FoodSavvy Recipes
Search using the categories below or try these simple waste-busting recipes first.
Purple Coleslaw
Liven up leftover cabbage and carrots with a delicious zingy plant based coleslaw dressing.
Sticky Lemon and Rosemary Polenta Cake
No flour? Or just keen to taste a fresh citrusy cake? Polenta and ground almonds make for a moist and delicate crumb, as well as making it a gluten-free cake. This lemon and rosemary cake uses the whole lemon (juice and zest) to make a zingy cake with a flavour combo that will leave you saying, ‘one more slice’.
Red Pepper Hummus
This is a flexible recipe, where you can use wrinkly roasted peppers or even some lacklustre parsley to add a burst of colour and flavour to your hummus.
Warm New Potato, Purple Sprouting Broccoli and Miso Salad with Pickled Shallots
A ridiculously tasty salad, where the sweetness of new season potatoes plays against the saltiness of miso, the acidity of pickled shallots and the crispness of roasted purple sprouting.
Locally produced seasonal food is tasty and healthy as nutrients and flavours have fully developed. Eating local foods in season offers an environmental bonus. The produce will have travelled less miles, it is less likely to be found in plastic packaging and will have needed fewer pesticides and inorganic fertilisers to grow.
Summer Minestrone with Carrot Top and Basil Pesto
Minestrone is often eaten in the autumn and winter. But it is a soup for all seasons. The best chefs let their cooking be led by the produce that is at it’s best at any time of year. This approach is a win for your taste-buds, pocket and the environment.
This summer version of the famous Tuscan soup is lighter and greener than the deep orange colour that we might be used to, it also has more zing with the addition of a carrot top and basil pesto. It’s a great waste buster using leftover pasta or rice. Enjoy!
Ital Jerk Tofu Kebabs
Jerk is the taste of Jamaica, and its scent rides on the cooling breeze all around the island. Legend has it that the native people of the island used to smoke their food over the wood from the allspice trees that grow all over the island. The main flavour in a jerk seasoning is, therefore, allspice, but also ginger, lime, thyme, cinnamon and Scotch Bonnet chilli peppers.
Chickpea “No Tuna” Sweetcorn Salad
Looking for a swap for the usual tuna sweetcorn? Try this 5 minute lunch filling, perfect for sandwiches, wraps, or a side salad!
Carrot Top Dal
Dal makes a wonderful nourishing and comforting dish and is easy to customise based on what you have and what’s in season. For example, if you’ve got some leftover spinach or kale, stir that through towards the end of cooking in addition or instead of the carrot tops.
Rustic Passata with Leftover Basil Stalks
Basil and other herb stalks often end up being wasted after we’ve used the leaves. There is lots of flavour in the stalks, so it would be a shame not to use them. Use this passata on pizzas or as a pasta sauce.
Roasted Tofu, Crispy Kale, Red Onion, Clementine and Walnut
The crispness of the kale, combines perfectly with the texture of the tofu and the creaminess of the dressing, this is a perfect combination for the end of summer. Add some clementines into the mix later in the year for sweetness and make the most of what is in season earlier in the year.
Hungarian Mushroom Soup
This recipe is a great way to use up spare milk and of course includes delicious mushrooms.
Chinese Curry
Our Chinese curry recipe is 100% plant based and we have paired it with marinated tofu to give an amazing texture to go with the flavour. This is a great one to use up leftover veg that is looking for a home. Go on try it – ‘Chinese curry!’
Pea and Mint Soup
Simplicity and flavour marry up in this soup. Peas and garden mint are a match made in heaven. With just a few ingredients this dish is a great option for when it is tricky to get to the shops.
Sausage and Bean Casserole
This recipe makes a few ingredients go a long way, you may like it even if you dislike baked beans…
Three Bean Mexican Chilli
This spicy and comforting chilli is packed with plant-powered goodness, making it suitable for vegans. Throw in any weary or wilted veggies or beans you have to hand for a quick improvised dinner.
Veggie Cottage Pie
This cottage pie is packed with plant-based proteins such as potatoes and lentils. It's the perfect high-protein but meat-free way to do classic British comfort food.
Have a recipe you’d like to share?
Do you have a great recipe for using up leftovers or often wasted food items. We want to hear from you. Fill in our simple recipe form and people across Norfolk and Suffolk could be using your idea to turn potential waste to taste.