Food Waste Action Week Videos

As it’s Food Waste Action Week – this post brings together a collection of video tips and recipes focused on dealing with some of the most commonly wasted foods.

Past-its-best fruit

If your fruit bowl is looking a bit sad it can be a chore to use up the fruit before it becomes inedible. Stewing your fruit is a great way to use it up quickly. Stewing fruit helps to soften it and bring out it’s natural sweetness, but it keeps it’s fiber (particularly if you don’t peel it before stewing) which is an important part of a healthy diet. The results are ideal for crumbles, but also as a simple desert topped with cream / ice cream, or for topping breakfast cereals. If you don’t want to use it immediately, stewed fruit freezes well.

Past-their- best potatoes

Potatoes are one of the most commonly wasted foods in the UK. This video shows you how to choose useable potatoes from a selection of slightly squidgy spuds complete with eyes and green patches. It then takes you through the steps to make tray of roasted potato wedges.

Past-their-best sprouts

Sprouts might not be everyone’s favourite, but these mini-cabbages are surprisingly long lasting and versatile. This video avoids cooking them focuses on using up some post-Christmas survivors to make a fresh tasting sprout-salsa.

Making the most of your bread

Approximately two million slices of bread are thrown away each and every day in the UK. Bread maker Malcolm has some simple advice to help you use your loaf and keep your bread out of the bin.

Coleslaw recipe

Cabbage is another often maligned winter staple, more so when the cabbage looks shrivelled and slightly unappealing. If you have one lurking in your fridge / cupboards that you can quite bring yourself to use up, this video might offer you some inspiration.

Stuffed jackets recipe

Potato goes with most things, so if your fridge is full of odds and ends that need using up, a stuffed jacket potato might be the way forward. This recipe is endlessly versatile but the steps in the video should be enough to get you started.

Pitta pizzas recipe

The historical origins of pizza are mysterious and surprisingly interesting. Some language specialists believe that the Italian word pizza is linked to the Greek word pitta: both describe a round flat bread that’s baked in an oven. Whatever it’s origins, pitta bread pizzas are a brilliant way to use up a multitude of odds and ends from the fridge. If you don’t have pitta bread, almost any other type of bread will do, from a sliced loaf, English muffins, naan bread or wraps.

For more recipes and inspiration on using up commonly wasted foods, try the Love Food Hate Waste recipe finder.