FoodSavvy Recipes
Search using the categories below or try these simple waste-busting recipes first.
Pumpkin Gnocchi and Crispy Sage
Making your own gnocchi is easier than you think, try out this easy recipe for a simple, healthy dinner.
Crusted Pumpkin Wedges
With this simple yet delicious recipe, you can use all kinds of pumpkin to make these yummy wedges.
Hake Brandade with Poached Eggs
Popular in France, Spain and across the Mediterranean. A great way to use up leftover milk, potato, bread and cooked fish or fish trimmings, which are some of the most wasted foods in the UK. A wonderful, creamy dish with a deep taste of the sea.
Thai Pumpkin Curry
A delicious and fragrant vegan Thai curry, best served with heaps of jasmine rice. This recipe is part of the #PumpkinRescue.
Potato, Egg and Kale Breakfast Tray Bake
This potato, kale and egg breakfast tray bake is a fail safe breakfast recipes for when you *think* there is nothing to have for breakfast. But after a little *fridge forage* you’re ready to go on this amazing start to the day.
Halloween Pumpkin Cupcakes
Surprise your trick-or-treaters with these delicious cupcakes with pumpkins. A delicious sponge decorated with chocolate cobwebs, best served with candy spiders.
Zero Waste Vegetable Stock
This aromatic vegetable stock is a great way to use up vegetable peelings, skins, tops, bottoms and all the other bits that otherwise wouldn't end up in your final dish.
Mushrooms on Toast
‘Shrooms on toast’ is making a come back! Did you know, 20 million slices of bread are wasted every year in the UK? Toast is a great way to use up bread and with a few added extra’s can make for a super tasty affordable weekend breakfast.
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.
Zesty Broccoli Pesto
Broccoli is in season in the UK throughout March, April, May. In this recipe it provides a mouth-watering alternative in pesto to herbs such as basil.
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.
Thai Green Vegetable Curry
This one-pot Thai curry is big on flavour but low on effort, made in only 3 steps. It's a great way to use up any leftover veggies, just throw in whatever you have hanging around for an easy weeknight dinner.
Cauliflower No-cheese
A spicy version of a classic, minus the cheese. Chick pea flour (gram flour or besan) is a great store cupboard item. You can use it to make batter for onion bhajis or sweeten it to stuff into breads. It is commonly cooked with yoghurt to make spicy creamy dishes but it also works for a vegan version.
Apple and ginger cake
This tasty apple and ginger cake is a great way to use up surplus apples and can be eaten both warm and cold!
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.
