![]() Keep them interesting by adding different flavours to each portion, e.g. Freeze food into individual portions for easy mid-week meals.Think ‘ingredients’ not ‘leftovers’ and you’ll find yourself with a new found creativity for using up what you have in your fridge. Cooking this way saves time and money, and helps reduce food waste too! Top tips and suggestions from Love Food Hate Waste Let your creativity run wild or simply look up recipe ideas online. Wilting herbs can be used up or frozen for later, soft vegetables are great for cooking and yesterday’s meal can either be eaten again or reconstructed to take on a second life. ![]() Many people throw food out based on how it looks but unless it’s mouldy or smells bad, it is often perfectly usable. These themes were:ġst March (week 1) Meal planning: Tip for Weekly Meal PlanningĨth March (week 2) Storage: Food Storage Tipsġ5th March (week 3) Fridge focus: How to Make the Most Out of My FridgeĢ2nd March (week 4) Portioning – 6 Tips for Perfect PortioningĢ9th March (week 5) Food labels – Understanding Food Labelsĥth – 13th April (week 6) Leftovers – what can I do with my ingredients? ![]() The six-week long #GiveUpBinningFood for Lent campaign was broken down into weekly themes to help make reducing food waste at home a more attainable goal. You know you’re going to like it because it’s all about the food you’ve already bought! We’ve got 19 different, creative recipes for you to love those leftovers with! This week, why not get into the habit of making the most out of leftover ingredients, because waste not, want not, as they say! This blog post is the final instalment in our #GiveUpBinningFood series in collaboration with Love Food Hate Waste and it’s is all about re-purposing food you already have in the kitchen. In collaboration with Love Food Hate Waste. ![]()
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