The UK wastes 3.6 million tokens of food every year. With food waste continuing out of control, we all need to try and be more conscious about how much food we discard.
Today is National Leftover Day, so tech firm Panasonic, a partner supporting Love Food Hate Waste during FWAW this week, have come up with some leftovers recipes of their own. So if you’re rummaging through your fridge and can only find wilting vegetables and sorry looking meat nearing its use by date, then enjoy these leftovers delights, from creamy chicken pie to indulgent bread and butter pudding.
Spiced Carrot and Lentil Soup
This is a delicious spiced blend which is packed with flavour, low in fat and will be ready to serve in under half an hour.
– 500g carrots, peeled and sliced
– 200g tin cooked lentil
– 500 mls of hot vegetable stock
– 1 tsp cumin seeds
– Pinch of dried chilli flakes or to taste
– 2 tbsp single cream or coconut cream
– Salt and pepper
1 – Place the sliced carrots in a large bowl and add 45ml of water. Place on the base of the oven and cook on high microwave for 5 mins.
2 – Add the stock, cumin seeds, dried chilli flake and half of the lentils. Cook for a further 20 mins on medium microwave or until the carrots are soft.
3 – Cool slightly then stir in the cream and blend until smooth.
4 – Add the remaining lentils and warm through on high microwave for 3mins.
5 – Serve immediately with a swirl of cream and chopped coriander.
Chicken and Asparagus Pie
This dish is pure comfort food and a great way to use up leftovers. The pie is filled with succulent chicken and tender asparagus in a delicious creamy sauce.
– 25g butter
– 100g leeks, sliced
– 50g plain flour
– 450ml milk
– 200g asparagus tips
– 500g cooked chicken, cubed
– 400g puff pastry, chilled
– 1 egg, beaten
1 – Place the butter and leeks in dish and cover with pierced cling film. Place on the base of the oven and cook on medium microwave for 4-5 mins or until soft.
2 – Add the flour, stir well, and then gradually add the milk and cook on high microwave for 4 mins stirring throughout or until the sauce has thickened.
3 – Add the asparagus tips and cooked chicken.
4 – Preheat the oven on convection 200˚C.
5 – Roll out half the pastry to fit the pie tin. Prick the base with a fork and pour in the filling mixture
6 – Roll out the remaining pastry for a lid and seal the edges with egg. Glaze the top with egg.
7 – Place on shelf and cook on convection 200˚C for 20-25mins or until cooked and browned.
Gluten Free Bread and Butter Pudding
This traditional bread and butter pudding is made with buttered bread, mixed fruits and creamy custard.
This is a great way to use up stale bread and a definite crowd-pleaser (as and when crowds are allowed again!)
– 75g mixed fruit
– 1 orange, juice and zest of
– Butter to grease dish
– 150g apricot jam
– 5 slices stale gluten free bread
– 200ml whole milk
– 200ml double cream
– 1 tsp vanilla essence
– 4 large eggs
– 75g caster sugar
– Sprinkle of icing sugar, to serve
1- Soak the fruit in the orange juice for at least 20 mins.
2 – Butter the dish.
3 – Spread the jam on to the slices of bread and cut each piece in half diagonally, then arrange in dish.
4 – Drain the fruit and sprinkle over the bread with the orange zest.
5 – Heat the milk and cream in a jug on medium microwave for 3mins. Mix in the vanilla essence, eggs and caster sugar. Pour over the bread and leave to stand for 15mins.
6 – Bake on convection 200°C for 25 mins or until golden and set.
7 – Dust with icing sugar before serving.
RECIPES COURTESY OF PANASONIC