Start the New Year with your best foot forward (and your environmental footprint very small!) by becoming a no-waste kitchen whizz. With some small, simple changes, you can use less and reuse more, and still enjoy fantastic meals that pack a punch.
Try out these easy and delicious recipe ideas from My Zero-Waste Kitchen below, and you may be surprised what those leftovers and food scraps can do when they’re given a second lease on life!
This recipe breathes life into vegetable peelings, smoked fish or leftover roasted vegetables. As you make the base, keep an eye on the “zero-waste it tips” below for chances to spruce up your pan with some delicious leftovers!
1 tbsp coconut or olive oil
1 onion, about 3oz (85g), finely chopped
3 garlic cloves, crushed
1¾oz (50g) spinach, tough stalks removed, chopped
3 ½oz (100g) broccoli florets, stem, and leaves, finely chopped
1¾oz (50g) peas, fresh or frozen
5fl oz (150ml) milk, nut or dairy
2 tbsp fresh chopped herbs such as parsley, dill, chives or thyme
2½oz (75g) cheese, such as feta or Cheddar, crumbled or grated (optional)
salt and freshly ground black pepper
1. Heat the oil in a medium, non-stick, ovenproof frying pan over a medium heat.
2. Add the onion and garlic, and cook slowly for 3-4 minutes until soft.
3. Add the vegetables and cook for a further 4-5 minutes.
4. Whisk the eggs and milk together. Stir in the herbs and cheese, if using, then season with salt and pepper to taste.
5. Preheat the grill on a medium setting.
6. Level out the vegetables in the pan and gently pour the egg mixture over them. Reduce the heat to low-medium and continue to cook the frittata for 10-15 minutes, without stirring, until the underside is cooked.
7. Place the pan under the grill for about 5 minutes to set the top of the frittata.
8. Remove the frittata from the grill and allow to cool for 2-3 minutes before serving.
Replace the spinach with 3½oz (100g) mixed vegetable peelings, such as carrot, beets, parsnip, or potato, and add to the frittata at step 3 with a splash of water. Increase the cook time at step 3 to 10 minutes.
Add 5½oz (150g) of leftover ready-to-eat smoked fish, skinned and broken into bite-sized pieces, at step 6.
Leftover roasted vegetables
Replace the spinach, broccoli and peas with around 10oz (300g) leftover cold roasted vegetables. Chop into small cubes if necessary, and add to the frittata at step 3.
Ready for more tasty recipe ideas? Get inspired with the dishes below.
Choose tired sweet potato, beets or zucchini, and add wilting herbs to make these scrumptious muffins your own. Top tip: keeping the skin on your vegetables will also add extra nutrients!
Stale bread, leftover grains or pasta pieces transform this hearty vegetable soup into a delicious zero-waste meal.
From apple cores to kiwi skins and leftover greens, this nutrient-packed smoothie gets the most out of your fruit and vegetables. Top tip: there’s no need to hull the strawberries – just add them in whole.
Looking to live sustainably without overhauling your life? My Zero-Waste Kitchen shows you how to put the three R's - reduce, reuse, recycle – into practice in the kitchen.
Discover the secrets of sustainability, including shopping wisely, which foods you can freeze, and how to turn your scraps into delicious dishes and snacks such as falafel, pesto, and even melt-in-the-mouth cake. Handy tips and tricks will help you live sustainably without making huge changes, and guide you to a sustainable kitchen, with advice on kitchen equipment, food storage, growing herbs, and meal-planning tips.