FoodSavvy Recipes
Search using the categories below or try these simple waste-busting recipes first.
Vegetable Curry
This delicious vegetable curry is a great way to use up leftover veggies. Throw anything into it, and remember softer veggies require less cooking. It also goes great in samosas or made in to a pie.
Cauliflower and Chickpea Curry
This curry is the perfect solution to a glut of cauliflowers and any other veg you have in, just cook, portion and freeze, it will keep for up to 3 months. It's also a great way to use the totally edible but often discarded cauliflower leaves.
Black Bean Chilli With Cucumber Raita
Black bean chilli is a cheap and easy way to feed a crowd, especially if they've got different dietary requirements. It's also a great one for batch cooking at the weekend for delicious lunches that only need reheating. This recipe includes smoked paprika because it is delicious, but don't worry if you don't have any to hand as it's not essential.
Thai Pumpkin Curry
A delicious and fragrant vegan Thai curry, best served with heaps of jasmine rice. This recipe is part of the #PumpkinRescue.
Roast squash, sage and hazelnut pasta sauce
This dish is inspired by the flavours of the colder months in the year. Using few ingredients this is asuper easy meal to put together.
Pearl Barley Risotto with Asparagus, Peas and Spinach
This seasonal pearl barley risotto is a great way to cook up delicious vegetables when they are at their absolute best in terms of flavour and nutrition. The freshness very nearly jumps out of the bowl.
Green Bean and Spinach Risotto
Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. It provides a great way to us whatever vegetables are in season and of course leftover wine or cheese that has gone a bit hard. This is our green bean and spinach risotto.
Egg Fried Rice
Egg fried rice is one of the nation’s favourite takeaway recipes. What’s more, it’s a perfect home for leftover rice, and odds and ends of lacklustre veg. It's an absolute food waste buster, what’s not to like?
Rice N’ Peas
The staple food of Jamaica is rice n peas. The type of ‘pea’ can vary, some people use gungo peas, others pigeon peas. We like the rice with red kidney beans as it adds a rich red flavour. The addition of coconut makes a rich creamy tasty rice.
Kedge or Vedge
Kedgeree combines the dual traditional British Friday night foods of fish and curry, and is so full of flavour that it works without the fish too. It is traditionally a breakfast dish, but is also great for lunch or dinner. What’s more, it’s a perfect home for leftover rice, and odds and ends of herbs and greens. What’s not to like?
Sage and White Beans with Pasta
Aromatic sage is used in Italian cooking with pasta dishes such as gnocchi and risotto. We have paired it with white beans in this delicious pasta. It is known as a ‘miracle herb,’ for its healing properties, Italians even used to use it to clean their teeth.
Thai Pumpkin and Tofu Curry
A delicious and fragrant vegan Thai curry, amazing served with jasmine rice or noodles. This is an aromatic and flexible dish that is perfectly suited to being tuned to the time you have available and the ingredients you have available.
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.
