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| This carlin pea recipe from Hodmedod founder Josiah was inspired by reducing food waste. It's perfect for using up the ends of bread, cheese and herbs, plus the leftover marinade from Rebel Recipes' brilliant Balsamic Tofu and Smoky Chickpeas recipe! |
Do you ever get inspired by a recipe and then buy a ton of ingredients - only a fraction of which are needed for the recipe?! We do!
Take the other day. I made Niki Webster's amazing tofu and smoky chickpea recipe which calls for a marinade for the tofu. It’s so delicious! But not all of it gets absorbed by the tofu. So what to do with the few tablespoons of the stuff lurking in a jar in the fridge? Likewise the balance of the red pesto that went into the chickpeas - it needs eating, but there’s not loads left.
So today has been all about averting waste: the ingredient overshoot, but also those scraps of precious bread, stubs of delicious cheese, bundles of herby stems that need a home.
Here’s how this warming soup came together (this isn’t so much a recipe as an appeal to just throw things together & see what happens…):
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This easy and quick dinner from Claire Thomson's brilliant new book One Pan Beans makes the most of whatever veg you have to hand, combined with fragrant fennel yoghurt and hearty borlotti beans.
Infused with warming garam masala, a hint of pepper and cayenne, and vibrant vegetables, these fritters make a satisfying meal at any time of day. They're packed with fibre and plant-based protein - thanks to the fava bean flour, which delivers an impressive 26g of protein per 100g.
