Love Food Hate Waste

Yum Yum Wicked Tortilla
by Michele White, South Benfl eet
Using leftover chicken
or ham

Yum Yum Wicked Tortilla recipe
Ingredients
Tortilla wrap
Sun dried tomato paste
Cherry tomatoes
Leftover chicken pieces or ham
Baby spinach
Grated cheese or mozzarella
Olive oil or chilli oil
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Essex authorities working together
to reduce food waste
Method
1. Preheat the oven to gas mark 5 or
190°C.
2. Place a tortilla wrap on a backing
sheet.
3. Spread the tomato paste all over
the wrap.
4. Sprinkle some cherry tomatoes
onto the wrap then add the
leftover meat.
5. Put a good handful of the spinach
over evenly, followed by the
mozzarella or grated cheese.
6. Drizzle with olive oil or chilli oil.
7. Cook in oven for 10 minutes or
until chicken is piping hot.
Tip: Why not freeze tortilla wraps and just use
one at a time?

After Christmas
Chocolate Cake
by Vicki Lansdill, Shenfi eld
Using leftover dried fruit,
glace cherries, angelica, nuts
& biscuits from the festivities.

After Christmas Chocolate Cake recipe
Ingredients
100g plain chocolate
Any leftover dried fruit, glace
cherries, angelica, nuts & biscuits
2 tbsp alcohol
Tip: Soaking the fruit will
help to revive any that look
a little bit too dehydrated!
Remember to recycle the
glass bottle when empty.
For more leftover recipes visit
lovefoodhatewaste.com
Essex authorities working together
to reduce food waste
Method
1. Soak dry fruit in the alcohol.
Crush biscuits and have other
ingredients to hand.
2. Line a cake tin (preferably square
or oblong) with grease proof
paper or cling fi lm. Size of the tin
doesn’t matter as it doesn’t have
to be full.
3. Melt chocolate in a bowl over
hot water with a knob of butter.
When melted tip all the other
ingredients into the bowl and
stir untill everything is covered in
chocolate.
4. Pour contents into the lined tin,
press well down and put tin in the
fridge.
5.
When set, preferably the next
day, take out the tin and wrap
in fresh greaseproof or thin
polythene and keep in the fridge
until needed (it keeps for ages).
6.
Cut into small pieces as it’s very
rich.

Chilli Beef Croquettes
by Colin Ord, Elsenham
Using leftover roast
beef and mash potato

Chilli Beef Croquettes recipe
Ingredients
Leftover roast beef
150g left over mash potatoes
1 spring onion
1 small red chilli (fi nely diced)
1 tbsp fresh chopped coriander
1 egg yolk
½ tsp horseradish sauce
Salt & pepper
Coating
Breadcrumbs
Plain fl our
1 egg whisked
Vegetable oil for frying
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Essex authorities working together
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Method
1. Finely chop the beef.
2. Combine all the ingredients
together and bind with the egg
yolk to form a stiff mixture.
3. Season to taste.
4. Divide the mixture into even sized
portions and form into small
croquette shapes.
5. Dip each croquette into the
fl our, egg wash and then the
breadcrumbs.
6. Deep fry the croquettes until
golden brown.
Serve with a tossed green salad and
sweet potato wedges.
Tip: Why not grow your own
coriander on your windowsill or in
a window box, patio container or
vegetable patch, then you can cut off
the exact amount you need.

Curried Veggers Pie
by Mrs Callender, Billericay
Using leftover
vegetables

Curried Veggers Pie recipe
Ingredients
2-3 onions chopped
2-3 sticks of celery
2-3 tbsp of olive oil
2-3 tsp curry powder medium
strength or to taste
190g tin of baked beans
2-3 large tomatoes (it’s ok if they are
a bit squishy as long as you can still
slice them)
100-200g of cheese (any kind)
200-400g leftover cooked
vegetables cut into small chunks but
don’t include potato
200-400g cooked mash potato or
boiled or baked potatoes
Tip: Why not cook more
and then freeze half, just
defrost and warm through
when desired!
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Method
Essex authorities working together
to reduce food waste
1. Fry the onions and celery in olive
oil until starting to soften.
2. Add curry powder and continue
to fry gently.
3. When curried veg are soft add
your selection of leftover veg to
frying pan and mix, gently heat
through for 5-10 mins.
4. Put curried mix in a large oven
proof dish and spread to make
thin layer.
5. Pour baked beans over veg mix
(no need to heat fi rst).
6. Slice cooked mash potatoes, or
whatever sort you have, into thin
slices and place in a layer over
the baked bean layer.
7. Slice tomatoes and grate or slice
cheese and arrange cheese and
tomatoes on potato layer.
8.
Put in the oven until everything is
heated through and tomatoes look
roasted and cheese is melted and
bubbling.
Se Serve with steamed veg or salad or
ju just enjoy on its own!

Fish Cakes with
a Twist
by Bev Stumpf, Saffron Walden
Using leftover fi sh
and mash potato
Winning
recipe

Fish Cakes with a Twist recipe
Ingredients
Leftover vegetables
Leftover mash potato
Leftover fi sh (about 280g)
1 egg
Chopped coriander
Seasoning
A little curry powder (optional)
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Essex authorities working together
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Method
1. Take the leftover veg and mash
and form into cakes along with the
fl aked fi sh and the beaten egg.
2. Season with chopped coriander
or parsley and curry powder to
taste.
3. Shallow fry in oil until golden
brown.
Simple but very good!
Serve with lime wedges and rocket
and mango salad.
Tip: Wrap any leftover fi sh and chill.
It’s best eaten within a day of cooking.

Parcels (also known as ‘Tortoises’)
by Anne Grosett, Rayne
Using leftover meat
from Sunday’s roast

Parcels (also known as ‘Tortoises’) recipe
Ingredients
Leftover chicken/lamb/turkey/pork from
the Sunday roast
1 onion
2 cloves of garlic (optional)
1 tbsp of sunfl ower oil
55g plain fl our
30g butter
½ pint of milk
Pinch of salt
Pinch of pepper
Fresh lemon, thyme or any appropriate
herb
For the pastry
8oz plain fl our
4oz butter or margarine
2tbsp cold water
Or you can use ready rolled pastry
Tip: Ready made pastry
can be found in the freezer
cabinet of most supermarkets
and can transform your
leftovers into a tasty meal!
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Method
Essex authorities working together
to reduce food waste
1. Gently fry onion and garlic if required
in a little oil in a non stick saucepan.
2. Add your chicken (or other leftover
meat) and stir through until heated.
3. Add the salt, pepper and herbs and
stir.
4. Add the butter and stir until melted.
Sift in the fl our and stir to make the
roux and then gradually add the
milk, whilst constantly stirring until
smooth sauce is made.
5. Switch the pan off and leave with the
lid on whilst you make the pastry.
6. Sieve the fl our and salt, rub in the
butter with fi ngers then gradually
add water kneading with hands
to make pastry into a rolling
consistency.
7. Roll the pastry into approx a 12
inch square and then divide into 4
squares. Take the mixture from the
saucepan and place into the centre
of each square.
8. Next, make into parcels by bringing
each corner into the centre and
squeeze them together, making sure
you also join the 4 seams from the
centre to edge by pinching together
with fi ngers.
99.
Make small knife slit and brush with
milk if desired.
10 10. Place parcels on a non stick baking
tray and put in oven 220°C or gas
mark 7 for 20-30 mins until pastry is
cooked.
11 11. Serve immediately.

Resurrection Risotto
by Josephine Griffi ths, Witham
Using leftover meat
and vegetables

Resurrection Risotto recipe
Ingredients
Long grain rice – allow 50-60g per
person.
Water (salted) - allow 1 pint per
100g of rice.
Vegetables, either leftover veg,
cooked frozen mixed veg or
a combination of both - allow
100-120g per person.
Tomato and mushrooms (chopped).
Leftover cold meat, any available or
combination - allow 100-120g per
person.
Seasoning
(quantities given for 2 people)
20ml tomato puree.
2.5ml Worcester sauce.
2.5ml garlic granules/powder.
2.5ml or ½ cube vegetable stock
powder.
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Method
Tip: Leftover rice could be used
instead, make sure the rice however is
piping hot before eating.
Essex authorities working together
to reduce food waste
1. Using a large saucepan or
pressure cooker, cook the rice in
water until just tender.
2. Pour off most of the surplus water
and reserve.
3. Dice the meat into 5mm cubes
approximately.
4. Add the seasoning, meat and
vegetables to the rice.
5. Return to the boil and simmer
gently for 10 minutes, stirring and
adding reserved cooking water
to maintain moisture level as
required.
6. Serve immediately.

Topsyturvy Tart
by Geraldine Willden, Galleywood
Using over ripe or
wrinkly fruit

Topsyturvy Tart recipe
Ingredients
6 wrinkly skinned eating apples or
pears or any other over ripe fruit
40g butter
3 tbsp soft brown sugar
1 sheet puff pastry
Tip: Remember to put your
apples cores and skins,
and any inedible fruit, into
your compost bin. Visit
recyclenow.com/compost
for more information.
For more leftover recipes visit
lovefoodhatewaste.com
Essex authorities working together
to reduce food waste
Method
1. Peel, core and cut the apples into
8 pieces.
2. Melt butter in a non stick frying
pan and gently cook the apples
in the butter for 15 minutes over a
low heat, stirring frequently.
3. Add the sugar, stir and cook the
apples for a further 10 minutes
until they are golden brown and
starting to turn translucent.
44.
Line the bottom of the tin with
baking parchment. Tip the apples
and juice into the tin and cover
with the pastry sheet.
5. Cook in a hot oven for 20-25
minutes until the pastry is well
risen and golden brown.
6.
Cool for 5 minutes. Invert onto a
serving plate so that the pastry is
on the bottom and the apples on
top.
7.
Serve with cream, custard or ice
cream.

Tuna Crumble
by Brenda Westwood, Manningtree
Using tinned tuna and
leftover vegetables

Tuna Crumble recipe
Ingredients
1 can of tuna (the size will depend
on how many you are feeding).
Flour (preferably wholemeal).
Milk and water mix (powdered milk
if you don’t have fresh).
Bread (preferably brown) but doesn’t
need to be fresh, a crust or two from
the end a loaf or a roll from the
bottom of the freezer.
A few mushrooms, couple of sticks
of celery, half a tired pepper, a
courgette or two or a handful of
frozen sweetcorn if the fridge is
empty!
A sprinkling of long life grated
parmesan.
Tip: Remember to recycle
your tuna tin when fi nished.
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Method
Essex authorities working together
to reduce food waste
1. Drain the oil from the tuna into a
frying pan, use this as the basis of
the sauce by cooking the fl our in
the hot oil then add the milk and
water mix.
2. Mix well as it cooks. (Brown fl our
it is likely to mix better than white!)
3. Check the vegetables you have.
Preferably use one at a time, you
could mix more but chop fi nely
and mix with the tuna in an oven
proof dish.
4. Pour the sauce onto the tuna and
mix again.
5. Turn the bread into crumbs and
put a layer on the top of the tuna
mix (as deep or as shallow as
you choose) and sprinkle with
parmesan.
6. Bake at about 180°C or gas mark
4
for about 30 minutes until all is
browned to taste.

Winter Pudding
by Sandie Cottee, Chelmsford
Using leftover bread

Winter Pudding recipe
Ingredients
10-12 slices of stale bread
(depending on size of dish)
900g mixed berries (i.e. blackberries,
raspberries, blueberries)
4 tsp sugar
A little powdered cinnamon
3 whole cloves
Cream or crème fresh to serve
Tip: You can freeze cream
to save throwing it away if
you haven’t had time to use
it, simply defrost it in the
fridge overnight when you
need it.
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Method
Essex authorities working together
to reduce food waste
1. Gently heat sugar and the fruit in a
saucepan to release the juice from
the berries. You will need about ½
pint of juice so add water to make
up if necessary. If you like add a
little red wine. Add the cinnamon
and cloves.
2. Strain and reserve juice and fruit.
3. You need a large shallow
rectangular dish (about 30cm x
25cm).
4. 4 Dip one slice of bread in the fruit
juice and lay face down in the dish,
repeat covering base completely.
Cut bread if necessary so there are
no gaps.
5. Cover the bread with berries
making an even layer.
6. Repeat step 4, covering the fruit
with the bread slices, this time with
the juice side uppermost.
7. 7. Pour the remaining juice evenly
over the bread, cover with cling fi lm
and place a heavy weight on top.
Refrigerate over night.
8. To serve remove the weight and
cling fi lm, cut into squares or
slices, sprinkle icing sugar over
the top and a mint leaf can be
added. Serve with cream or
crème fresh.
Summer Su option: simply leave out
the cinnamon and cloves.

Pork Burger
Using leftover pork

Pork burger recipe
Ingredients
Leftover pork
1 red Onion
1 tablespoon chopped parsley
1 free range egg
Burger buns
Handful of breadcrumbs
Leftover salad and onion slices to
serve
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Method
Essex authorities working together
to reduce food waste
1. Put the leftover pork into a food
processor and process until finely
chopped. Add the grated red
onion, breadcrumbs, egg, parsley
and season well.
2. Shape into patties, cook on BBQ
on each side until brown and
cooked throughout.
3. Serve in burger bun with salad
and onion.

Hot Soya Cross Bean bun Burger pudding
Using long life soya
beans and stale bread
Using leftover hot
cross buns
© www.piginthekitchen.blogspot.com

Soya bean burger recipe
Ingredients
150g frozen soya beans
Chilli
55g breadcrumbs
2 spring onions
Coriander
1 free range egg
1 tablespoon plain flour
1 tablespoon olive oil
Burger buns
If you would like a copy of the Food
Lovers Cook Book to add this recipe card
to simply email your name and address to
wastemanagement@essex.gov.uk
call 0845 603 7625
or you can download it at
reduceforessex.co.uk
Essex authorities working together
to reduce food waste
Method
1. Place soya beans, chilli,
breadcrumbs, spring onions,
coriander and egg into a food
processor and pulse briefly to
combine.
2. Shape mixture into a patty and
cover in the flour.
3. Fry on the BBQ until cooked
through and golden brown.
4. Serve in a burger bun with salad.
For a tasty couscous salad using
leftover nuts and vegetables visit
lovefoodhatewaste.com

Hot cross bun pudding
Using leftover hot
cross buns

Hot cross bun pudding recipe
Ingredients
4 hot cross buns, each cut
across twice horizontally to
make three slices
Margarine or butter
Rind from a lemon
Pinch of ground cinnamon
2 free range eggs
450ml milk
Sugar
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Essex authorities working together
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Method
1. Keep the tops of the buns
aside, spread the slices with the
margarine or butter and cut them
in half. Arrange the slices spread
side up in a deep ovenproof dish.
2. Sprinkle with the cinnamon and
lemon rind and finish with the four
bun tops.
3. Beat the eggs and milk together
and pour the mixture over the
buns.
4. Sprinkle some sugar on top. Bake
at 180C/350F/Gas 4 for about
40 minutes or until the top is crisp
and golden and the pudding is
risen and set. Serve hot.
Hot A third Cross of all the bun food pudding we
buy in the UK ends up in the
bin, this amounts to £400 per
household each year. Here are
some tips to help you save food
and money this Easter.
Shop for it
Plan your meals for the bank
holiday, that way you will
only shop for what you need
and won’t be left without that
vital ingredient. For ready
made meal planners visit
lovefoodhatewaste.com
Freeze it
Whip any leftover cream
before you freeze it to stop it
from becoming grainy when it’s
thawed.
If you can’t eat all of your Easter
cake freeze it; wrap in a double
layer of clingfilm and foil, it’ll
keep for up to one month. Put
greaseproof paper between the
slices so you can defrost a piece
at a time.
Using leftover hot
cross buns
Freeze leftover bread sauce,
as long as it has not been frozen
before.
Use it
Simnel cake is an Easter
tradition and a great way of
using up dried fruit left lurking
in the cupboard.
Everyone loves decorating eggs
at Easter but remember to eat
them! Do a quick omelette or
add them to pasta sauces or
even freeze them for another
time. Freeze them separately
though; for whites, label how
many there are in each container.
They are ideal for meringues.
Yolks will keep frozen for 4-5
weeks. Leave both to thaw
naturally.

Do something interesting with
your Easter eggs; melt the
chocolate for a fondue with
fruit or melt it over ice cream.
Save it
Don’t throw away leftover meat
from your roast, try roast lamb
fritters or Greek lamb kofta,
see lovefoodhatewaste.com
for recipes.
Refrigerate it
Keep ripe fruit in the fridge
to make it last longer.
Buy watercress in bunches.
To keep it fresh put it upside
down in a bowl of water and
keep in the fridge.
Store it
Always keep bananas separately
from other fruits unless you want
the other fruit to ripen quickly.
For more information on food waste and
other ways to reduce your rubbish visit
reduceforessex.co.uk
Essex authorities working together
to reduce food waste
Use airtight containers to keep
leftovers fresh in the fridge.
Perfect portions
The ideal portion of mashed
potato is 2 heaped tablespoons
per person and for rice it is
75ml. For more perfect portions
see lovefoodhatewaste.com
If you would
like a copy
of the Food
Lovers Cook
Book to add
this recipe
card to simply
email your name and address to
wastemanagement@essex.
gov.uk
call 0845 603 7625 or
you can download it at
reduceforessex.co.uk