup and reeze them. My kids likeeating them rozen (plain or dippedin yogurt and put back in thereezer until set), or simply whizthe rozen bananas in the blenderor ood processor until they makethe most wonderully decadent

smooth whipped ice cream thatis at-ree and sugar-ree. Add incoconut, cocoa powder, berries orany other avour i you like.

Katherine Harlow, Newark

Queen of Easy Green Lyndsey Young:

To help keep your potatoes resher andedible or longer, store in a cool, dark place

in a breathable sack or bag and pop in an

apple. The apple will help prevent yourpotatoes rom sprouting early


4/20

Ingredients: 2 dsp baked beans 1-2 dsp chopped red pepper Pinch o red chilli akes Pinch o salt and pepper 1 tsp lime juice 1 tsp chopped coriander

BakedBean

Salsa

Directions:Heat oil in a at bottomed pan.Drop the tortilla triangles inhot oil, 8 at a time. Fry, turningchips once or twice, until theystop sizzling and turn goldenbrown, within roughly 2minutes. Remove with tongsor a slotted spoon and drainon a wire rack set overa shallow pan. Sprinkle withsalt immediately.

Blend the beans, red pepperand chilli akes to yourdesired consistency with astick blender, and stir in theremainder o the ingredients

Cookupatrue

authentictasteof

atraditional

Mexicanfavourite.

Nachos

Makes roughly 32 nachos Up to 16 oz vegetable oil 8 (6 inch) corn tortillas,

quartered Salt, to taste

ByJohnnyPutzai

Butcherandc

hef

fromSherwo

od

4


5/20

Spicy

ParsnipSoupAspicytwist

onaclassicdish.

Ingredients: 40g / 1 oz butter

1 onion, chopped

675g / 1 lb parsnips, diced

5ml / 1 tsp ground coriander

2.5ml / tsp ground cumin

2.5ml / tsp ground turmeric

1.5ml / tsp chilli powder

1.2 lites / 2 pints chicken stock

Salt and ground black pepper

150ml / pint single cream or yogurt

Directions:1. Melt butter in a large saucepan.

2. Fry the onion and parsnips gently orabout 5 minutes.

3. Stir in the spices and cook or another minute.

4. Add the stock, season to taste with salt and pepperand bring to the boil, then reduce the heat.

5. Cover with tight-tting lid and simmer or 35-45minutes, until the parsnips are tender.

6. Cool slightly, then place in a blender and pureuntil smooth.

7. Return soup to the pan, add the yogurt or creamand heat through gently over low heat.

5


6/20

Bubbleand

Squeak

This is a great leftoverrecipe that can

be made with anyvegetable leftoversfrom the Sunday lunch.

Serve with a poached,fried or scrambled egg

and crispy bacon orwith poached smoked

haddock fllets or

grilled trout.

Ingredients: 1 red onion, nely chopped

4 rashers streaky bacon, cut into

small pieces 450g letover mashed potato

300g letover mixed cookedvegetables - roast parsnips,green beans, brussel sprouts,cabbage, carrots, cauliower,broccoli or peas, chopped intosmall pieces

black pepper and salt

25ghard cheese, grated 25gbutter, melted

Plain our

Freeze aheadThese bubble and squeak cakes also reeze brilliantly so i you dont manage to eatthem all you can enjoy them another day; simply reeze them at the end o step 2.

BySuzanneTrowman-GreenFromMansfeld

6

Directions:1. Heat the oil in a rying pan and cook the

onion or 4-5 minutes until sot. Add the

bacon and cook or a urther 3-4 minutes.2. Remove the pan rom the heat and transer

into a large bowl.

3. Add the mashed potato and cooked vegetables,cheese, mix well and divide the mixture intosix portions.

4. Coat each in our on both sides.5. Put onto a greased baking tray and brush with

a little melted butter. Bake in a preheated oven(200C/400F/ mark 6) or 25 minutes or ry onboth sides until golden brown.


7/20

7

Ingredients: 1tbsp olive oil

16 oz pkg. rozenmixed vegetables

1tbsp water

1sachet or pint ostir ry sauce

2 tsp cornstarch

As much bee asyou have let

BeefandVeg

Stir-FryDirections:1. Heat olive oil in heavy skillet, add vegetables and

1 tbsp. water. Stir, cover, and cook over a medium heator 3 minutes.

2. Mix stir-ry sauce and cornstarch in a small bowl. Addto the skillet and stir to combine. Add bee and stir

again.

3. Cover and cook over a low heat or 5-8 minutes,stirring occasionally, until vegetables arecrisp-tender and bee is hot.

4. Serve with cooked rice or egg noodles.ByJam

esColvin

InWestBridg

ford

Thissimplefve

ingredient

recipeisaperf

ectchoice

whenyouha

vesomeleftove

r

roastbeefonhand.

Roughly 4 servings


8/20

This is a perfectsummery dish,ideal fordays out orfor packing inchildrens lunch boxes. Itsa greatrecipefor using up bendyveg and

for using home-grownherbs.The key ingredient, frozenpeas, are the all year round

waste-free veg, as you only use what youneed, the rest

goesbackinthe freezer. These pasties are fabforbatch-cooking

and freezing. Bydoing so youll always havea tasty treat at

hand, withoutthe fuss.

Pea,Root

pastiesandSage BytheQueenofEasyGreenLyndseyYoung

8www.queenoeasygreen.co.uk


9/20

Ingredients: 250g butter, chilled and diced 500g plain our Sea salt

1 egg, beaten 4 tbsp Iced water

1 egg, to glaze

For the lling: 2 potatoes, peeled and cut into small chunks 150g swede, peeled and cut into small chunks 150g carrot, peeled and cut into small chunks 2 tbsp rapeseed oil 300g rozen peas, thawed 16 sage leaves, roughly chopped onion, peeled and chopped 2 tbsp cream cheese

Sea salt and black pepper

Directions:1. Rub the butter into the our with a

pinch o salt using your ngertips,blend in the egg and 4 tablespoonso water to produce a rm dough.Divide the dough into 4, wrap incling lm and chill or 30 minutes.

2. For the lling; place the potato, swedeand carrot onto a baking sheet, drizzlewith rapeseed oil and season withsea salt and black pepper and roastor 8 minutes in the oven until sot.Place the vegetables including thepeas into a bowl and gently stir in thesage leaves and onion and bind themixture together with cream cheese.

3. Roll out each piece o dough ona lightly oured surace, untillarge enough to make a round oapproximately 23cm across. Take aspoonul o the vegetable mixtureand place in the centre o each round;leave a margin at the edge. Brush the

pastry around the edge with beatenegg and careully draw the edgestogether to orm a seam across thetop, pinch together to seal. Repeatwith the remaining dough.

4. Place the pasties on a bakingtray, glaze with egg and bakeor 10 minutes; reduce the oventemperature to 170C/Gas 4 andcook or a urther 30 minutes untilgolden. I cooking too quickly, turnthe oven down slightly.

9


10/20

Directions:1. I not already cooked, cook your

sausages and bacon. This recipeis ideal i you have theseingredients letover.

2. Put all the ingredients, apart romthe pasta, in a saucepan and heat.

3. When the cheese has melted, addthe pasta and keep stirring until

the cream has reduced, thickenedand coats the pasta and the pastahas warmed through.

Aclassicexampleofs

ervingup

agreattastingdishin

minutes

usingthestuffthatso

oftengoes

inthebin.

Thoselittlebitsonthe

irown

justdontseemworthkeepin

g,

butwhencombinedtogether

heypresto!

Ingredients: Enough cooked letover pasta or 1

2 or 3 cooked sausages - cut into pieces

2 rashers o cooked bacon - cutinto pieces

2 or 3 orets o broccoli (or stalks) -cooked and chopped

1 handul o cooked peas

45gblue cheese - crumbled

1 tsp dried herbs

200ml double cream or crme raiche

ByRichardFox

ProfessionalC

hef

This is a brilliant recipe orusing up all those bits andpieces letover in the ridge.

Pasta

AllSorts

10


11/20

Directions:1. In a bowl, mix together applesauce or oil, sugar, water,

egg, courgette and carrot until well combined. Add theour, linseeds, baking powder, bicarbonate o soda,cinnamon, cloves, nutmeg and salt.

2. Stir until well mixed. Add the oats, nuts and raisins andcombine. It is a very thick dough.

3. Roll tablespoons o the mixture into balls and place onthe baking sheet. The cookies dont spread very much sopress down lightly with a damp ork.

4. Bake or approximately 10-15 minutes untilthe edges begin to brown slightly.

These cookies reeze well once cooled.Also try with 100g chocolate chunks.

Carrot,Courgette,

OatmealandRaisinCookies

Ingredients:Makes 35 cookies 3 tbsp applesauce (or

vegetable or coconut oil) 125g sugar 3 tbsp water 1 egg 100g grated courgette

(approx a medium-sized courgette)

100g grated carrot(approx a carrot)

275g plain our 1 tbsp seeds (linseeds,

chia etc... optional)

1/8 tsp baking powder tsp bicarbonate o soda 1 tsp cinnamon tsp

ground cloves, tspnutmeg, tsp salt

200g porridge oats 50 g chopped nuts

(optional) 125g raisins or other dried

ruit (optional) Preheat oven to 1900C.

Line a baking sheet withbaking parchment.

Here is a very forgivingcookie recipe that makesuse of various vegetablesthat might otherwiselanguish in the bottomof the vegetable drawer.

Try it with any combination o veggies to

make up 200g when grated. I you haveseeds, dried ruit or nuts, add them. I not,leave them out. I never buy ingredientsor these cookies but just rummagethrough the ridge and cupboard tosee what needs to be used up.

ByKatherineHarlowInNewark

11


12/20

Ingredients: 1 egg, beaten 150ml (5foz) milk 100g (3oz) plain our (can be gluten ree) 100g (3oz) nely chopped ruit (pears work well) 50g (2oz) dried mixed ruit (ruit cake mix letovers) 1 tsp sugar 1 tsp mixed spice or cinnamon A dash o oil

Fruity

pancakes

Directions:1. Beat the egg into the milk, then put the our in a bowl and gradually

stir in the milk mixture until smooth, then mix in the dried and reshruit (pears can be used instead o apples - about 100g).

2. Heat a non-stick pan and add the oil, then add a tablespoonulo the mixture.

3. Cook or 2 minutes then ip over with a spatula and cook or anotherminute or two on the other side. They should be little pancakes scotch pancake size. A couple can be cooked at the same time.

4. Mix the sugar and spice together and sprinkle over the hotpancakes beore serving.

byHelenFrostinBeestonPancakes are a great wayto turn leftovers into an

exciting meal. These are lovedby children, or are ideal as a

quick brunch or teatime snack.

12


13/20

QuickIrishWheatenB

rea

d

Thisisa veryquickbreadrecipethatisexcellent forusingupallthe leftoversfrombagsof our.

Ingredients: 350g wholewheat our 100g strong white our or any

our combination (plain, sel raising,breadour etc.) and wheatgerm,bran etc. to total 450g o ours

1 tsp baking soda 1/2 tsp salt

1 tsp sugar 300ml buttermilk (or yoghurt

or milk with 1 tbsp lemon juice)

Preheat oven to 2200C/ Gas Mark 6.

Directions:1. Mix all dry ingredients together in a large

bowl. Add the buttermilk and mix togetherby hand until combined. Do not overwork.

2. Form into a ball and place onto a greasedbaking tray. Flatten out slightly and

cut a cross on the top halway throughthe dough.

3. Brush the top with milk and bake inoven or 30 minutes.

This is a orgiving recipe so is great orusing up letover ours. It can be madewith all white ours or wheat or anycombination. You could also add seeds,nuts, raisins or dried ruits.

Its best eaten on the same day,but can be rozen.

byAnnHarlow

FromNewark-on-

Trent

13


14/20

Ingredients:Makes 6 individual ramekins

For the apple compote:

1kg Bramley apples, peeled,cored and quartered

50gSot brown sugar 4 tbsp Honey

1/2 tsp cinnamon or1 cinnamon stick

For the crumble topping:

5oz porridge oats 2oz Demerara sugar 25ml veg or rapeseed oil

Spicedapple

compote

crumbleDirections:1. First make the apple compote: put

all the compote ingredients in asaucepan, set over a medium heat andcook or about ten minutes - or untilthe apples have just started to collapse.

2. Stir a couple o times to break downsome more o the apple and achieve ablend o smooth and chunky.

3. Cool the mixture and store in theridge until required.

4. Combine the crumble toppingingredients.

5. To prepare the individual pots, spoonthe apple compote mixture intoovenproo dishes or ramekins, spoon alayer o crumble mix over each one andbake in a 180 degree pre-heated oven or15- 20 minutes or until golden brown.

With the Bramley appleoriginating in Nottinghamshire,it makes sense to celebratethis beautiful partnership offruit and county in a tasty,

waste-busting recipe.Reducing ood waste is as much about using whatyou already have as it is about not throwing stu

away, and this recipe is a perect reason to delve into that dark, mysterious store cupboard which is

actually a treasure-trove o ree avour. Cinnamon,honey, sultanas, and oats can all get that out o date

dusting down and, like magic, turned into little potso goodness. Whats more the our and butter ree

crumble topping makes this as healthyas it is delicious.

ByRichardFox

ProfessionalC

hef

14


15/20

YummyMondayPie

Chickenmakes

SundayRoast

Ingredients: 300-400g letover cooked chicken, plus cookedsausages and bacon rolls (preerably low-atsausages and trimmed back bacon)

Any remaining cooked stufng and veg(e.g. carrots, peas, sweetcorn etc)

600g mashed potato (or cooked, sliced potatoes) 2 leeks, trimmed, washed and nely sliced 415g can o baked beans in tomato sauce 200ml thin gravy or sauce

1 level tsp mixed dried herbs Ground black pepper

Could be servedwith a greenvegetable andadditional gravy.

Directions:1. Prepare the cooked

potatoes (unless you haveenough letovers!).

2. Microwave the leeks with 2 tbsp.water or 5 minutes until sot.

3. Prepare the oven 200C /Fan180C/Gas 6.

4. Cut the meat items and stufngand the letover vegetables intochunks and place in the base oan ovenproo dish.

5. Cover with a layer o cookedleeks. Sprinkle the herbs andblack pepper over, and thenpour the gravy or sauce overthe layers in the dish.

6. Spread the baked beans overthe leeks.

7. Cover with mashed orsliced potato.

8. Bake or 35-40 minutes untilthoroughly reheated andbrowning on top.

ByMrsRaeHoldInNewark(picturedherewithStarChefRichardFox)

15

S


16/20

Ingredients: 125g cream cheese 125g sieved cottage or Ricotta cheese

40g sotened butter 125g cranberry and Stilton cheese 1 spring onion nely chopped 1tbsp reshly chopped parsley Pinch o cayenne pepper 1tbsp lemon juice 50gwalnut pieces, lightly toasted

Cranberry,Stilton

WalnutPteand

Directions:1. Place all the pte ingredients except the walnuts into a

ood processor and blend until combined.

2. Set aside a quarter o the walnuts or garnish. Chop the rest verynely and stir them into the pate and pot the pate into individualramekin dishes and garnish with the remaining chopped walnuts.

3. Cover and chill until set.4. Best served at room temperature. Serve with crusty walnut bread,

grissini, crackers or celery sticks.

www.teresabovey.co.uk

byTeresaBoveyInSouthwellUsesleftoverc

heese

tomakeafestive

dipforparties.

16


17/20

Directions:Apple granita- juice the applesusing a juicer (or use apple juice).Add a little sugar to taste,

sieve into a tub and reeze untilcompletely rozen.

Baked apples - preheat the ovento240C/475F/Gas 9.

1. Lightly coat the apples inbutter and sprinkle withdemerara sugar.

2. Place the remaining baked

apple ingredients, except themixed spice and zests, intoa pan. Bring to the boil andsimmer or two minutes.

3. Remove rom the heat and addthe mixed spice and zest.

4. Divide the mixture betweenour small ovenproo pots orramekins and top with the

halved apples.5. Bake or 10 minutes.6. Reduce the oven temperature

to 160C/325F/Gas 3 andcook until sot (approximately10 minutes).

Pine custard

1. Whisk together the egg yolksand sugar in a large heatproo

bowl until pale.2. In a separate pan bring the

milk, cream and pine needlesup to the boil in a pan.

3. Turn o the heat and set asideor 30 minutes to inuse. Onceinused, slowly bring back upto the boil and turn o the heat.

4. Pour it gradually, into the

egg yolk mixture, whiskingconstantly. Keep whiskinguntil the mixture has cooleddown then sieve into a cleanpan and keep warm.

To serve

Scrape the rozen juice with theback o a spoon to orm a granita.

Divide the custard between ourbowls then place a baked applehal on top and sprinkle overthe granita.

Ingredients:For the apple granita 4 Bramley apples (or

125ml/4f oz apple juice) Sugar, to tasteFor the baked apples 2 Bramley apples, peeled,

cored and cut in hal 100g/3oz butter 50g/1oz demerara sugar 110g/3oz raisins 50ml/1f oz double cream 110g/3oz sot brown sugar 5g ground mixed spice 1 lemon and 1 orange,

zest onlyFor the pine custard 250ml/9f oz milk 250ml/9f oz cream 50g/1oz resh Douglas

r pine needles 200g/7oz egg yolks 80g/2oz caster sugar

BakedBramleyapplewithspicedcustard

andapple

granit

a

17bySatBains

Nottinghamshire

Restaurateur

Comfortingbaked apples withhomemade custard,

topped with arefreshing granita.


18/20

Community RePaintTins o paint should not be put in your bin at home, unless they are emptyor contain only solid dried-up paint residue.

A much better idea is to donate unwantedliquid paint to our Community Repaintschemes. Any reusable paint is given awayto community groups that can then useit to reurbish and improve spaces usedby their members. Duringthe summer, the schemes

are opened up the public atspecial open days. For moreinormation, please visit:

The EnviroGrant SchemeVeolia Environmental ServicesNottinghamshire runs a communityund called the EnviroGrant scheme.This is a und to which not-or-protcommunity groups based in the countyo Nottinghamshire (excluding the cityo Nottingham) can apply or grants oup to 1,000 or projects which improvetheir local environment.

Cooking OilRecycling

In association withLiving Fuels we arenow able to recycleused cooking oilrom domesticpremises at all 14 oNottinghamshiresHousehold Waste

Recycling Centres.

MRF ToursThe Materials Recovery Facility (MRF) inManseld, Nottinghamshire is whererecyclable materials that are collected

rom households are sorted into dierenttypes (e.g. plastics, cardboard, paper, metal).

The MRF eatures a small education room and a dedicated visitorswalkway and viewing platorm. Tours can be booked to observe theday-to-day operation o the acility. (Minimum age o 7).

Further inormation can be ound at:www.veolia.co.uk/nottinghamshire

18www.nottinghamshire.gov.uk/communityrepaint


19/20

Real Nappy CampaignReal nappies can reduce the rubbish in your bin andalso increase the pounds in your pocket! To get a babythrough rom birth to potty you will only need to buyaround 50 cotton nappies compared to thousands odisposables that cannot be recycled.

Real nappies cost as little as 2 eachand washing them at home isas little as 1 per week, so youcould save over 500 over a 2year period. NottinghamshireCounty Council are currentlyoering 25 cashback (one perhousehold) to all residentswithin the county oNottinghamshire (excludesCity o Nottingham) when

you spend 50 or more onreal nappies.

www.nottinghamshire.gov.uk/living/waste

Schools Waste Action ClubThe Schools Waste Action Club (SWAC) is a wasteeducation programme that Nottinghamshire CountyCouncil provides ree o charge to primary, secondary

and special needs schools throughout Nottinghamshire.It aims to increase awareness o waste and itsmanagement among school sta and pupils, encourageand support schools to reduce, reuse and recycle wasteand transer the knowledge gained by pupils and starom working on waste at school to achieve increasinglysustainable waste management in the home.

Compostingwww.nottinghamshire.getcomposting.com

Recycle or Nottinghamshire has teamed up withgetcomposting.com to provide an exclusive oer o homecompost bins and other great green products.

Composting at home turns most kitchen and garden waste intoa rich compost to keep your garden blooming year ater year.

See the website or details:


19


20/20

Printed on 100% Recycled Paper

Veolia Environmental Services (UK) Plc 2013

Find out further information at:

www.veolia.co.uk/nottinghamshire


www.lovefoodhatewaste.com

Since2006,VeoliaEnvironmen

talServices,Nottinghamshire

CountyCouncilswastecontrac

tors,havebeenworkingwith

theCountyCounciland

thesevenBorough/Districtcoun

cilso

Nottinghamshiretomanagehouseholdwastecreatedinth

e

county.Overthelieothe26ye

arPrivateFinanceInitiative(PFI)

wastemanagementcontract,Ve

oliawillhelptoincrease

householdrecyclingandcompos

tinginthecountyto52%by202

1;

signicantlyreducingtheamou

ntowastegoingtolandll.

VeoliaEnvironmentalServicesar

ealsoresponsibleoroperating

thecountys14HouseholdWaste

RecyclingCentresonbehal

oNottinghamshireCountyCou

ncilandhasbeensuccessul

inrecyclinganaverageo75%o

materialtakentothesesites.

BothVeoliaEnvironmentalServicesandth

eCountyCouncil

deliverwasteeducationworksh

opsandawarenesscampaigns

liketheLoveFoodHateWastein

itiativetoencourageresidents

intheirefortstominimisewas

te.

Thehintsandtipsweheardattheroadshowsweresogoodthatwewantedtobeabletosharethemwitheveryoneinthisminibook.

Welookforwardtohearingyourfeedbackviaourwebsite:

www.veolia.co.uk/nottinghamshireoratoneofourLoveFoodHateWasteevents.

Pleasedosendusyourphotoswhenyoucooktherecipes

Love Your Leftovers Cook Book

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