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Monday’s Bubble and Squeak Every household in Wales has the ability to save money by focusing on the waste that we have from our kitchen. We have asked the experts for their help this week, “This fishcake recipe could contain a fresh salmon fillet or a tin of fish so it is fast and flexible,” says Audrey Jones, Anglesey Sir Fôn Federation Chairman and owner of the Isle of Môn Shetland Pony AUDREY JONES Stud, Rhostrehwfa. Ingredients: ty Môn Recip 550g left overT mashedas potato es Squeeze of lemon juice Salt and pepper Chopped herbs 900g cooked fish fillets or tinned fish, drained 2 handfuls bread crumbs, made from leftover bread. Eggs Flour 2 tablespoons olive oil 100g butter Method: 1. Preheat the oven to 250C (475F) mark 9. 2. Flake the fish into a bowl with the chopped herbs, seasoning, mashed potatoes Wasteand lemon juice, lightly Free mix. and Home Grown 3. Shape the mixture into 24 fat cakes about 4cm across. Dip into flour, egg and then breadcrumbs. Chill for 15 minutes. 4. Melt the butter and brush all over the fishcakes. Cook for 20 minutes or until golden brown. Alternatively, shallow fry in oil. 1 Vegetarian Cottage Pie Tasty Môn Recipes This winning recipe from Gemma Jones was commended by the judges for its taste and versatility. Gemma makes this with Waste Free and Home Grown Sunday Lunch Leftovers adding quorn mince. You could use any meat that is left over in yours. While it is a meal in itself Gemma often serves it with any left over roast potatoes. The Sustainable Recipe Book WINNER This book is full of recipes that can help you save money and enjoy your food at the same time. These are recipes from the Council’s Waste Management Section’s Sustainable Recipe Competition. The competition was run in partnership with the North Wales Chronicle, Tre-ysgawen Hall Hotel and Age Ingredients: Friendly Communities. Left over mashed potatoes The recipes in this book can help you save money. Firstly they are delicious ways of making your food Left over carrots go further. You can use your leftovers to make virtually all of these recipes, stretching your shopping Left over greens, for example peas, broccoli and green beans budget and reducing the amount of food you throw away. Did you know that the average household Quorn Mince with children throws away £610 worth of food a year? Gravy Granules The second way to save money is to be careful about what we buy in the shops, so we don’t purchase 1 x Vegetable stock more than we need. Age Friendly Communities has contributed a number of recipes that use fresh 1x onion seasonal vegetables that you could grow yourself. Growing vegetables in your garden, in an allotment, Olive oil or even herbs in a window box is not only fun, but really satisfying when you finally pick them, cook Mixed herbs (optional) them and eat them. Salt and pepper Our recipes not only taste great they are easy to prepare and can be made quickly by all the family. Mums and Dads, Grandmas and Grandpas can have fun with their children and grandchildren preparing Method: delicious food together. Heat the olive oil and fry the onion until soft, once the onions are soft add the quorn mince and vegetable stock, bring to We hope you enjoy the recipes in this book. simmer for around 5 minutes. We begin with the winning recipes from the competition. Add the left over greens and carrots to the mince and onion. Simmer for a further 5minutes. Add the gravy granules until the mince had thickened, add The Age Friendly Society project is an Ireland Wales INTERREG funded initiative of £1,177,868. the mixed herbs and salt and pepper. The project is led by Conwy County Council and the partners include Pembrokeshire County Council, Kilkenny County Council and the Ageing Well Network in Ireland. Place the mince in an ovenproof dish. Add butter to the left over mashed potatoes to soften and place on top of the mince. Bake in the oven for around 10 minutes until bubbling. Serve with left over roast potatoes or on its own. 3 Lemon Chicken Tangy bread and butter pudding This winning lemon chicken recipe from Caroline Tattersall is Kate Lydford has two recipes in this book. Her Tangy Bread and a real treat. It uses home grown vegetables for a uniquely fresh Butter Pudding made her a finalist in the competition. The flavour. Caroline cooks this regularly and changes the vegetables tangy taste comes from the marmalade and it’s a great way to being used as they come into season. Sat on a bed of vegetables use up bread, working well even if the bread is going slightly the tender chicken thighs melt in your mouth stale. WINNER FINALIST Ingredients: Ingredients: (adjust quantities to suit how many people you’re cooking for) Butter/spread for the bread Onions 4-6 slices of white bread Courgettes 2 tbsp marmalade Peppers 1 egg Leeks 600ml/1 pint of milk Sweet potatoes and/or new potatoes Tomatoes Chicken Thighs Method: Lean back bacon Grease a 1.2 litre (2 pint) ovenproof dish with a little of the butter Lemon Lightly spread each slice of bread with butter and marmalade and cut into triangles. Fresh basil or tarragon Layer them into the dish Method: Lightly beat the egg and milk together before pouring them over the bread Chop all the veg into chunks Leave to stand for half an hour Mix together with some olive oil in a large baking tray Cover with foil and bake at 180C/gas mark 4 for about 1 ½ hours, removing the foil Wrap the bacon around the chicken thighs for the last 30mins to give a crisp topping (remove skin if you want) Place the thighs on top of the vegetables and add the herbs TOP TIP- Stale bread and crusts can also be used to make Squeeze the lemon juice all over the chicken breadcrumbs. Blitz them in a food processor and then freeze them and veg and place the lemon wedges amongst them if you don’t need them immediately. Add chopped herbs and lemon Place in a preheated oven (220°C) zest to make a flavoured coating for chicken or pork. until cooked (approx. 40 minutes) 4 5 Auntie Kath’s Vegetable Pie Special Beetroot Soup Sarah Collick’s favourite special Beetroot soup is a simple tasty recipe with a great flavour. Grow your own beetroot to make this soup extra special Vanda has been making Auntie Kath’s Vegetable pie for many Method: Roast about six medium tomatoes with two cloves of garlic and a glug of oil at 180C for years. It’s a traditional recipe that made her a finalist in the twenty minutes competition. Home grown vegetables are the star of the dish and any seasonal vegetables can be Meanwhile chop four medium beetroots Put together in a pan with enough boiling water to just cover. Season with plenty of sea added to this dish. Pack it full of your favourites salt and black pepper to make a hearty and satisfying meal. Boil for fifteen minutes FINALIST Blend and serve topped with crumbled feta cheese Ingredients: Shortcrust Pastry Assortment of part cooked vegetables as 110g/4oz Plain Flour preferred 55g/2oz lard Sliced potatoes 55g/2oz margarine Carrots in small sticks Tasty Soup Water to mix Broad beans podded Runner beans sliced thinly Ingredients: Dwarf French beans sliced thinly Butternut Squash Peas podded or mange toute Red pepper Onions or leeks sliced Onion Salt and pepper to season Mixed herbs/spices 300ml or ½ pint milk Salt & pepper Method: 1 litre water with 2 vegetable stock cube Line a large casserole dish with the precooked sliced potatoes Add any selection of five or six part cooked vegetables Method: Chop the butternut squash, onion and red pepper, Pour the milk over and season to taste add the stock, mixed herbs, spices, salt & pepper. Prepare the shortcrust pastry by rubbing the fat into the sieved flour, mixing with Bring the veg to the boil and simmer then a little cold water. Roll out on a floured board to cover the dish. A moist pastry brush for 20-30 minutes will secure the pastry to the rim of the dish, the using a knife to trim off any excess pastry. Garnish with chopped parsley Make to slits in the centre for steam to escape and brush over with milk so that the Tastes delicious with hot, crispy petit pains! pastry will brown. Bake for 40 minutes starting at 200C for 10 minutes then turning down to 130C for a lovely wholesome meal. 6 7 Fish Soup Veggie Bolognese Sylvia Targett makes an Anglesey Style fish soup recipe that she serves with mashed or new potatoes to make a luxurious soup from simple ingredients. A touch of cream and the haddock makes this an irresistible soup. Kathy Cook’s veggie Bolognaise is a family favourite. TOP TIP- Never throw away gravy, wine, stock, plain fromage The kids love the recipe and it tastes superb wit home frais, herbs or cream. They can be frozen in ice cube trays and grown vegetables. Her children not only enjoy the recipe added to soups and sauces when you need them. they love to cook it with her too. Kathy’s serving suggestion includes a nice bottle of Chianti. Ingredients:: Ingredients: 2 Unsmoked Haddock 550g left over mashed potato 1 onion Squeeze of lemon juice Garlic Salt and pepper Mixed herbs Chopped herbs Small pinch of coriander & parsley 900g cooked fish fillets or tinned fish, drained Cooked mussels 2 handfuls bread crumbs, made from leftover bread.

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