Ready, steady, reuse: 4 quick and easy zero waste recipes

Eating & Drinking
Short read

Georgina Wilson-Powell

2 September 2017

Whether you're looking for zero waste food recipes or simply want to use up leftover veg, these easy vegetarian recipes from some of the UK's leading chefs will hit the spot.

Zero Waste Recipe Tom Hunt Pebble Magazine

Who can say no to doughnut muffins?

Laura Edwards for The Natural Cook

Tom Hunt’s Doughnut muffins

These scrummy little doughnuts are easy to make and taste divine rolled in cinnamon. They’re perfect to use up leftover pumpkin innards for Halloween. Tom Hunt is the author of The Natural Cook.

200g pumpkin, cut into cubes
75g butter, plus extra for the topping
75g natural cane sugar, plus extra for the topping
1 large eggs
180g flour
1.5 tsp baking powder
1/4 tsp baking soda
1/2 tsp allspice (optional)
40ml yoghurt
1 tsp cinnamon plus extra for topping

Preheat the oven 180C, butter and flour 12 muffin cups. Place the pumpkin in a small pan and cover with water. Bring to the boil and simmer for 10-15 minutes until soft. Drain the liquid and keep to one side. Put the pumpkin in a blender and blend to a puree, if it sticks add a little of the cooking liquid. Put to one side and discard any leftover liquid.

Beat the butter and sugar for a few minutes until light and fluffy. Add the rest of the ingredients including the pureed pumpkin and stir together until thoroughly mixed. Fill the muffin cups almost to the top then bake for 20-25 minutes until springy. When the muffins are still warm but cool enough to handle roll in sugar mixed with cinnamon.

The Food Rush Zero Waste Pebble Magazine

Dips are brilliant for using up leftover veggies

The Food Rush

The Food Rush’s Green Bean, pea and horseradish dip

Blitzing up veggies for dips is a great way to use up leftover produce that’s maybe even past its best. 

The Food Rush is a hub of healthy recipes, foodie features and advice for busy families.

For this recipe we found some green and broad beans in the bottom of the fridge and some peas in the freezer.

Boil a kettle. Remove the broad beans from their pods. Slice the runner beans into chunks of a similar size to the broad beans. Cook the beans for 3 minutes in boiling, salted water. Add the frozen peas and cook for a further 2 mins.

Drain the beans and peas with a colander and then plunge them into ice water to stop the cooking process and preserve their vibrant green colour. If you don't have any ice, just run the greens under the cold tap until they're cool to touch.

Add the beans to a food processor with the horseradish and a drizzle of rapeseed oil and salt and pepper. Blitz until smooth. Serve the dip with your favourite crisps, breads or veggies.

Zero Waste Recipe Tiny Leaf

Broccoli stalks make brilliant bases for canapes

Tiny Leaf’s Broccoli stalk canapes with feta, seeds and carrot hummus

Broccoli stalks are the often discarded, unappreciated part of a great vegetable. They are surprisingly nutritious and taste incredible too (they actually contain more calcium, iron and vitamin c than the florets. Also using would be waste for canapes is a great talking point and will give your guests something interesting to chew over.

Tiny Leaf is a zero waste restaurant and catering service based in London. It specialises in creating delicious veggie and vegan dishes from surplus food. 

Ingredients (makes about 20 canapes)
3 broccoli stalks
75g feta
Carrot hummus (see recipe below)
Mixed seeds
Wooden platter to serve

Detach the stalks from the broccoli. Remove any rough edges or knobbly bits using a knife. Cut the stalks into discs about 1 cm wide. Place the discs on a lightly oiled baking tray, brush with oil and season. Pop the tray into the oven at 175 degrees for about 15 to 20 minutes. When the stalks are ready they are tender yet firm. Place the discs on a tea towel (to remove any moisture), allow them to cool and then plate them on a wooden platter. Add a dollop of carrot hummus to each one. Crumble the feta and add a few crumbs to each. Garnish with mixed seeds.

For the hummus

5 medium-sized carrots
75ml garlic-infused olive oil
2 tsp tahini
1 tbsp turmeric
1/2 tsp cumin
Juice of 1/2 lemon plus lemon zest
Salt and pepper

Leaving the skins on, chop carrots into small, rough chunks and put them all (including the ends - no waste!) in a large pan with salted water and bring to the boil. Boil until the carrots are soft. Cool them slightly and add to the food processor with the rest of the ingredients and blend. Taste and season accordingly.

Zero Waste Recipe Shane Jordan Pebble Magazine

Savoury pancakes make a simple vehicle for lots of veg

Shane Jordan's Curried Pancakes

These pancakes are brilliant for using up any leftover food. You can throw any leftover veggies into the batter. Shane Jordan is a plant-based, zero waste chef and is the author of Food Waste Philosophy.

280g gram flour
2 tbsp vegetable oil
200ml water
2 tbsp curry powder
100 mixed vegetables finely chopped
1 pre-cooked tin kidney beans

Stir the gram flour and curry powder in a large mixing bowl. Gradually add the water and mix until the mixture resembles a pancake mix, not too runny and not too thick.

Boil the mixed vegetables in water, until soft. Heat the tinned kidney beans and add to the mixture. Heat the oil in a frying pan and spoon in one ladle of the batter. Fry on one side for a minute or two; then cook the other side by flipping with a spatula. Serve when pancakes are lightly browned on both sides.


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