Don’t waste food… cook it! | The Student Pocket Guide
Old potatoes at the bottom of the cupboard, mouldy yoghurt in the fridge… does this sound familiar? According to the Waste and Resources Action Programme (WRAP) an average household throws away the equivalent of six meals worth of food a week. If you are living as a student, then blowing your budget on extra food can make a significant difference to your finances. However, with a bit of culinary know-how it’s possible to use ingredients that would otherwise be wasted and potentially save up to £60 a month!
The following recipes are cheap to make and perfect for combating food wastage:
Potato Pie with Sausage and Cheese
- 750g Maris Piper potatoes, peeled and quartered
- 1 tsp olive oil
- 1 large onion, thinly sliced
- 400g sausages, each cut into 4
- 100ml skimmed milk
- 50g strong half fat cheese such as mature Cheddar grated
- 1 tsp wholegrain or English mustard
- 2–3 tomatoes, sliced
- Prepare your ingredients and set the oven to 200ºC/fan 180ºC/gas 6.
- While waiting for the oven to preheat cook your potatoes in boiling water for 15 to 20 minutes until tender. While the potatoes are cooking, pop the sausages under the grill until golden.
- Heat the olive oil in a large frying pan and gently sauté the onion for about 8 minutes stirring occasionally, until the onions are caramelised.
- Drain the potatoes and return back to their pan mashing well with the milk, the mustard and some seasoning.
- Put the sausages and onions in the base of a pie dish spooning over the mash before scattering over the cheese and laying on the tomato slices on top. Bake for 20 to 25 minutes until the top is bubbling and is lightly golden.
Mixed Vegetable Curry
- 450g potatoes or sweet potatoes
- 225g vegetables such as carrots, broccoli, babycorn, brussel sprouts, cauliflower and French beans
- 2 tablespoons vegetable oil
- 4 tablespoons curry paste (we used Madras)
- 1 onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 50g creamed coconut, grated
- 400g can canned chopped tomatoes|chopped tomatoes
- 1 level teaspoon of salt
- 4 handfuls of fresh spinach
- Coriander sprigs to garnish
- Basmati rice, to serve
- Cook the potatoes in boiling salted water for 10 minutes. Drain and set aside.
- Meanwhile, prepare the vegetables.
- Heat the oil in a large pan, add the onion and garlic and cook for a bout 5 minutes, stirring occasionally. Add the coconut and curry paste and cook, stirring, for 1 minute. Add the tomatoes and cook until mixture resembles a thick paste.
- Add the vegetables, salt and 150ml water. Bring to the boil, cover and simmer for about 15 minutes, then add the spinach. Cook for a further 5 minutes or until all the vegetables are just tender. Season and add the coriander sprigs just before serving.
The Very Best Cheesy Garlic Bread
- 1 baguette
- 100g butter
- 3-4 large garlic cloves
- 100g mozzarella ball
- 100g any hard strong cheese
- Handful of any combination of fresh parsley, rosemary, basil and marjoram
- Paprika for sprinkling
- Preheat the oven to 200ºC.
- Take all the filling ingredients, place them into a food processor, crushing in the garlic cloves and blend until completely mixed.
- Cut the bread into diagonal slices about 2/3 of the way through so the loaf stays intact.
- Use the flat knife to spread the filling generously in between the slices.
- Place the loaf on to a large piece of kitchen foil and wrap loosely sealing the ends and top. (break the loaf in half if it won’t fit in the oven)
- Bake for about 20-25 minutes, until all the filling is melted. For the last five minutes you can open the foil, sprinkle on the paprika and brown the top.
- Serve immediately.
More money-saving recipes can be found at england.lovefoodhatewaste.com