12 Quick and Easy Recipes

12 quick and easy recipes Nottinghamshire Sustainable Cookery Book In Autumn 2012, the Love Food Hate Waste roadshow toured Nottinghamshire with free cookery demonstrations and recipe cards.

The hundreds who attended loved the ideas given and were keen to share their own tips for avoiding food waste and recipes What about the environment? for using up leftovers. Thus the idea of the ‘Nottinghamshire In the UK we throw away 7.2 million tonnes sustainable cookery book’ was created. of food and drink from our homes each year. With the involvement of residents, the cookery book has Much of this ends up in landfill sites. extended the campaign into 2013 and the recipes will be cooked So is there anything practical that we can do up at a range of events planned for throughout the year. at home to enjoy the food we buy whilst doing

our bit to cut how much we waste? How much do we How much money Thankfully there is and it starts with this waste in the UK? is wasted? cook book. The figures might surprise An average household you! Research done by can spend around Enjoy the recipes and if you’d like to learn more Wrap (Waste and Resources about Love Food Hate Waste and how Veolia Action Programme) show that Environmental Services and Nottinghamshire per year County Council are spreading this message, join around half of all the food we us at one of the events taking place this year. buy in the UK ends up being on food that never gets eaten! thrown away. See the website for dates and details: Whilst for a family with children, www.veolia.co.uk/nottinghamshire this amount can rise to around

per year. Resident’s tip Kath’s top tips If your yoghurt is getting close to One tip is to never ever let bananas its sell by date and you won’t get rot. If they start to go a bit too around to eating it, then freeze brown, just peel them, chop them it. Put it into ice lolly moulds, up and freeze them. My kids like pop wooden lolly sticks into eating them frozen (plain or dipped Queen of Easy Green individual yoghurt pots, or pipe in yogurt and put back in the yoghurt dots onto a plate covered freezer until set), or simply whiz – Lyndsey Young: in baking parchment and give the the frozen bananas in the blender To help keep your potatoes fresher and frozen dots to kids as a healthy or food processor until they make edible for longer, store in a cool, dark place alternative to chocolate buttons. the most wonderfully decadent in a breathable sack or bag and pop in an smooth whipped ‘ice cream’ that apple. The apple will help prevent your Chicken tonight is fat-free and sugar-free. Add in potatoes from sprouting early When doing a roast chicken coconut, cocoa powder, berries or for Sunday lunch, I keep the any other flavour if you like. leftover chicken for one or both Katherine Harlow, Newark 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 Bea Baked n Spicy lsa Parsnip Sa up “Cook up a true Nachos So authentic taste of • Makes roughly 32 nachos a traditional • Up to 16fl oz vegetable oil Mexican favourite.” • 8 (6 inch) corn tortillas, quartered • Salt, to taste By Johnny Putzai Butcher and chef from Sherwood Directions: Heat oil in a flat bottomed pan. Drop the tortilla triangles in Blend the beans, red pepper hot oil, 8 at a time. Fry, turning chips once or twice, until they Ingredients: and chilli flakes to your • 2 dsp baked beans stop sizzling and turn golden • 1-2 dsp chopped red pepper desired consistency with a brown, within roughly 2 • Pinch of red chilli flakes stick blender, and stir in the minutes. Remove with tongs • Pinch of salt and pepper remainder of the ingredients or a slotted spoon and drain • 1 tsp lime juice on a wire rack set over 4 • 1 tsp chopped coriander a shallow pan. Sprinkle with salt immediately. Ingredients: picy • 40g / 1½ oz butter S • 1 onion, chopped • 675g / 1½ lb parsnips, diced • 5ml / 1 tsp ground coriander rsnip • 2.5ml / ½ tsp ground cumin Pa • 2.5ml / ½ tsp ground turmeric • 1.5ml / ¼ tsp chilli powder p • 1.2 lites / 2 pints chicken stock ou • Salt and ground black pepper S • 150ml / ¼ pint single cream or yogurt ”A spicy twist on a classic dish.” 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 Bubble and ef and Veg eak Be qu By Suzanne y S Troman-Green Fr From Mansfield Stir- ”This is a great leftover Ingredients: Directions: recipe that can • 1 red onion, finely chopped 1. Heat the oil in a frying pan and cook the • 4 rashers streaky bacon, cut into onion for 4-5 minutes until soft. Add the be made with any small pieces bacon and cook for a further 3-4 minutes. vegetable leftovers • 450g leftover mashed potato 2. Remove the pan from the heat and transfer from the Sunday lunch. • 300g leftover mixed cooked into a large bowl. Serve with a poached, vegetables - roast parsnips, 3. Add the mashed potato and cooked vegetables, fried or scrambled egg green beans, brussel sprouts, cheese, mix well and divide the mixture into cabbage, carrots, cauliflower, six portions. and crispy bacon or broccoli or peas, chopped into 4. Coat each in flour on both sides. with poached smoked small pieces 5. Put onto a greased baking tray and brush with • black pepper and salt haddock fillets or a little melted butter. Bake in a preheated oven grilled trout.” • 25g hard cheese, grated (200°C/400°F/ mark 6) for 25 minutes or fry on • 25g butter, melted both sides until golden brown. • Plain flour

Freeze ahead 6 These 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. f and Veg Bee ry Stir-F “This simple five ingredient recipe is a perfect choice when you have some leftover roast beef on hand.”

Ingredients: Directions: • 1 tbsp olive oil 1. Heat olive oil in heavy skillet, add vegetables and • 16 oz pkg. frozen 1 tbsp. water. Stir, cover, and cook over a medium heat mixed vegetables for 3 minutes. • 1 tbsp water 2. Mix stir-fry sauce and cornstarch in a small bowl. Add • 1 sachet or ¼ pint of to the skillet and stir to combine. Add beef and stir stir fry sauce again. • 2 tsp cornstarch 3. Cover and cook over a low heat for 5-8 minutes, • As much beef as stirring occasionally, until vegetables are you have left crisp-tender and beef is hot. 4. Serve with cooked rice or egg noodles. By James Colvin Roughly 4 servings 7 In West Bridgford Pea, Root d Sage an Chef pasties Rachel Green

“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.” 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 Photo: Mike Powell - www.mikepowell.com • 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 3. Roll out each piece of dough on 4. Place the pasties on a baking pinch of salt using your fingertips, a lightly floured surface, until tray, glaze with egg and bake blend in the egg and 4 tablespoons large enough to make a round of for 10 minutes; reduce the oven of water to produce a firm dough. approximately 23cm across. Take a temperature to 170°C/Gas 4 and Divide the dough into 4, wrap in spoonful of the vegetable mixture cook for a further 30 minutes until cling film and chill for 30 minutes. and place in the centre of each round; golden. If cooking too quickly, turn leave a margin at the edge. Brush the the oven down slightly. For the filling; place the potato, swede 2. pastry around the edge with beaten and carrot onto a baking sheet, drizzle egg and carefully draw the edges with rapeseed oil and season with together to form a seam across the sea salt and black pepper and roast top, pinch together to seal. Repeat for 8 minutes in the oven until soft. with the remaining dough. Place the vegetables including the peas into a bowl and gently stir in the sage leaves and onion and bind the 9 mixture together with cream cheese. Ingredients: • Enough cooked leftover pasta for 1 Carrot, Pasta • 2 or 3 cooked sausages - cut into pieces • 2 rashers of cooked bacon - cut into pieces Courgette, rts • 2 or 3 florets of broccoli (or stalks) - o cooked and chopped l S Oatmeal Al • 1 handful of cooked peas ”A classic example of serving up • 45g blue cheese - crumbled nd Rais • 1 tsp dried herbs a i a great tasting dish in minutes n using the stuff that so often goes • 200ml double cream or crème fraiche in the bin.

Directions: okie Those little bits on their own o s C just don’t seem worth keeping, 1. If not already cooked, cook your sausages and bacon. This recipe but when combined together… is ideal if you have these hey presto!” 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.

This is a brilliant recipe for using up all those bits and 10 By Richard Fox pieces leftover in the fridge. Professional Chef Carrot Ingredients: , Makes 35 cookies • 3 tbsp applesauce (or • 1/8 tsp baking powder Courgette, vegetable or coconut oil) • ½ tsp bicarbonate of soda • 125g sugar • 1 tsp cinnamon ½ tsp • 3 tbsp water ground cloves, ½ tsp tmea • 1 egg nutmeg, ¼ tsp salt a • 200g porridge oats O l • 100g grated courgette (approx ½ a medium- • 50 g chopped nuts and Raisin sized courgette) (optional) • 100g grated carrot • 125g raisins or other dried (approx ½ a carrot) fruit (optional) By Katherine • 275g plain flour • Preheat oven to 1900C. Harlow • 1 tbsp seeds (linseeds, Line a baking sheet with ok In Newark baking parchment. Co ies chia etc... optional) “Here is a very forgiving Directions: cookie recipe that makes 1. In a bowl, mix together applesauce or oil, sugar, water, use of various vegetables egg, courgette and carrot until well combined. Add the that might otherwise flour, linseeds, baking powder, bicarbonate of soda, languish in the bottom cinnamon, cloves, nutmeg and salt. of the vegetable drawer.” 2. Stir until well mixed. Add the oats, nuts and raisins and combine. It is a very thick dough. Try it with any combination of veggies to 3. Roll tablespoons of the mixture into balls and place on make up 200g when grated. If you have the baking sheet. The cookies don’t spread very much so seeds, dried fruit or nuts, add them. If not, press down lightly with a damp fork. leave them out. I never buy ingredients for these cookies but just rummage 4. Bake for approximately 10-15 minutes until through the fridge and cupboard to the edges begin to brown slightly. see what needs to be used up. These cookies freeze well once cooled. 11 Also try with 100g chocolate chunks. Fruity Quick Irish Wheaten Bread by Helen Frost pancakes in Beeston “Pancakes are a great way Ingredients: • 1 egg, beaten to turn leftovers into an • 150ml (5floz) milk exciting meal. These are loved • 100g (3oz) plain flour (can be gluten free) by children, or are ideal as a • 100g (3oz) finely chopped fruit (pears work well) • 50g (2oz) dried mixed fruit (fruit cake mix leftovers) quick brunch or teatime snack.” • 1 tsp sugar • 1 tsp mixed spice or cinnamon • A dash of oil

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 12 pancakes before serving. Directions: 1. Mix all dry ingredients together in a large bowl. Add the buttermilk and mix together k Irish by hand until combined. Do not overwork. Quic 2. Form into a ball and place onto a greased baking tray. Flatten out slightly and aten Bread cut a cross on the top halfway through Whe the dough. 3. Brush the top with milk and bake in oven for 30 minutes. ”This is a very quick bread This is a forgiving recipe so is great for recipe that is excellent for using up leftover flours. It can be made using up all the leftovers with all white flours or wheat or any from bags of flour.” combination. You could also add seeds, nuts, raisins or dried fruits. Ingredients: It’s best eaten on the same day, • 350g wholewheat flour but can be frozen. • 100g strong white flour or any flour combination (plain, self raising, by Ann Harlow breadflour etc.) and wheatgerm, From Newark-on-Trent 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. 13 ecipe Ingredients: r r Makes 6 individual ramekins

t For the apple compote: en makes

S ed apple hick pic • 1kg Bramley apples, peeled, C S cored and quartered day Roast • 50g Soft brown sugar Sun ote • 4 tbsp Honey mp • 1/2 tsp cinnamon or co 1 cinnamon stick my ble For the crumble topping: um rum • 5oz porridge oats Y c • 2oz Demerara sugar • 25ml veg or rapeseed oil Monday Pie Directions: 1. First make the apple compote: put “With the Bramley apple all the compote ingredients in a originating in Nottinghamshire, saucepan, set over a medium heat and it makes sense to celebrate cook for about ten minutes - or until the apples have just started to collapse. this beautiful partnership of 2. Stir a couple of times to break down fruit and county in a tasty, some more of the apple and achieve a waste-busting recipe.” blend of smooth and chunky. Reducing food waste is as much about using what 3. Cool the mixture and store in the By Richard Fox you already have as it is about not throwing stuff fridge until required. Professional Chef away, and this recipe is a perfect reason to delve in 4. Combine the crumble topping to that dark, mysterious store cupboard which is ingredients. actually a treasure-trove of ‘free’ flavour. Cinnamon, 5. To prepare the individual pots, spoon honey, sultanas, and oats can all get that out of date the apple compote mixture into dusting down and, like magic, turned into little pots ovenproof dishes or ramekins, spoon a of goodness. What’s more the flour and butter free layer of crumble mix over each one and crumble topping makes this as healthy 14 bake in a 180 degree pre-heated oven for as it is delicious. 15- 20 minutes or until golden brown. cken makes Directions: Chi 1. Prepare the cooked potatoes (unless you have nday Roast enough leftovers!). Su 2. Microwave the leeks with 2 tbsp. water for 5 minutes until soft. 3. Prepare the oven 200ºC /Fan my By Mrs Rae Hold 180ºC/Gas 6. In Newark (pictured here with m Cut the meat items and stuffing 4. u Star Chef Richard Fox) Y and the leftover vegetables into ay Pie chunks and place in the base of Mond an ovenproof dish. 5. Cover with a layer of cooked leeks. Sprinkle the herbs and Ingredients: black pepper over, and then • 300-400g leftover cooked chicken, plus cooked pour the gravy or sauce over sausages and bacon rolls (preferably low-fat the layers in the dish. sausages and trimmed back bacon) 6. Spread the baked beans over • Any remaining cooked stuffing and veg the leeks. (e.g. carrots, peas, sweetcorn etc) 7. Cover with mashed or • 600g mashed potato (or cooked, sliced potatoes) sliced potato. • 2 leeks, trimmed, washed and finely sliced 8. Bake for 35-40 minutes until • 415g can of baked beans in tomato sauce thoroughly reheated and • 200ml thin gravy or sauce browning on top. • 1 level tsp mixed dried herbs • Ground black pepper Could be served with a green vegetable and additional gravy. 15 Cranberry, Stilton Baked Bramley apple and with spiced custard Walnut Pâte and apple granita by Teresa Bovey “Uses left over cheese In Southwell to make a festive dip for parties.”

Ingredients: Directions: • 125g cream cheese 1. Place all the pâte ingredients except the walnuts into a • 125g sieved cottage or Ricotta cheese food processor and blend until combined. • 40g softened butter 2. Set aside a quarter of the walnuts for garnish. Chop the rest very • 125g cranberry and Stilton cheese finely and stir them into the pate and pot the pate into individual • 1 spring onion finely chopped ramekin dishes and garnish with the remaining chopped walnuts. • 1 tbsp freshly chopped parsley Cover and chill until set. • Pinch of cayenne pepper 3. • 1 tbsp lemon juice 4. Best served at room temperature. Serve with crusty walnut bread, 16 • 50g walnut pieces, lightly toasted grissini, crackers or celery sticks. www.teresabovey.co.uk Baked Bramley apple Directions: Pine custard iced custa Apple granita - juice the apples sp rd Whisk together the egg yolks with using a juicer (or use apple juice). 1. Add a little sugar to taste, and sugar in a large heatproof pple gran bowl until pale. and a ita sieve into a tub and freeze until completely frozen. 2. In a separate pan bring the milk, cream and pine needles Ingredients: Baked apples - preheat the oven up to the boil in a pan. For the apple granita to 240C/475F/Gas 9. • 4 Bramley apples (or 3. Turn off the heat and set aside Lightly coat the apples in 125ml/4fl oz apple juice) 1. for 30 minutes to infuse. Once butter and sprinkle with • Sugar, to taste infused, slowly bring back up demerara sugar. For the baked apples to the boil and turn off the heat. “Comforting • 2 Bramley apples, peeled, 2. Place the remaining baked 4. Pour it gradually, into the cored and cut in half apple ingredients, except the egg yolk mixture, whisking baked apples with • 100g/3½oz butter mixed spice and zests, into constantly. Keep whisking homemade custard, • 50g/1¾oz demerara sugar a pan. Bring to the boil and until the mixture has cooled topped with a • 110g/3¾oz raisins simmer for two minutes. down then sieve into a clean • 50ml/1¾fl oz double cream 3. Remove from the heat and add pan and keep warm. refreshing granita.” • 110g/3½oz soft brown sugar the mixed spice and zest. To serve • 5g ground mixed spice 4. Divide the mixture between • 1 lemon and 1 orange, four small ovenproof pots or Scrape the frozen juice with the zest only ramekins and top with the back of a spoon to form a granita. For the pine custard halved apples. Divide the custard between four • 250ml/9fl oz milk bowls then place a baked apple • 250ml/9fl oz cream 5. Bake for 10 minutes. half on top and sprinkle over • 50g/1¾oz fresh Douglas 6. Reduce the oven temperature the granita. fir pine needles to 160C/325F/Gas 3 and • 200g/7oz egg yolks cook until soft (approximately • 80g/2¾oz caster sugar by Sat Bains 10 minutes). Nottinghamshire 17 Restaurateur MRF To urs The Materials Recovery Facility (MRF) in The EnviroGrant Scheme Mansfield, Nottinghamshire is where Veolia Environmental Services recyclable materials that are collected Nottinghamshire runs a community from households are sorted into different fund called the EnviroGrant scheme. types (e.g. plastics, cardboard, paper, metal). This is a fund to which not-for-profit The MRF features a small education room and a dedicated visitors community groups based in the county walkway and viewing platform. Tours can be booked to observe the of Nottinghamshire (excluding the city day-to-day operation of the facility. (Minimum age of 7). of Nottingham) can apply for grants of up to £1,000 for projects which improve Further information can be found at: their local environment. www.veolia.co.uk/nottinghamshire

Cooking Oil Community RePaint Recycling Tins of paint should not be put in your bin at home, unless they are empty In association with or contain only solid dried-up paint residue. Living Fuels we are A much better idea is to donate unwanted now able to recycle liquid paint to our Community Repaint used cooking oil schemes. Any reusable paint is given away from domestic to community groups that can then use premises at all 14 of it to refurbish and improve spaces used Nottinghamshire’s by their members. During Household Waste the summer, the schemes Recycling Centres. are opened up the public at special open days. For more information, please visit: 18 www.nottinghamshire.gov.uk/communityrepaint Schools Waste Action Club The 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 Real Nappy Campaign management among school staff and pupils, encourage Real nappies can reduce the rubbish in your bin and and support schools to reduce, reuse and recycle waste also increase the pounds in your pocket! To get a baby and transfer the knowledge gained by pupils and staff through from birth to potty you will only need to buy from working on waste at school to achieve increasingly around 50 cotton nappies compared to thousands of sustainable waste management in the home. 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 Composting could save over £500 over a 2½ www.nottinghamshire.getcomposting.com year period. Nottinghamshire Recycle for Nottinghamshire has teamed up with County Council are currently getcomposting.com to provide an exclusive offer of home offering£25 cashback (one per compost bins and other great green products. household) to all residents within the county of Composting at home turns most kitchen and garden waste into Nottinghamshire (excludes a rich compost to keep your garden blooming year after year. City of Nottingham) when See the website for details: you spend £50 or more on www.nottinghamshire.gov.uk/living/waste real nappies. www.nottinghamshire. gov.uk/living/waste 19 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 The hints and tips we heard at the roadshows were so good that we wanted Nottinghamshire to manage household waste created in the county. Over the life of the 26 year Private Finance Initiative (PFI) to be able to share them with everyone waste management contract, Veolia will help to increase in this mini book. household recycling and composting in the county to 52% by 2021; significantly reducing the amount of waste going to landfill. Please do send us your photos Veolia Environmental Services are also responsible for operating when you cook the recipes the county’s 14 Household Waste Recycling Centres on behalf of Nottinghamshire County Council and has been successful We look forward to hearing your feedback in recycling an average of 75% of material taken to these sites. via our website: Both Veolia Environmental Services and the County Council deliver waste education workshops and awareness campaigns www.veolia.co.uk/nottinghamshire like the Love Food Hate Waste initiative to encourage residents or at one of our Love Food Hate Waste events. in their efforts to minimise waste.

Find out further information at: www.veolia.co.uk/nottinghamshire www.nottinghamshire.gov.uk/living/waste Printed on 100% Recycled Paper www.lovefoodhatewaste.com