If you love food and hate the idea of wasting anything then I am starting a series of ‘Waste Not Want Not’ blog posts, in honour of the ‘Love Food Hate Waste’ national campaign to get people shopping and cooking smart to prevent food waste and save people money.

In the UK the average household throws away £480 of food waste per year (£680 for a family with 2 children) and almost half of this is estimated to be food that we could have eaten. The foods we waste the most are vegetables, fruit, drinks and bakery items such as bread and cakes.  A lot of the wastage is down to either preparing too much food and having to throw it away or buying too much food in the first place.

The Love Food Hate Waste website has some brilliant ideas, including recipes and ways to store food better, to prevent waste and save us all money.

Here are my suggestions for something that tends to sit in the fridge for a long time in our house….the humble jar of mint sauce (please note, this is not the same as mint jelly – mint sauce is more of a vinegar-based dressing usually used with lamb).

A zesty, tangy way to use up courgettes

A zesty, tangy way to use up courgettes

1. Courgette and mint salad
Serves 2-4

  • Trim the ends off 1 courgette and grate it lengthways into wide(ish) strips.
  • Thinly slice 4 spring onions. 
  • Make a dressing out of 1 tsp. olive oil, 1 tbsp. white wine vinegar, 2-3 tsp. lemon juice (fresh or bottled), fresh black pepper and a tsp. of mint sauce. 
  • Mix courgette into the dressing. 
  • You could add bits of diced red pepper too. 

 

 

A delicious warming, low fat dish

A delicious warming, low fat dish

 

2. Pea, Mint and Ham Soup

Serves 4

This is a recipe I have previously posted on Relish Health’s blog (September 2013)

Pea Mint and Ham Soup

 

 

 

3. Yogurt and mint dip

Mix 4 tbsps of low fat plain or greek yogurt with 1 tsp of mint sauce, 1 tsp lemon juice, ¼ – ½ tsp of ground chilli powder and a handful of coriander chopped fine. 

Use this as a salad dressing for tinned chickpeas mixed up with diced spring onions, red pepper, and shredded roast chicken or as a dip for falafel or samosas.  If you want to have a thinner sauce, blend – it will go a nice shade of green.

 

4.  Mix 1/2 – 1 tsp. of mint sauce into a portion of fresh or frozen garden peas to serve as a side to your sunday roast.

 

5.  Mix 1/2 – 1 tsp. of mint sauce with 1/2 – 1tsp of melted butter or olive-oil based spread. Dress some boiled new potatoes with this mixture and serve with your sunday roast or on the side of some baked or grilled white fish (haddock, cod, bass, bream, etc.)

 

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