Reducing Food Waste using your Food Processor

Loving Your Leftovers – Top Tips to Reduce Food Waste

Want to save money and be kind to the planet? Then it’s time to focus on reducing our food waste. In the UK 70% of all food waste happens in our own homes – much of which is edible. With food prices going up and other pressures on household incomes this is the perfect time to become more food savvy. With a little help from your food processor you can transform those leftovers into something delicious.

UK Households throw away 6.6 million tonnes of household food waste a year. This food waste is responsible for nearly 25 million tonnes of CO2 emissions, equivalent to 5.4% of the UK’s emissions. The majority, 4.5 million tonnes is food that could have been eaten. By becoming more food savvy the average family of four can save just over £60 per month by reducing their food waste. Here are some tips and ideas to get you started.

Plan Your Meals

Before you even hit the supermarkets it’s a good idea to plan your meals for the week. Take stock of what’s already in the house. Look through your cupboards, fridge and freezer and use it up before buying more. Keep a list and stick to it – don’t be tempted by special offers unless those items are already on your list.

Portion Perfect

Are you serving the right amount for your family? Think about portion sizes. Overloading the plate will simply result in food being left and ending up in the bin.

Love Your Leftovers

Whether you have cooked too much or find half used items in the fridge – as long as they have not past their use before dates you can transform them into exciting new dishes (see some of our recipe ideas below). For example did you know we waste 4.4 million whole potatoes every day in UK homes? If you find a couple of spuds left over why not slice them thinly or grate them in your food processor and use to make frittatas or fritters. One of the easiest and cheapest dishes is to make a leftover veggie frittata. Grate or slice any leftover veg and potatoes, mix with eggs and any leftover grated cheese and milk and either bake in the oven or pan fry. You can even cut potatoes into large chunks, boil them for about five minutes and freeze them for later. When ready to eat them simply thaw, toss in oil and roast in the oven.

Freeze

If you have prepared too much and don’t fancy it the following day, pop it in a container or sealed bag, label and freeze. Always remember to write the date and what the food is on the label so you can plan to eat it at a later date.

You can actually freeze most foods. Freezing can also be a great way to transform a food into another dish. For example overripe bananas can be transformed into instant ice-cream. Simply slice up bananas and place them on a tray. Freeze until firm them pop in a sealed bag until needed. To make instant ice-cream place the frozen banana chunks into the food processor with a little yogurt or milk and blitz until smooth. You can also pop some frozen fruit into the food processor with milk to make a chilled smoothie. If you’re looking for a healthy treat for the children try blending leftover yogurt and berries together, place in ice lolly moulds and freeze.

The grater attachment is useful to save half eaten blocks of cheese. Grate the cheese and freeze in bags. You can then grab a handful whenever you want a topping for a pasta dish or pizza. Don’t throw odd ends of bread away either – you can transform stale bread into breadcrumbs by blitzing up in the food processor. Freeze breadcrumbs in bags and use for gratin toppings or for coating homemade fish cakes or chicken goujons.

Complete Cooking

As well as focusing on reducing how much you use or throw away think about making use of all the edible parts of vegetables and fruits that you might otherwise bin. Using the whole plant (skin, leaves and stalks) is a simple way to cut back on the waste and often reduces preparation time too.

Here are a few ideas:

• When making a broccoli or cauliflower soup chop up the stalks and leaves and add to the pan with the florets.
• Vegetable peelings, stalks and leaves can all be simmered in water with some herbs to make a wonderful vegetable stock.
• Blitz broccoli or cauliflower (including the stalks) in the food processor (use the pulse setting) to create ‘rice’ which can either be sautéed in a pan with a little olive oil or added to salads and eaten raw.
• When making an apple crumble or tart use the slicer attachment and slice the apples with their peels – this saves time and provides more colour to the dish.
• Don’t throw away the stalks of herbs - they are packed with flavour and can be quickly blitzed in the food processor to create pesto, salsa Verde or herb dressings. You can also whizz up the leafy tops of carrots to add to sauces and pesto.
• If you find a few garlic cloves leftover add to the small bowl of the food processor with some dairy free spread or softened butter to create your own garlic butter. Store in the fridge and spread on toast or cooked potatoes.
• Leftover potato peels? Turn them into delicious crisps. Simply toss in a little oil with smoked paprika, salt and pepper and bake in the oven until crisp.
• Save the skins of roasted pumpkin or squash and add to muffins, cakes or breads. This keeps the mixture wonderfully moist. You can also add them to homemade hummus to create a wonderful golden dip.

Looking for some recipes to get you started? Try these delicious ideas...

Leftover Greens Chimichurri Sauce

Tangy, fresh and full of flavour this sauce can be used as a marinade, dipping sauce or dressing. Delicious over cooked meats or fish.
Preparation time: 5 minutes
Serves 4-6

25g carrot tops or parsley (including stalks)
10g coriander (including stalks)
3 cloves garlic
115ml olive oil
60ml red wine vinegar
1 tsp dried oregano or mixed herbs (optional)
1/2 tsp ground cumin
Pinch of chilli flakes
1/2 tsp salt

1. Using the food processor place the herbs and / or carrot tops and garlic in the bowl then blitz briefly to chop up roughly.
2. Add the remaining ingredients and briefly process to form a chunky sauce – you want to retain some texture.
3. Use immediately or store in the fridge for 2 days. You can also freeze this for up to 1 month.

Courgette Fritters

A wonderful savoury option for brunch or a light lunch.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 4

2 large courgettes (about 600g)
40g grated parmesan or hard cheese
¼ tsp salt
Black pepper
zest of 1 lemon
2 eggs
120-150g plain gluten-free flour blend (or regular flour)
1/4 tsp xanthan gum (omit if using regular flour)
1 tsp baking powder
Olive oil for frying
Plain yoghurt to serve, optional
Sweet chilli sauce, optional

1. Using the grater attachment coarsely grate the courgettes.
2. Place the courgettes in a sieve and press down with the back of a spoon to get rid of any excess liquid.
3. Place the rest of the ingredients in the food processor and process to form a thick batter. (You may not need all the flour). Stir in the courgette.
4. Heat up a large non-stick frying pan with a little olive oil.
5. Drop spoonful's of the batter into the pan and cook until the underside is deep golden brown, about 2 minutes. Flip and cook on the other side for a further 2 minutes. Repeat with the remaining batter.
6. Serve immediately, with a dollop of yoghurt and / or sweet chilli sauce

Leftover Porridge Cake

Got leftover porridge from breakfast? Transform it into this delicious chocolate chip cake. Wonderful served warm or cold with a little yogurt or cream
Preparation time: 10 minutes
Cooking time: 50 minutes
Makes 1 x 6 inch cake / Serves 10

300g leftover porridge – cooled
75g softened butter or dairy free spread
75g honey or maple syrup
3 eggs
2tsp vanilla extract
200g gluten free self-raising flour (or regular self raising flour)
Pinch of salt
1tsp baking powder
125g chocolate chips

1. Preheat oven to 180°C / gas mark 4.
2. Line and grease a 6 inch round loose bottom baking tin.
3. Place the leftover porridge, softened butter or spread, honey, eggs and vanilla extract in a food processor and process until smooth. Beat in the rest of the ingredients except the chocolate chips.
4. Add most of the chocolate chips and briefly pulse into the mixture.
5. Pour the cake mixture into the prepared baking tin, scatter with the remaining chocolate chips and place in the centre of the oven. Bake for 50 minutes.
6. Remove from the oven and allow the cake to cool in the tin for 10 minutes. Turn out and cool on a wire rack.

Written by Chef and Nutritionist Christine Bailey.

Recipes and Images Christine Bailey©