Do you find bagged salad leaves are often thrown away in your house? This recipe, shared in the name of #FoodWasteActionWeek, uses handy blocks of frozen spinach (and some store cupboard favourites) to create one of my all-time veggie takeaway favourites; saag aloo.View Post
This recipe uses frozen peas, some store cupboard staples, and sprinkling of fresh mint & feta to make a deliciously sustainable alternative to avocado toast – and by stocking up on frozen foods like this, I know that changing my brunch plans at the last minute won’t lead to wasted food at home.View Post
To raise awareness of the importance of sustainably sourced seafood, the The Marine Stewardship Council (MSC) has just launched an Ocean Cookbook for 2022.
It includes collaborations with chefs and fishers from 12 countries, and highlights that by looking out for the blue MSC ecolabel when we buy seafood, we can help to create truly sustainable seas.View Post
This is a great way of using up leftover sprouts (or in my case, a load you haven’t even gotten around to cooking yet). You can also top your omelette with smoked salmon or leftover ham if you have any to use up and/or you’re feeling especially boujee.View Post