9 October 2014
This stew has leeks and sweet potato and is also flavoured with sage – a herb that goes so well with pork. Sausage and leek go together very well. Sweet potato adds sweetness and colour to the dish.
The stew is quick and easy to make as most of the cooking happens in the oven when you can do something else. It is also ideal if members of the family are eating at different times, as it can be kept warm in the oven. It could also be placed in the slow cooker for a few hours.
- 1 tablespoon olive oil
- 2 medium leeks, sliced
- 1 large sweet potato, peeled and chopped into chunks
- 4-6 pork sausages (or 10-12 chipolata sausages or vegetarian sausages)
- 500ml vegetable stock
- 2 teaspoons dried sage
- 2 dessert spoons tomato puree
- salt and black pepper to taste
- Put the oil in a large heavy bottomed frying pan
- Add the leeks and fry for a few minutes until softening
- Add the sweet potato chunks, stir and cook for a minute or two
- Add the sage and tomato puree to the stock
- Add the stock to the vegetables and simmer for 10 minutes
- Meanwhile chop the sausages into bite size pieces
- Transfer to a casserole, (two if you are making both a meat and veggie version) cover and bake in the oven for about 45 minutes
- Serve with mashed potato and a green vegetable
26 September 2014
Smoked Scottish haddock fishcakes with chips and tartar sauce – Try this perfect Friday night treat from Love Food Hate Waste
- 3 natural smoked Scottish haddock
- 6 good sized Maris piper potatoes
- 1 organic lemon
- Knob organic butter
- Fresh curly parsley
- Salt and pepper
- Beaten organic egg
- Bread crumbs
For the chips
- Maris Piper potatoes
- Vegetable oil or beef dripping
For the tartar sauce
- Handful of capers
- Handful of gherkins
- Teaspoon Organic lemon juice
- Handful of fresh parsley
- Handful of fresh chives
- 1tsp English mustard
- 300g free range mayonnaise
- Peel and chop the potatoes, place in pan and boil. Place smoked Scottish haddock and knob of butter in a tin foil pouch in a colander on top of the pan with potatoes to steam, when the potatoes are soft remove and drain. Open the tin foil pouch and flake the fish into chunks, pour the juices from the fish and butter into potatoes and mash. Add chopped parsley, salt and a good grind of pepper, squeeze of lemon juice and mix. Add flaked fish and fold into potatoes mix.
- Put to one side to cool.
- Chop a handful of cappers, gherkins and parsley and add to the mayonnaise. Add mustard and stir with a squeeze of lemon juice to taste
- Get your fish cake mix and roll a ball in your hands then flatten out and shape. Dip it in egg wash and then bread crumbs.
- Wash and peel the potatoes chop into chips and wash thoroughly, towel dry,
- Set fat in chip pan to around 150oc and blanch chips for around 6 minutes until soft, drain and let cool.
- Pan fry for colour then into medium heat oven to finish.
- When fish cakes are almost ready turn chip fat up to 180oc and cook the chips until crisp around 1.5 – 2 mins
23 September 2014
Would you like to reduce the amount of unwanted mail you receive? This is easy to do and there are some effective ways in which you can do it. Here are some tips:
This means that you will gradually receive less addressed junk mail. Please be aware that every person in the household who does not want to receive junk mail will need to register their full name
Much of the junk mail that people receive is posted out on a regional basis to every household. Complete the Royal mail online form to stop receiving some unaddressed junk mail.
Put a “no junk mail” notice by your front door.
Finally, tell your insurance, credit card, banking and mortgage companies that you do not want to receive information about other services and ask them not to pass your details onto other companies.
19 September 2014
Here’s another great recipe idea from Love food hate waste which is perfect for using up leftovers, helping you to reduce waste and hopefully save some money at the same time.
- 2 tbsp. oil
- 2 red onions, chopped
- 2 tsp. 2 garlic cloves, crushed
- 1 tsp. Turmeric
- 1/2 tsp. crushed chillies
- 1 tbsp. medium curry powder
- 1 tbsp. ground coriander
- 1 tsp. tomato purée
- 450g lamb shoulder, diced
- 200ml (7oz) water
- 4 tomatoes, quartered
- Juice of 1 lemon
- 1 tbsp. coriander leaf
- Sea Salt to season
- Pilau rice to serve
- Heat the oil in a large heavy-based saucepan, add the onions and garlic and cook for 10 minutes.
- Add the turmeric, crushed chillies, medium curry powder, ground coriander and the tomato purée and cook for a further minute.
- Add the diced lamb, water, tomatoes, lemon juice and coriander.
- Simmer for 15 minutes, then season to taste and serve with pilau rice.
Also added tinned tomatoes plus a tin of coconut milk which took a little of the heat out and made it a bit like a passanda!
16 September 2014
Did you know up to 30 per cent of what you throw away each week could be turned into nutrient rich compost?
Composting is an inexpensive, natural process that transforms your kitchen and garden into a valuable and nutrient rich food for your garden.
Composting isn’t difficult and you can really make something more out of your veg peelings, garden waste and even the dust from your vacuum cleaner.
Dorset Waste Partnership has teamed up with getcomposting.com to bring residents compost bins from as little £19.98 visit Dorset for you to find out more.
For more advice on how to make the most out of composting at home and the compost bin offers available for Dorset residents visit the Dorset for you composting page.
12 September 2014
When you throw away food you are not just wasting the food, but also the resources such as energy, fuel, time and water that went into growing, harvesting, storing, transporting and cooking the food. Then it produces methane if buried in landfill sites.
Love Food Hate Waste website shows a diagram of the story of food from seed to the leftovers we throw away. How to make the most of your food and avoid waste.
11 September 2014
This tasty chicken soup from Love Food Hate Waste is very easy to make and great for using up leftovers. You can also make this soup with any leftover cooked vegetables instead, you just need to reduce the cooking time to 10 minutes.
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 leek, washed and sliced
- 1 carrot, peeled and diced
- 1 medium potato, diced
- 2 Oxo Chicken Cubes
- 900ml hot water
- 250g cooked chicken, diced
- Black pepper
- Heat the oil in a pan and add the onion and leek then sauté for 5 minutes until softened.
- Add the carrots and potatoes and cook for a further 5 minutes.
- Crumble the Oxo Chicken cubes into the pan and pour over the 900ml hot water then gently simmer covered for 20 minutes until the potatoes are tender.
- Add the (pre-cooked) chicken and cook for a further 5 minutes ensuring that the chicken is thoroughly heated through. If you prefer a creamy chicken soup add a swirl of cream or crème fraîche just before serving.