This is my favourite way to use up any kind of squash (butternut, crown prince and kobocha are my usual go-to) and you can freeze it in batches for another day.
The croutons are just chickpeas, roasted in spices until they are crispy. This recipe makes a whole batch of them – but you can pop them in the fridge and use them to top soups, salads and stews. It’s all completely vegan, and honestly so easy.
I’ve officially pea-ked; I reckon this is my best food-waste-fighting recipe to date.
These crispy and delicious pea & potato fritters started life as nothing more than a botched order at the chip shop, and a couple of slices of stale bread.
In the week I rely heavily on traybakes for no-fuss dinners – they’re quick, easy, and they keep the washing up to an absolute minimum. Use the biggest tray you have for this one, and don’t be precious about sticking to the veggies listed here, that’s just what I happened to have in my fridge.
As I’m sure most readers will know by now, I’m not vegetarian, but I often use this blog to champion the approach of eating “less and better” meat. One of the ways we do this in our house is to eat plant based ‘meat alternatives’ fairly often – and as we always have onions, carrots and mushrooms sitting in our fridge (and fresh thyme growing in our garden), this rich and tasty veggie ragu is one of our household favourites. I hope you like it!