The Thrifty Cookbook: 476 ways to eat well with leftovers

The Thrifty Cookbook: 476 ways to eat well with leftovers

Kate Colquhoun

Language: English

Pages: 256

ISBN: 1408800810

Format: PDF / Kindle (mobi) / ePub


In the UK we throw away 6.7 million tonnes of food a year - that's a third of all the food we buy, and a fifth of our total domestic waste. And about half of it could be eaten.
Kate Colquhoun shows how to make your food go much, much further than you thought possible. On her mission to use up leftovers, wrinkly fruit and past-it veg, she includes modern, tasty recipes for:
Bakes
Casseroles
Chutneys
Crumbles
Curries
Fishcakes
Gratins
Marinades
Meatballs
Milkshakes
Pies Soups
Stews
Stir-fries
And more!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

some of the milk with single cream or crème fraîche, if you have some lying around and screaming to be used up. A different topping Use very finely sliced raw potato instead of mash (see page 97). Or you can jazz up the mashed potato by forking through it some finely sliced leeks that have been softened in a little butter. No-potato fish bake with fennel and capers To make a decidedly non-traditional alternative to fish pie, break the fish into large chunks in a buttered pie dish, then

or spinach and omit the feta, adding extra parsley and even some chopped tomatoes, if you like. Swiss chard Another lovely alternative. Strip the leaves from the thickest part of the stalks and shred them roughly. Slice the stalks separately and cook in a little oil until softened. Stir in the leaves and cook until wilted. Add a handful of toasted pine nuts and the zest of ½ lemon to the filling. Beef or lamb, rice and feta cheese To make a small pie for 2, soften a diced onion and a

roast them until they are cooked through (see page 102). The lovely thing is that the vegetable sugars caramelise, rather like the sticky, sweet outside of roast meat, adding punch to the flavour of your dish. If you are looking for inspiration, some of the combinations for roast vegetables on pages 102–3 will be helpful. Rather than fresh leaves, the roast vegetables (served warm or tepid) form the bedrock of this salad, though you can add a few good salad leaves if you have them to hand.

sprinkling water over the pile if it looks very dry. In reality, few of us live quite like that, but if you ensure that what you put into the bin is in roughly equal proportions of ‘green’ to ‘brown’, you will not go far wrong. Garden cuttings, lawn mowings, weeds Dead cut flowers Vegetable peelings and any raw vegetables past their best Wilting fruit and fruit skins – but be careful not to add great heaps of acid fruit, including apples Used teabags, crushed eggshells, coffee grounds

Khandekar, Anissa Helou, Lila das Gupta, Emily and Ned Campbell, Pino at La Picola, Hammersmith, Emily Sweet, Christine Smith. Thanks to Caroline Dawnay at United Agents, to Richard Atkinson, Jane Middleton and Natalie Hunt at Bloomsbury, and to Will Webb for his fantastic design and illustrations. For growing so much of the food I’ve ever eaten, thank you Dad. And for being a better cook than me, thanks mum. Our kids, Freddie and Bill, deserve a medal for putting up with endless amounts of

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