Create a spooky party this Halloween

23 October 2014 by


Stuck for Halloween idea? Here’s some tips and ideas to create a spooky party without breaking the bank.


  • Every day we throw away 4 million whole apples in the UK. A fun way to use up apples in danger of not being eaten is to make toffee apples – the kids will love them. Dip into two melted tablespoons of sugar – hey presto.


  • If you’re holding a party for the kids at Halloween, be creative and make some freaky party food – make scary spiders from cookies by adding eyes and liquorice legs, swirl the icing on the top of fairy cakes to create a web effect or add a single black olive to little dough balls to make eyeballs.


  • Spooks Punch – it’s basically a blood red punch (mainly cranberry juice) with ice hands floating in it. Freeze water or lemonade in surgical gloves tied at the end. They look really effective.


  • Make monster hands by stuffing clear plastic disposable gloves with popcorn that’s been shaken in green food colouring.


  • Buy a plastic brain from a toy/joke shop then put it in a clear plastic tub and fill it up with green jelly. It will look like one of those medical specimens. If you can’t find toy brain you could always use a cauliflower.


  • Make a ghost and bat mobile. You need two long strips of strong card, coloured black. Arrange them in a cross with glue or sellotape. Make two ghosts and two bats to hang on the mobile. The ghosts are the very cheapest white cups that you get in office water coolers. Turn upside down. Drape a man-size tissue over the cup, thread some ordinary black sewing thread through the bottom of the cup to tie onto the cardboard cross and use black felt pen to draw on a scary ghost face. The bats are simply a bat shape cut out of black paper.


  • Make floating ghosts: balloons draped in crepe paper, suspended from the ceiling on invisible thread.


  • When the time comes to carve your pumpkin, draw the pattern on the pumpkin first, then stab along the lines – in a dot-to-dot fashion – with something pointy.

Autumn warmers: ideas and tips

17 October 2014 by

For a low-cost, winter night in, why not try some of the following tips and recipes?

  • Why not try a chunky vegetable soup? Leftover cooked vegetables are ideal for soups and you can literally use anything – even roast potatoes. Just blend everything together with hot stock and reheat thoroughly.
  • You could try your hand at something a little spicy like a mixed vegetable curry.  Use store cupboard essentials, including dry spices and coconut milk, to make a flavoursome curry with any veg you need to use up.
  • Baked apples are a simple, easy dessert to make and you can use apples that are looking a bit tired. All you need to do is core the apples and fill the space with a mixture of dried fruit (sultanas, raisins and mixed peal), brown sugar and a sprinkling of dried cinnamon and bake in the oven.
  • If you have a spare evening, how about spending it cooking dishes like lasagne and shepherd’s pie, then freeze into portions for days when you don’t have time to cook. To make these dishes go that bit further, grate that last carrot into the mix.
  • And don’t forget- breakfast is the most important meal of the day, so why not set yourself up with a hearty breakfast of porridge? To make it even tastier, stew some leftover fruit to eat with it.

Leftover recipe: Sausage and sweet potato stew

9 October 2014 by


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




  1. Put the oil in a large heavy bottomed frying pan
  2. Add the leeks and fry for a few minutes until softening
  3. Add the sweet potato chunks, stir and cook for a minute or two
  4. Add the sage and tomato puree to the stock
  5. Add the stock to the vegetables and simmer for 10 minutes
  6. Meanwhile chop the sausages into bite size pieces
  7. 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
  8. Serve with mashed potato and a green vegetable

Think before you drink

26 September 2014 by

tap water

Here are some of the top reasons why we should SAY NO to bottled water


  • Bottled water creates huge amounts of waste. The UK consumes 18 billion plastic bottles each year, and since only a quarter of these are recycled this means 38million plastic bottles end up in landfill every single day!
  • Bottled water is expensive! Bottled water is so valued that it costs up to 1,000 times more than what comes out of our taps. Thames Water calculates that its tap water costs around 0.097p a litre – or around 1p for a bucket of water.  Bottled water costs on average 500 times more than tap water, the equivalent of paying £1,500 for a pint of beer or glass of wine.
  • Tap water is more strictly regulated than bottled water. Tap water must be checked daily under a rigorous inspection regime. By contrast, makers of bottled water are only required to undertake monthly testing at source. Once filled and sealed, a bottle of water might remain in storage for months before it is so
  • Providing bottled water for British consumers produces an estimated 33,200 tonnes of CO² emissions per year
  • On average, we drink 33 liters of bottled water annually, whether ordinary mineral, fizzy, or ‘purified’ tap water.

Leftover recipe ideas: Fish Friday!

26 September 2014 by

fish pic

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

Jack in the junk mail!

23 September 2014 by

junk mail 3Would 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:


Addressed Mail 


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


Unaddressed mail

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.


Local 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.

Leftover recipe idea – Lamb Rogan Josh

19 September 2014 by

curry rogan josh

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


  1. Heat the oil in a large heavy-based saucepan, add the onions and garlic and cook for 10 minutes.
  2. Add the turmeric, crushed chillies, medium curry powder, ground coriander and the tomato purée and cook for a further minute.
  3. Add the diced lamb, water, tomatoes, lemon juice and coriander.
  4. 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!

Get Composting!

16 September 2014 by

compost picture

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 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.

The story of food

12 September 2014 by

story of food blog!!

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.


Leftover recipe: Tasty chicken soup

11 September 2014 by

chicken soup

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


  1. Heat the oil in a pan and add the onion and leek then sauté for 5 minutes until softened.
  2. Add the carrots and potatoes and cook for a further 5 minutes.
  3. 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.
  4. 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.


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