12 quick and easy recipesNottinghamshire Sustainable Cookery Book

The hundreds who attended loved the ideas given and were keen to share their own tips for avoiding food waste and recipes for using up leftovers. Thus the idea of the ‘Nottinghamshire sustainable cookery book’ was created.

With the involvement of residents, the cookery book has extended the campaign into 2013 and the recipes will be cooked up at a range of events planned for throughout the year.

In Autumn 2012, the Love Food Hate Waste roadshow toured Nottinghamshire with free cookery demonstrations and recipe cards.

How much money is wasted?An average household can spend around

on food that never gets eaten!

Whilst for a family with children, this amount can rise to around

How much do we waste in the UK? The figures might surprise you! Research done by Wrap (Waste and Resources Action Programme) show that around half of all the food we buy in the UK ends up being thrown away.

What about the enviro

nment?

In the UK we throw away 7.2 million tonnes

of food and drink from our homes each year.

Much of this ends up in landfill sites.

So is there anything practical that we can do

at home to enjoy the food we buy whilst doing

our bit to cut how much we waste?

Thankfully there is and it starts with this

cook book.

Enjoy the recipes and if you’d like to learn more

about Love Food Hate Waste and how Veolia

Environmental Services and Nottinghamshire

County Council are spreading this message, join

us at one of the events taking place this year.

See the website for dates and details:

www.veolia.co.uk/nottinghamshire

per year

per year.

Resident’s tipIf your yoghurt is getting close to its sell by date and you won’t get around to eating it, then freeze it. Put it into ice lolly moulds, pop wooden lolly sticks into individual yoghurt pots, or pipe yoghurt dots onto a plate covered in baking parchment and give the frozen dots to kids as a healthy alternative to chocolate buttons.

Chicken tonight When doing a roast chicken for Sunday lunch, I keep the leftover chicken for one or both of these, depending on the size of the chicken: chicken curry and chicken and green pesto pasta. I also the boil up the chicken bones to make a tasty stock to which I add any leftover veg for a delicious and healthy vegetable soup.Zoe Holmes, Newark

Kath’s top tipsOne tip is to never ever let bananas rot. If they start to go a bit too brown, just peel them, chop them up and freeze them. My kids like eating them frozen (plain or dipped in yogurt and put back in the freezer until set), or simply whiz the frozen bananas in the blender or food processor until they make the most wonderfully decadent smooth whipped ‘ice cream’ that is fat-free and sugar-free. Add in coconut, cocoa powder, berries or any other flavour if you like.

Katherine Harlow, Newark

Queen of Easy Green – Lyndsey Young:

To help keep your potatoes fresher and edible for longer, store in a cool, dark place

in a breathable sack or bag and pop in an apple. The apple will help prevent your

potatoes from sprouting early

Ingredients: • 2 dsp baked beans• 1-2 dsp chopped red pepper • Pinch of red chilli flakes • Pinch of salt and pepper • 1 tsp lime juice • 1 tsp chopped coriander

Baked Bean

Salsa

Directions:Heat oil in a flat bottomed pan. Drop the tortilla triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, within roughly 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

Blend the beans, red pepper and chilli flakes to your desired consistency with a stick blender, and stir in the remainder of the ingredients

“Cook up a true

authentic taste o

f

a traditional

Mexican favourite

.”Nachos• Makes roughly 32 nachos • Up to 16fl oz vegetable oil • 8 (6 inch) corn tortillas,

quartered • Salt, to taste

SpicyParsnipSoup

By Johnny Putzai

Butcher and chef

from Sherwood

4

SpicyParsnipSoup

”A spicy twist

on a classic dish.”

Ingredients: • 40g / 1½ oz butter• 1 onion, chopped• 675g / 1½ lb parsnips, diced• 5ml / 1 tsp ground coriander • 2.5ml / ½ tsp ground cumin • 2.5ml / ½ tsp ground turmeric• 1.5ml / ¼ tsp chilli powder• 1.2 lites / 2 pints chicken stock• Salt and ground black pepper• 150ml / ¼ pint single cream or yogurt

Directions:1. Melt butter in a large saucepan.

2. Fry the onion and parsnips gently for about 5 minutes.

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

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

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

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

7. Return soup to the pan, add the yogurt or cream and heat through gently over low heat. 5

Beef and Veg

Stir-Fry Bubble and Squeak”This is a great leftover

recipe that can be made with any

vegetable leftovers from the Sunday lunch.

Serve with a poached, fried or scrambled egg

and crispy bacon or with poached smoked

haddock fillets or grilled trout.”

Ingredients:• 1 red onion, finely chopped • 4 rashers streaky bacon, cut into

small pieces • 450g leftover mashed potato • 300g leftover mixed cooked

vegetables - roast parsnips, green beans, brussel sprouts, cabbage, carrots, cauliflower, broccoli or peas, chopped into small pieces

• black pepper and salt • 25g hard cheese, grated • 25g butter, melted • Plain flour

Freeze aheadThese bubble and squeak cakes also freeze brilliantly so if you don’t manage to eat them all you can enjoy them another day; simply freeze them at the end of step 2.

By Suzanne Troman-Green From Mansfield

6

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

onion for 4-5 minutes until soft. Add the bacon and cook for a further 3-4 minutes.

2. Remove the pan from the heat and transfer into a large bowl.

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

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

a little melted butter. Bake in a preheated oven (200°C/400°F/ mark 6) for 25 minutes or fry on both sides until golden brown.

7

Ingredients: • 1 tbsp olive oil• 16 oz pkg. frozen

mixed vegetables• 1 tbsp water• 1 sachet or ¼ pint of

stir fry sauce• 2 tsp cornstarch• As much beef as

you have left

Beef and Veg

Stir-Fry

Directions:1. Heat olive oil in heavy skillet, add vegetables and

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

2. Mix stir-fry sauce and cornstarch in a small bowl. Add to the skillet and stir to combine. Add beef and stir again.

3. Cover and cook over a low heat for 5-8 minutes, stirring occasionally, until vegetables are crisp-tender and beef is hot.

4. Serve with cooked rice or egg noodles. By Jam

es Colvin

In West Bridgford

“This simple five ingr

edient

recipe is a perf

ect choice

when you have s

ome leftover

roast beef on

hand.”

Roughly 4 servings

“This is a perfect summery dish, ideal for days out or for packing in children’s lunch boxes. It’s a great recipe for using up ‘bendy’ veg and for using home-grown herbs.”The key ingredient, frozen peas, are the all year round ‘waste-free’ veg, as you only use what you need, the rest goes back in the freezer. These pasties are fab for batch-cooking and freezing. By doing so you’ll always have a tasty treat at hand, without the fuss.”

Pea, Root

pastiesand Sage Chef Rachel Green

8 www.rachel-green.co.uk

Ingredients:• 250g butter, chilled and diced• 500g plain flour• Sea salt• 1 egg, beaten• 4 tbsp Iced water• 1 egg, to glaze

For the filling:• 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 frozen peas, thawed• 16 sage leaves, roughly chopped• ½ onion, peeled and chopped• 2 tbsp cream cheese• Sea salt and black pepper

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

pinch of salt using your fingertips, blend in the egg and 4 tablespoons of water to produce a firm dough. Divide the dough into 4, wrap in cling film and chill for 30 minutes.

2. For the filling; place the potato, swede and carrot onto a baking sheet, drizzle with rapeseed oil and season with sea salt and black pepper and roast for 8 minutes in the oven until soft. Place the vegetables including the peas into a bowl and gently stir in the sage leaves and onion and bind the mixture together with cream cheese.

3. Roll out each piece of dough on a lightly floured surface, until large enough to make a round of approximately 23cm across. Take a spoonful of the vegetable mixture and place in the centre of each round; leave a margin at the edge. Brush the pastry around the edge with beaten egg and carefully draw the edges together to form a seam across the top, pinch together to seal. Repeat with the remaining dough.

4. Place the pasties on a baking tray, glaze with egg and bake for 10 minutes; reduce the oven temperature to 170°C/Gas 4 and cook for a further 30 minutes until golden. If cooking too quickly, turn the oven down slightly.

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Directions:1. If not already cooked, cook your

sausages and bacon. This recipe is ideal if you have these ingredients leftover.

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

3. When the cheese has melted, add the pasta and keep stirring until the cream has reduced, thickened and coats the pasta and the pasta has warmed through.

”A classic example of serv

ing up

a great tasting dish in minutes

using the stuff that so

often goes

in the bin.

Those little bits on the

ir own

just don’t seem worth keeping,

but when combined together…

hey presto!”

Ingredients: • Enough cooked leftover pasta for 1 • 2 or 3 cooked sausages - cut into pieces • 2 rashers of cooked bacon - cut

into pieces • 2 or 3 florets of broccoli (or stalks) -

cooked and chopped • 1 handful of cooked peas • 45g blue cheese - crumbled • 1 tsp dried herbs • 200ml double cream or crème fraiche

Carrot, Courgette,Oatmealand RaisinCookies

By Richard Fox

Professional Chef

This is a brilliant recipe for using up all those bits and pieces leftover in the fridge.

PastaAll Sorts

10

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

egg, courgette and carrot until well combined. Add the flour, linseeds, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg and salt.

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

3. Roll tablespoons of the mixture into balls and place on the baking sheet. The cookies don’t spread very much so press down lightly with a damp fork.

4. Bake for approximately 10-15 minutes until the edges begin to brown slightly.

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

Carrot, Courgette,Oatmealand RaisinCookies

Ingredients: Makes 35 cookies • 3 tbsp applesauce (or

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

(approx ½ a medium-sized courgette)

• 100g grated carrot (approx ½ a carrot)

• 275g plain flour• 1 tbsp seeds (linseeds,

chia etc... optional)

• 1/8 tsp baking powder• ½ tsp bicarbonate of soda• 1 tsp cinnamon ½ tsp

ground cloves, ½ tsp nutmeg, ¼ tsp salt

• 200g porridge oats• 50 g chopped nuts

(optional)• 125g raisins or other dried

fruit (optional)• Preheat oven to 1900C.

Line a baking sheet with baking parchment.

“Here is a very forgiving cookie recipe that makes use of various vegetables that might otherwise languish in the bottom of the vegetable drawer.”

Try it with any combination of veggies to make up 200g when grated. If you have seeds, dried fruit or nuts, add them. If not, leave them out. I never buy ingredients for these cookies but just rummage through the fridge and cupboard to see what needs to be used up.

By Katherine Harlow In Newark

11

Ingredients: • 1 egg, beaten • 150ml (5floz) milk • 100g (3oz) plain flour (can be gluten free)• 100g (3oz) finely chopped fruit (pears work well)• 50g (2oz) dried mixed fruit (fruit cake mix leftovers)• 1 tsp sugar • 1 tsp mixed spice or cinnamon• A dash of oil

Fruitypancakes

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

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

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

3. Cook for 2 minutes then flip over with a spatula and cook for another minute 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 hot pancakes before serving.

by Helen Frost in Beeston“Pancakes are a great way

to turn leftovers into an exciting meal. These are loved by children, or are ideal as a

quick brunch or teatime snack.”

Quick IrishWheaten Bread

12

Quick IrishWheaten Bread”This is a very quick bread recipe that is excellent for using up all the leftovers from bags of flour.”

Ingredients: • 350g wholewheat flour• 100g strong white flour or any

flour combination (plain, self raising, breadflour etc.) and wheatgerm, bran etc. to total 450g of flours

• 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 together by hand until combined. Do not overwork.

2. Form into a ball and place onto a greased baking tray. Flatten out slightly and cut a cross on the top halfway through the dough.

3. Brush the top with milk and bake in oven for 30 minutes.

This is a forgiving recipe so is great for using up leftover flours. It can be made with all white flours or wheat or any combination. You could also add seeds, nuts, raisins or dried fruits.

It’s best eaten on the same day, but can be frozen.

by Ann Harlow

From Newark-on-Trent

13

Ingredients: Makes 6 individual ramekinsFor the apple compote:• 1kg Bramley apples, peeled,

cored and quartered • 50g Soft brown sugar• 4 tbsp Honey• 1/2 tsp cinnamon or

1 cinnamon stick

For the crumble topping:• 5oz porridge oats• 2oz Demerara sugar• 25ml veg or rapeseed oil

Spiced apple compote

crumbleDirections:1. First make the apple compote: put

all the compote ingredients in a saucepan, set over a medium heat and cook for about ten minutes - or until the apples have just started to collapse.

2. Stir a couple of times to break down some more of the apple and achieve a blend of smooth and chunky.

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

4. Combine the crumble topping ingredients.

5. To prepare the individual pots, spoon the apple compote mixture into ovenproof dishes or ramekins, spoon a layer of crumble mix over each one and bake in a 180 degree pre-heated oven for 15- 20 minutes or until golden brown.

“With the Bramley apple originating in Nottinghamshire,

it makes sense to celebrate this beautiful partnership of fruit and county in a tasty,

waste-busting recipe.”Reducing food waste is as much about using what you already have as it is about not throwing stuff

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

actually a treasure-trove of ‘free’ flavour. Cinnamon, honey, sultanas, and oats can all get that out of date

dusting down and, like magic, turned into little pots of goodness. What’s more the flour and butter free

crumble topping makes this as healthy as it is delicious.

YummyMonday Pie

Chicken makesSunday Roast

By Richard Fox

Professional Chef

14

Star

recipe

YummyMonday Pie

Chicken makesSunday Roast

Ingredients: • 300-400g leftover cooked chicken, plus cooked

sausages and bacon rolls (preferably low-fat sausages and trimmed back bacon)

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

• 600g mashed potato (or cooked, sliced potatoes)• 2 leeks, trimmed, washed and finely sliced• 415g can of baked beans in tomato sauce• 200ml thin gravy or sauce• 1 level tsp mixed dried herbs• Ground black pepper

Could be served with a green vegetable and additional gravy.

Directions:1. Prepare the cooked

potatoes (unless you have enough leftovers!).

2. Microwave the leeks with 2 tbsp. water for 5 minutes until soft.

3. Prepare the oven 200ºC /Fan 180ºC/Gas 6.

4. Cut the meat items and stuffing and the leftover vegetables into chunks and place in the base of an ovenproof dish.

5. Cover with a layer of cooked leeks. Sprinkle the herbs and black pepper over, and then pour the gravy or sauce over the layers in the dish.

6. Spread the baked beans over the leeks.

7. Cover with mashed or sliced potato.

8. Bake for 35-40 minutes until thoroughly reheated and browning on top.

By Mrs Rae Hold In Newark (pictured here with Star Chef Richard Fox)

15

Ingredients: • 125g cream cheese• 125g sieved cottage or Ricotta cheese• 40g softened butter• 125g cranberry and Stilton cheese• 1 spring onion finely chopped• 1 tbsp freshly chopped parsley• Pinch of cayenne pepper• 1 tbsp lemon juice• 50g walnut pieces, lightly toasted

Cranberry, Stilton

Walnut Pâteand

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

food processor and blend until combined.2. Set aside a quarter of the walnuts for garnish. Chop the rest very

finely and stir them into the pate and pot the pate into individual ramekin 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

by Teresa Bovey In Southwell

“Uses left over cheese

to make a festive

dip for parties.”

16

Baked Bramley applewith spiced custard

and apple granita

Directions:Apple granita - juice the apples using a juicer (or use apple juice). Add a little sugar to taste, sieve into a tub and freeze until completely frozen.

Baked apples - preheat the oven to 240C/475F/Gas 9.1. Lightly coat the apples in

butter and sprinkle with demerara sugar.

2. Place the remaining baked apple ingredients, except the mixed spice and zests, into a pan. Bring to the boil and simmer for two minutes.

3. Remove from the heat and add the mixed spice and zest.

4. Divide the mixture between four small ovenproof pots or ramekins and top with the halved apples.

5. Bake for 10 minutes.6. Reduce the oven temperature

to 160C/325F/Gas 3 and cook until soft (approximately 10 minutes).

Pine custard1. Whisk together the egg yolks

and sugar in a large heatproof bowl until pale.

2. In a separate pan bring the milk, cream and pine needles up to the boil in a pan.

3. Turn off the heat and set aside for 30 minutes to infuse. Once infused, slowly bring back up to the boil and turn off the heat.

4. Pour it gradually, into the egg yolk mixture, whisking constantly. Keep whisking until the mixture has cooled down then sieve into a clean pan and keep warm.

To serve Scrape the frozen juice with the back of a spoon to form a granita.Divide the custard between four bowls then place a baked apple half on top and sprinkle over the granita.

Ingredients:For the apple granita• 4 Bramley apples (or

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

cored and cut in half• 100g/3½oz butter• 50g/1¾oz demerara sugar• 110g/3¾oz raisins• 50ml/1¾fl oz double cream• 110g/3½oz soft brown sugar• 5g ground mixed spice• 1 lemon and 1 orange,

zest onlyFor the pine custard• 250ml/9fl oz milk• 250ml/9fl oz cream• 50g/1¾oz fresh Douglas

fir pine needles• 200g/7oz egg yolks• 80g/2¾oz caster sugar

Baked Bramley applewith spiced custard

and apple granita

17by Sat Bains

Nottinghamshire

Restaurateur

“Comforting baked apples with

homemade custard, topped with a

refreshing granita.”

Community RePaintTins of paint should not be put in your bin at home, unless they are empty or contain only solid dried-up paint residue. A much better idea is to donate unwanted liquid paint to our Community Repaint schemes. Any reusable paint is given away to community groups that can then use it to refurbish and improve spaces used by their members. During the summer, the schemes are opened up the public at special open days. For more information, please visit:

The EnviroGrant SchemeVeolia Environmental Services Nottinghamshire runs a community fund called the EnviroGrant scheme. This is a fund to which not-for-profit community groups based in the county of Nottinghamshire (excluding the city of Nottingham) can apply for grants of up to £1,000 for projects which improve their local environment.

Cooking Oil Recycling

In association with Living Fuels we are now able to recycle used cooking oil from domestic premises at all 14 of Nottinghamshire’s Household Waste Recycling Centres.

MRF ToursThe Materials Recovery Facility (MRF) in Mansfield, Nottinghamshire is where recyclable materials that are collected from households are sorted into different types (e.g. plastics, cardboard, paper, metal). The MRF features a small education room and a dedicated visitors walkway and viewing platform. Tours can be booked to observe the day-to-day operation of the facility. (Minimum age of 7).Further information can be found at: www.veolia.co.uk/nottinghamshire

18 www.nottinghamshire.gov.uk/communityrepaint

Real Nappy CampaignReal nappies can reduce the rubbish in your bin and also increase the pounds in your pocket! To get a baby through from birth to potty you will only need to buy around 50 cotton nappies compared to thousands of disposables that cannot be recycled.Real nappies cost as little as £2 each and washing them at home is as little as £1 per week, so you could save over £500 over a 2½ year period. Nottinghamshire County Council are currently offering £25 cashback (one per household) to all residents within the county of Nottinghamshire (excludes City of Nottingham) when you spend £50 or more on real nappies. www.nottinghamshire.gov.uk/living/waste

Schools Waste Action ClubThe Schools Waste Action Club (SWAC) is a waste education programme that Nottinghamshire County Council provides free of charge to primary, secondary and special needs schools throughout Nottinghamshire.It aims to increase awareness of waste and its management among school staff and pupils, encourage and support schools to reduce, reuse and recycle waste and transfer the knowledge gained by pupils and staff from working on waste at school to achieve increasingly sustainable waste management in the home.

Composting www.nottinghamshire.getcomposting.comRecycle for Nottinghamshire has teamed up with getcomposting.com to provide an exclusive offer of home compost bins and other great green products.Composting at home turns most kitchen and garden waste into a rich compost to keep your garden blooming year after year.See the website for details: www.nottinghamshire.gov.uk/living/waste

19

Printed on 100% Recycled Paper

© Veolia Environmental Services (UK) Plc 2013

Find out further information at:www.veolia.co.uk/nottinghamshire

www.nottinghamshire.gov.uk/living/waste www.lovefoodhatewaste.com

Since 2006, Veolia Environmental Services, Nottinghamshire

County Council’s waste contractors, have been working with

the County Council and the seven Borough/District councils of

Nottinghamshire to manage household waste created in the

county. Over the life of the 26 year Private Finance Initiative (PFI)

waste management contract, Veolia will help to increase

household recycling and composting in the county to 52% by 2021;

significantly reducing the amount of waste going to landfill.

Veolia Environmental Services are also responsible for operating

the county’s 14 Household Waste Recycling Centres on behalf

of Nottinghamshire County Council and has been successful

in recycling an average of 75% of material taken to these sites.

Both Veolia Environmental Services and the County Council

deliver waste education workshops and awareness campaigns

like the Love Food Hate Waste initiative to encourage residents

in their efforts to minimise waste.

The hints and tips we heard at the roadshows were so good that we wanted to be able to share them with everyone in this mini book.

We look forward to hearing your feedback via our website: www.veolia.co.uk/nottinghamshire or at one of our Love Food Hate Waste events.

Please do send us your photos when you cook the recipes