Why is it that you always seem to end up with one or two things that got pushed to the back of 
the fridge and forgotten about, and by the time you find them, you find yourself wondering what they actually were before they grew five types of mould. Well there is absolutely no excuse any more, now there is Love Food Hate Waste.
LoveFoodHateWaste is an excellent website dedicated to sharing ways to waste less food. In the UK on average we throw away around a third of the food we buy, and that then rots in landfill and emits methane, a powerful greenhouse gas, as well as producing a toxic liquid that seeps into the ground. Composting food leftovers is one option, but only really suitable for raw veg and fruit waste. A far better thing would be to use up what you have and waste less altogether. Enter LFHW: they offer some great ideas, such as recipes by chefs to use up leftovers, and a clever measuring tool to work out how much of a certain food to cook for a given number of people. There’s a meal planner, tips on ways to save money and store food, food dates explained and case studies of people who have learned ways to waste less and use more.
I am not a great cook by any standards, or even much of a fan, but I love the look of this recipe, sent in by Jo Lazzari in Manchester:
Ingredients
Serves 4
- 450g mixed vegetables, such as tomatoes, peppers and mushrooms
- garlic
- 1 lemon, quartered
- A good drizzle of olive oil
- Ground Black peppercorns
- 160g Feta cheese
Preheat the oven to 200° (400°F) mark 6.
- Prepare the vegetables and cut into chunks. Put them into a roasting dish with the quartered lemons and garlic. Season well and drizzle liberally with olive oil. Cook in the oven under the vegetables are tender about 30-35 minutes.
- Crumble the cheese and sprinkle amongst the vegetables. Serve warm with fresh bread.
Realistically quick and easy, and sounds so good I’m off to see what I can find in the fridge…..
Boutiko 