Waste not… - Dacorum Borough Council

Astley Cooper School
presents
Waste not…
Want not!
A guide to saving food and money including
tasty recipes…! Love food, hate waste!
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‘Waste
Contents
Reasons why
we need to
reduce food wa
ste
Hints and tips
to reduce food
Storing your
waste
food
What do food
labels mean?
Recipes
Lunch
Toasted San
dwiches
Meat Bague
tte
Fish Cakes
Dinner
Bubble ‘n’ Squ
eak
Risotto
Cottage Pie
Mixed Veget
able Curry
Dessert
Fruit Salad
Smoothies
1
3
5
6
7
8
9
10
11
12
13
14
15
16
NEED
E
W
Y
S WH
N
O
S
REA
TO REDUC
E FOOD W
ASTE
od and
es of fo away
n
n
to
n
illio
wn
• 8.3 m aste are thro
most of
w
,
K
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in
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d
e
th
.
in
ear
n eaten
every y
ve bee
a
g
h
in
w
ld
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u
r
o
which c
lent of th
e equiva ht in the bin.
th
is
t
a
h
T
aig
onth str
t also a
£50 a m aste of food bu
w
This is a oney.
rage
fm
o
te
the ave
s
a
ts
w
s
o
c
r.
d
0 a yea
ng foo
ren £68
• Wasti
d
u
il
o
h
c
y
t
h
it
tha
family w
the food ourself
y
u
b
ly
n
y
e
If you o
will sav
le
en you
elp peop
h
ld
u
need th
o
c
is
th
nd
money a credit crunch.
e
th
g
in
r
u
d
FAct
• Thro
win
of res g food awa
ou
y is a
energy rces. Think
waste
, wate
r and p about all th
in food
e
ackag
produ
ing us
c
and st
ed
orage. tion, transp
ortatio
This a
when
ll g
n
w
good f e throw a oes to waste
way p
ood.
erfect
ly
• Food that is decomposing in landfills emits greenhouse
gases which speed up global warming. If we stop
wasting food that could have been eaten it would have
the same impact on CO2 emissions as taking 1 in 4
cars off UK roads.
• It costs a lot of money to put rubbish in landfills.
Landfills are filling up fast and we are running out of
landfill space. All of the landfills in Hertfordshire are
now full up. Soon we will have to use green space or
even parks to put our rubbish in!
Although we have recycling bins,
we need to cut down on what we
put in them as we can reuse food
and other items e.g. by freezing
leftovers. Reusing is better
than recycling
1
When you waste food you also waste money and
in these desperate times the last thing anyone
wants to do is waste money.
Make a shopping list for the week and always
stick to it. This will help save money as you won’t
buy unnecessary food items
Only buy and cook what you will eat – perfect
portions. This way you won’t end up with any food
waste. This also means that you will save money.
-Frozen foods are commonly cheaper than fresh
foods and they also last longer.
-Buy foods that can be cooked from scratch.
IT IS IMPORTANT TO
FREEZE ANY LEFTOVERS
and save for another day.
2
d
s an
t
n
i
H
Tips
TO REDUC
E FOOD W
ASTE
ded
it is nee
d until
o
fo
e
z
Free
frozen.
an’t be
c
t
a
th
ch
not mu
There’s
• Nuts
bags.
r
e
z
e
fre
freeze:
d
n
n
a
a
c
lk
tubs or
u
• Cream
o
o
y
now y
e and
k
it
u
h
o
w
y
e
Did
te th
(separa ly) • Eggs
te
a
r
topping
a
p
se
a pizza
r
fo
t
freeze
c
e –perfe
• Chees
.....
Freeze
using
Sto
rage.....
• Keep your
fridge cool –b
etween 1 an
• Store food
d 5 degrees.
in tubberwar
e pots or ai
it’ll last long
rtight glass
er
jars,
• Use bags
clips to seal
open bags
Perfect portions - only cook what you need
•Lefto
Hints
ver ce
and ti
r
ps.....
e
a
to ma
.
ke it a l well why
not ad
lot cru
•Usin
d
n
it to s
chier.
g half
ome m
a pep
memb
uesli
per? L
rane in
eave
tact, t
you re
t
he
h
move
them. e pepper wi stem, seed
•Why
s and
ll last
not re
longer
p
t
l
han if
ac
fridge
with a e the drawe
rs in t
salad
long t
ingred
h
h
ients s in plastic re e bottom o
•Was
f your
tay fre
sealab
h spin
sher f
le box
a
c
o
, y
h and
r days
shake
longer our
si
of
.
airtigh f as much w lver beet w
t
el
a
longer container in ter as you c l in cold w
. This
a
ater
t
na
h
e fridg
metho
e, it w nd store in ,
d also
ill ke
an
revive
s old s ep fresh for
pinach
.
3
and
s
t
n
Hi
Tips
continue
d.......
..
• Debbie Meyer
Green Bags ar
e wonderful fo
keeping fruit an
r
d vegetables fr
esher for longer
.
• When you bu
y an iceberg le
ttuce break it
with your hand
up
s and store it
in the fridge in
bowl of cold wat
a
er - it will stay
fresh and crispy
for much longer
than normal.
• Wrap lettuce,
carrots, courge
ttes etc in kitc
paper and put
hen
them in plastic
bags in the sala
compartment of
d
the fridge. The
paper stops th
moisture from
e
softening the
vegetables an
keeps them fres
d
h.
• Fresh parsle
y, cleaned, was
hed and dried
will keep for ov
well,
er 10 days in
a tightly closed
plastic box betw
een layers of pa
per towel.
able
veget to
s
a
se
ch
g the
le, su
wast
oidab oid sendin
v
Food
a
n
av
e u
at ar
u can
ste th es. But yo
a
w
e it
d
er tim en.
e foo meat bon
v
m
O
o
s
.
d
e
ar
are
g:
s and
t hom
our g ne at
There it peeling e followin
ste a ver for y
li
a
n
h
w
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o
t
r
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t bin
oing
rden oil impro
and
s
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a
o
g
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b
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ll
com
and
landfi
hen
a rich bsidised
aste
4
u
r kitc become
s
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4
Stor
ing
your
food
The majority of edibl
e food is thrown aw
ay because many
people do not unde
rstand the differen
ce
between use by
and best before da
tes, or they are fea
rfu
l of reheating
leftovers and making
their families sick.
He
hints and tips on ho
re are some
w to ensure food wi
ll be safe to eat:
There are lots of dif
ferent ways we ca
n save food. One
important way is pr
oper storing of food
be
fore and after it’s
cooked, so we can
eat again another
da
y.
Some ways to
store food are as fo
llows:
correct
at the
is
e
g
id
freezer
your fr e fridge and
e
r
u
s
h
ake
s. T
y food!
zer- M egrees celsiu ze almost an
e
e
r
F
d
nd
ree
1 and 5
idge a
in
u can f
The Fr ure, between long time. Yo
tore it
then s
t
a
a
ot
d
r
n
r
n
e
o
a
p
f
o
kly
tem
e. D
ood
ic
f
ic
u
r
e
q
v
r
r
t
o
e
f
a
s
e
ne day
ing to
can pre
s, or o
not go
y
a
e
r
d
a
o
u
in tw
t yo
od tha
rs with
will
Cool fo . Eat leftove
ss jars
la
g
r
e
.
o
g
e
erware
the frid ore than onc
ke tupp
m
li
t
s
a
r
e
e
h
n
re
contai
the
rtight
i
a
fruit in to
in
d
d
a
o
r
b
o
f
e
g
y
n
fridge
Storing esher for lon
ere’s a
in the
fr
ck if th
it
e
it
h
e
p
r
c
e
o
t
e
h
k
it fres
rest. S
eep fru d from the
k
o
T
e
t
resh
para
ay.
Fruit F d keep it se r.
other d
n
a
n
r
e
a
o
g
f
for lon
bunch
keep it
fresher
tles to
t
it
o
p
b
e
e
in
k
ze milk
lso free
a
n
a
c
ou
Milk- Y
5
What do food labels mean?
We often throw food away before we need to which is a
big waste!
Make sure you are ‘label wise’ and read the guide
below:
Use By:
This means that you should not use the food after the
date on the label. This is usually food that needs to be
kept in the fridge and goes off quickly such as milk,
chicken etc.
Best Before:
It is safe to use food after the best before date although
it might no longer be at its best. This is usually food
that lasts longer such as tins or frozen food. One
exception, you should never eat eggs after their best
before date.
Sell by / Display Until:
These labels are for the staff in the shop so they know
when to take food down off the shelves. Food can be
safely eaten after its sell by date.
6
Recipes
Recipes
Here are many
mouth-watering
dishes you are able
to make from last
night’s
leftovers.......
7
Toasted
Sandwiches
If you want a quick little snack or are feeling a little peckish,
then you could make a quick toasted sandwich.
1. To make, you could use bread that is going stale and anything
that is in your store cupboard or fridge. This could range from
cheese, ham, onion, etc.
2. When the ingredients are ready, toast the bread in a toaster. Add
the filling and put in the microwave for about 30 seconds.
3. When the time is up, leave to cool and tuck in.
8
Meat Baguette
The good thing about this dish is that you can create
whatever you like from it, using any leftovers and
ingredients you fancy.
Ingredients:
• Any leftover meat
• Any leftover salad
• Any leftover baguette or french rolls
• Dressings Or Seasoning (optional)
Directions:
1. Slightly toast the baguette in the oven on a very low heat (this
will warm it through and make it extra delicious!)
2. Butter the bread, adding any dressings, sauces and seasoning
as you go along – optional.
3. Add meat and salad to the baguette and this makes the
baguette the perfect baguette ever!
9
Fish Cakes
Fish cakes are a good way to use up leftover fish, although
the potato should be freshly boiled and mashed to make it
easier to handle.
Ingredients:
• 225g leftover fish
• 1 tbsp milk
• 1 egg
• 75g breadcrumbs
• Chopped herbs (optional)
• Salt and pepper
1. For every 225 grams of fish use 225 grams of potato, a
tablespoon of milk, salt and pepper, a beaten egg and 75 grams
of breadcrumbs (which could be made from stale bread). Some
chopped herbs would add to the flavour.
2. Mix the cooked flaked fish with the mashed potato, milk and
herbs if using. Shape the mixture into patties and dip them in
beaten egg and then in breadcrumbs. Shallow fry them for 3-4
minutes each side until golden brown.
10
Bubble ‘n’ Squeak
Sticking to traditions, you can always whip up a quick
lunch or dinner by frying your roast dinner leftovers and
putting them on a plate.
Ingredients:
• Onions
• Leftover cabbage
• Leftover potato
• Salt and pepper
•
•
•
•
1. Melt the butter in a large
frying pan. Add the onion
and cook for 10 minutes,
stirring frequently, until
soft.
2. Tip the softened onion
into a large bowl and add
the potatoes and cabbage.
Season with salt and
pepper and mix together.
Shape the mixture into four
rough cakes, each about
2cm thick.
3. Wipe the pan clean with
kitchen paper, then add the
oil and heat. Put the cakes
into the pan and fry over a
medium heat for about 15
minutes, turning once, until
golden brown and crisp.
4. About 5 minutes before the
end of cooking, prepare the
poached eggs. Pour about
4cm of boiling water into a
Eggs
Butter
Vinegar
Oil
large, wide frying pan. Add
the vinegar and bring to
the boil. Reduce the heat,
so that the water bubbles
gently.
Crack
an
egg
into a cup or small bowl,
then gently tip it into the
water. Repeat this with the
remaining eggs.
5 Cook the eggs very gently
for 1 minute, then gently
spoon a little boiling water
over the centre of each egg
to cook the yolks. Poach
for a further 2 minutes,
then lift out the eggs with
a draining spoon, allowing
the water to drain.
6 Lay a poached egg on top
of each bubble and squeak
cake and break each yolk
gently with the tip of a
knife, so that it drizzles
temptingly.
11
Risotto
This is ideal for using up any store cupboard essentials or
items coming up to their use by date.
Ingredients:
• 250g chopped smoked bacon
• 1 onion, chopped
• 25g butter
• 300g risotto rice
• Half a glass of white wine (optional)
• 150g pack cherry tomatoes, halved
• 700ml hot chicken stock
• 50g grated parmesan cheese
1. Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an
ovenproof pan or casserole dish for 3-5 mins until golden and
crisp. Stir in the onion and butter and cook for 3-4 mins until
soft. Tip in the rice and mix well until coated. Pour over the
wine if using and cook for 2 mins until absorbed.
2. Add the cherry tomatoes and the hot stock, then give the rice
a quick stir. Cover with a tightly fitting lid and bake for 18 mins
until just cooked. Stir through most of the parmesan and serve
sprinkled with the remainder.
3
12
You can substitute any vegetables, meat or fish that needs to
be used up into this recipe.
Cottage Pie
For this recipe you can use any vegetables and any leftover
pieces of meat that you have in your fridge or freezer.
This is a great recipe because not only does it use up your
leftovers but you can also freeze what you don’t eat for a
later date.
Ingredients:
• 1 stalk celery
• 3 carrots
• 1 parsnip
• Green peas
• 1 onion
•
•
•
•
•
Leftover meat
1 clove garlic
A pinch of salt
1/2 cup milk
Mashed potatoes
You do not have to use these vegetables but these are some
suggestions.
Directions:
1. Preheat the oven to 350 degrees F, 175 degrees C, gas mark
4.
2. Place the carrots, parsnips, and peas into a large saucepan and
fill with 1 inch of water. Bring to the boil, cover, and steam for
15 minutes, or until vegetables are tender. At this point you
can also add in any vegetables that you want to use up.
3. Meanwhile, put your chosen meat into a large dish and stir in
the vegetables.
4. Mix enough milk into the mashed potatoes to make them
spreadable. Spread them over the top of the casserole and put
it back in the oven.
5. Bake for 25 minutes in the preheated oven, until the top is
browned and the casserole is heated through.
13
Mixed Vegetable Curry
This is ideal for using up any vegetables that are not at
their best.
Ingredients:
• 225g vegetables such as carrots, broccoli, baby corn, brussel
sprouts, cauliflower and French beans. But you can use any
vegetables you like
• 450g potatoes or sweet potatoes
• 400g can of chopped
tomatoes
• 2 tablespoons vegetable oil
• 150ml water or stock
• 1 onion peeled and chopped
• Coriander to garnish
• 50g creamed coconut, grated
Directions:
1. Cook the potatoes in boiling salted water for 10 minutes. Drain
and set aside.
2. Meanwhile, prepare the vegetables cutting into chunks.
3. Heat the oil in a large pan, add the onion and garlic and cook
for about 5 minutes, stirring occasionally. Add curry paste and
cook, stirring for 1 minute. Add the tomatoes and cook until
the mixture look like a thick paste. Add the creamed coconut
and stir.
4. Add the vegetables and 150ml water or stock. Bring to the boil,
cover and simmer for about 15 minutes. Cook for a further 5
minutes or until all the vegetables are just tender. Season and
add the coriander sprigs just before serving.
14
Fruit Salad
If you have any fruit that is going a bit soft and stale, then
you can whip up a quick fruit salad.
1. You could use any fruit, from apples, oranges, bananas,
cranberries, pears, cherries, grapes, kiwi, strawberries, etc.
2. All you have to do is cut all of it up into chunks of about a £2
coin size and throw into a bowl. If you have any syrup, yoghurt,
cream, or ice-cream, you could add about 2 teaspoons into it.
3. Eat for breakfast with some granola, as a lunchtime snack or
after dinner as a dessert. Enjoy!
.
15
Smoothies
This recipe is great for using up any leftover fruit that you
have. Just add a bit of yoghurt and a bit of milk and blend
it all together. You could take them to work and have them
for your break. Or you could put the smoothie into a bottle
and put it in your child’s pack lunch.
Ingredients:
• Milk 250ml
• 1 Yoghurt (Any flavour that you like)
• Chopped or sliced fruit (Any fruit that you like)
• In this recipe you can use any fruit that you like.
Directions:
1. Put the milk, yoghurt and fruit all into a blender.
2. Blend all of it together for about forty seconds.
3. Then pour into a cup or bottle and it is ready to drink!
Suggestions:
• Freeze fruit to make a smoothie another day
• Freeze your smoothie , put it in your lunch box to keep everything
cool during the day and it will be defrosted by lunchtime.
16
Thank You for buying our recipe booklet.
All proceeds raised by the sale of our recipe booklet will benefit a worthy cause
in our local community. Remember to always ‘Waste not, Want not’ and to Love
Food Hate Waste!
Writers and creators of the ‘Waste not, Want not!’ recipe booklet:
Dominique Backhouse
Hannah Bagley
Thomas Bending
Rosie Bickham
Papi Boateng
Jadie Caldwell
Ellena Cooper-Golding
Thomas Curtis
Reece Elbourn
Thomas Ford
Natalie Ganyani
Samantha Gower
George Hannagan
Abigail Hollis
Leah Hooker
Mark Katona
Todd Lelyveld
Georgia Long
Senna Mitchell
Stephanie Okonma-Utuk
Ebony Prophet
Natsai Simbi
Chloe Staines
Aimee Starck
Jed Taylor
Jessica Van Geene
Alana Ward
Sophie Warden
Tawnni Willis
Shannon Wright
Thank you also to our teachers for their help and support in creating
‘Waste not, Want not!’
For more handy tips and recipes to help reduce food waste, visit
www.lovefoodhatewaste.com
This booklet has been printed on behalf of Astley
Cooper School by WasteAware
Waste in Hertfordshire affects all residents. Through
WasteAware the County, District and Borough Councils
are working together to promote waste reduction and
recycling.
To find out more contact WasteAware on
0300 1234 051 or visit www.wasteaware.org.uk
and sponsored by
Hertfordshire Environmental Forum (HEF)
For more information about Hertfordshire
Environmental Forum visit www.hef.org.uk
for Hertfordshire
Printed September 2010
Paper supplied from sustainable forests