Our Climate Champions recently asked you on Instagram what foods you have problems with using up.
The most popular culprits found lurking in your kitchens were:
- Bagels
- Bread
- Herbs
- Salad bags
- Fruit - bananas, pears, apples, avocado
- Vegetables - onions, carrots, bell peppers, spring onions, mushrooms, celery, spinach
- Milk
- Grated cheese/cheese slices
- Left over baked beans
- Eggs
- Pesto
- Pasta sauce
- Wraps
So seeing as it's Food Waste Action Week, here's a recipe idea that uses up a lot of those leftovers...
One pan Ratatouille and eggs
Serving suggestion: Serve with a side salad and tortilla wraps. Serves 4.
Ingredients:
Herbs, salad bag, onions, carrots, cheese, baked beans, bell pepper, spring onions, mushrooms, celery, eggs, pesto, pasta sauce, spinach and wraps.
Store cupboard: seasoning to taste, chilli, garlic, 400g chopped tomatoes
Method:
- Preheat oven at 200˚C, 180˚C (fan) or gas 6
- Peel and dice 2 onions and 2 carrots
- Wash and dice some celery
- Fry all three in a pan on the hob with some vegetable oil, until they soften
- Add garlic (fresh or dried)
- Prepare and dice fresh peppers
- Prepare and slice mushrooms
- Add the mushrooms and peppers to the pan
- Add a tablespoon of pesto paste
- Add the left over pasta sauce. If you do not have allot also add a tin of tomatoes
- Add left over baked beans and mix everything together
- Season to taste with salt and pepper, and add a tablespoon of vinegar and a pinch of sugar (optional)
- Place washed left over spinach in the base of an oven proof dish
- Spoon over the tomato and vegetable mix
- Make 4 wells in the tomato mix and crack your raw eggs into it
- Sprinkle the dish with cheese (whatever you have)
- Bake for 12 -15 mins depending on how you like your eggs
- Garnish with fresh herbs and finely diced spring onions
Serve piping hot with a side salad and tortilla wraps.
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