Great family-friendly recipes to cut your carbon emissions and waste. Enjoy food at its best, eat with the seasons, reduce food waste, and enjoy a sustainable diet. Join over 1000 subscribers to get weekly tips and recipes.
February Comfort Classics (Plus How to Turn Scraps into Something Useful)
|
Hi Reader If February cooking is starting to feel a bit samey, this week’s newsletter is here to refresh the midweek rota with comforting, low-fuss meals that make good use of what’s already in your kitchen. These are dinners designed to be filling, flexible and sensible on both cost and waste. On the menu: a hearty veggie cottage pie, leftover pork stroganoff that gives yesterday’s roast a second life, classic Cullen skink for cold evenings, and a creamy cauliflower cheese pasta that’s perfect for using up odds and ends from the fridge. I’ve also included a simple, practical guide to composting food scraps, so you can turn peelings and leftovers into something useful — cutting waste, helping your garden (or local compost scheme), and of course reducing your food waste. Until next week! ︎ Don't forget you can also follow me on social media! |
The Real Meal Deal
Great family-friendly recipes to cut your carbon emissions and waste. Enjoy food at its best, eat with the seasons, reduce food waste, and enjoy a sustainable diet. Join over 1000 subscribers to get weekly tips and recipes.
Hi Reader I'm hearing from people that one of their main concerns is the cost of living crisis. As prices on just about everything creep up, it's becoming more important to find ways to save on food. The good news is that you can still eat well on a budget and building in some meat free days really helps keeps the cost of the weekly shop down. This week, I'm making a tuna pasta bake. This is one of my favourite budget meals. Tinned tuna is relatively cheap and you can make this pasta bake go...
Hi Reader Easter is a great time for celebrating and coming together. With a little planning and a few simple ideas, you can enjoy fabulous food but cut the waste, which you'll be very happy about next week. If you're hosting family or friends this Easter, the first thing is not to panic and over-cater. We all have a tendency to do this, but have confidence in these tried and tested portion sizes. Calculate how much veg, potatoes etc you need and go with that. Vegetables: 80g per person...
Hi Reader This week I'm thinking ahead to Easter so I thought I'd share a few ideas with you to help you get the most out of everything you buy, reduce food waste and of course, save money. I've a great recipe for using up any leftover lamb. Although lamb has a higher carbon footprint than pork or chicken, it is often a traditional dish at Easter time and we're not about perfection here. We're in this sustainable journey for the long-term. A lamb tagine works well as it doesn't matter how...