Tag Archives: Love food hate waste

Love Food Hate Waste

Love Food Hate Waste aims to raise awareness of the need to reduce food waste and help us take action. It shows that by doing some easy practical everyday things in the home we can all waste less food, which will ultimately benefit our purses and the environment too. Discover more at lovefoodhatewaste.com

Meal Planning

Plan meals in advance. This takes a little extra time up front, but not having to think of meals in the supermarket and then getting home and finding out you have bought loads but nothing that could be turned into a meal makes it all worthwhile. Check out our handy meal planner  http://england.lovefoodhatewaste.com/content/two-week-menu to get you started.

Storage

Most of us think we know how to store food but this is often based on habit and not on what’s best for our food. Most foods can be frozen for another time, and you can always freeze right up to the use-by date (when you need it just defrost overnight in the fridge and use within 24 hours). Ensure your vegetables are at their best for longer by keeping them in the fridge (except potatoes and onions); most veg will stay fresher for longer stored in the fridge in the pack or bag they came in. http://england.lovefoodhatewaste.com/content/storage-0

Know your dates

Don’t forget to keep an eye on the use-by dates in your fridge too. Use up foods with the shortest dates first, and when shopping check to see if fresh foods can be frozen in case you don’t get round to eating them over the week. Confusion over date labels is common – only 36% of us correctly understand the term ‘Use By’ and by getting dates in a muddle, we can easily end up throwing away food that is perfectly edible or eating food that is potentially unsafe. Best before dates are just for quality, so you can eat these foods after this date, they just may no longer be at their best. Use by dates are for safety so you can eat right up to the date or freeze for another time but don’t eat past it. Ignore display until and sell-by dates – these are just for the shops and can be safely ignored. Why not print off our easy date label infographic as a reminder? http://england.lovefoodhatewaste.com/content/date-labels-infographic

Portion sizes

It’s easy to cook too much pasta and rice, but Love Food Hate Waste can help with a clever portion calculator which takes away the guess work on quantities when you’re cooking for family and friends.And everyday kitchen equipment can help prepare perfect portions:
An average size mug is great for measuring uncooked rice. One adult portion is about a quarter of a mug.
A tablespoon is great for measuring portions of beans, lentils and dried fruit.
Weighing scales help with measuring everyday portions.

leftovers.

Get creative! If you’re struggling for inspiration when it comes to dinner, why not get creative? Leftover sauces, herbs and spices often combine to make a tasty meal or accompaniment! Making use of what you already have will save you time and money too! Here are some ideas to get you Lots of foods are wasted in relatively small amounts but together they have a big impact, financially and environmentally!
 Love Food Hate Waste aims to raise awareness of the need to reduce food waste and help us take action. It shows that by doing some easy practical everyday things in the home we can all waste less food, which will ultimately benefit our purses and the environment too.


In the UK we throw away 4.2 million tonnes of good food every year. The average family could save up to £700 per year by throwing away less food. 


 I managed to get 4 meals out of 1 set of ingredients by using leftovers, if you’re interested in the recipes of the food featured in my video you can find the recipes below.  The premise of the meal was inspired by a Jamie Oliver recipe.

Roast Beef Dinner (Serves 4)

2 kg beef brisket

2 tsp English mustard

1 bunch rosemary

1 kg potatoes

500 g carrots

1/2 head of broccoli

1 swede

Preheat the oven to 170ºC  Season the brisket well with salt and pepper Spread one side of the meat with the mustard and strip over most of the rosemary leaves. Cover the pan with foil and cook for around 4-6 hours.

Peel the potatoes, and boil in a large pan of water until cooked, mash and leave to cool. Peel and chop the carrots and swede and cook until soft, mash and leave to cool.

When the brisket is ready transfer to a chopping board and cover. Reheat the potatos and carrot mash and put the broccoli on to cook until tender.  Plate the food up and save the leftovers for tomorrow.

 

Bubble and Squeak with Poached Eggs (Serves 2)

1 Onion

Leftover vegetables

2 eggs

Slice the onion and fry in a pan for 2-3 minutes.  Put your eggs in a pan to poach.  Add the vegetables to the pan with the onion and turn up the heat, brown on both sides.

 

Rendag Curry (Serves 3 for main and 2 for lunch using the leftovers)

1 onion chopped

1 tbsp  fresh ginger

3 cloves garlic

1 Tablespoon vegetable oil

1 lemongrass stalk,

1 tsp turmeric

2 red chillies

1 cinnamon stick

6 cardamom pods

700g leftover beef

4 kaffir lime leaves

zest and juice of a lime

400ml coconut milk

1 tbsp of tamarind paste

50g desiccated coconut flakes

30g bunch of coriander

Start by making the rendang paste by putting the onion, ginger, garlic, lemongrass, coriander stalks, turmeric and chillies into a food processor. Blend to form a smooth purée.

Heat a pan and add the oil. Fry the paste over a high heat until the paste turns darker and is aromatic.

Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the leftover meat.

Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the kaffir lime leaves and zest and lime juice and reduce to a simmer.

Cook until the sauce really reduced and rich, toast the coconut flakes in a dry pan and when toasted pound in a pestle and mortar. When the curry is ready stir into the mixture and sprinkle with coriander.

*Disclaimer. I was sent vouchers to prepare a meal and leftovers.