Running low on ingredients or just out of ideas on what to cook? We’re here to help! It’s important, now more than ever, that we don’t let any food go to waste. After all, climate change is still a thing and through the news we can see how people staying at home is also positively contributing to that. We could therefore use this time to practice ‘zero waste cooking’ promoting a sustainable way of life. With that in mind, we asked our SU team members for their recommendations on what to cook when your cupboards are looking a little bare and you’re in need of some inspiration.
So here are some recipes you can make with long-life, cupboard-friendly ingredients you might not have used before. Enjoy!
Anna’s bread and butter pudding
Sandwich bread cut into triangles
Spiced sugar - brown sugar, nutmeg and cinnamon
1tsp vanilla essence
Pint of milk (approx)
- Put all bread triangles spooning each other elbow facing upwards in a tin
- Add sultanas and sprinkle spiced sugar over the top
- Mix eggs, vanilla and milk and pour over the top
- Squish with a fork and sprinkle more spiced sugar
- Leave to absorb for approximately 15 mins
- Bake in the oven at 190 degrees for 30 mins. Done!
Anna’s leek frittata
A little butter
- Preheat the grill in your oven
- Using your leftover leek leaves (from 2 leeks), chop and put on an oven-proof pan with a knob of butter (approx 10g) until soft, stirring continuously
- Separately mix 3 eggs with a bit of cream (or milk) (50ml) and add to the pan. Mix quickly, but don’t scramble
- Leave on a medium-low heat until the egg is cooked and add some (optional) grated cheese on top
- Put the pan in the grill to melt the cheese 1-2 mins
Alfred’s roasted vegetable couscous
Box of tomatoes - use as many as you want!
1 bell pepper
1 red onion
2 garlic cloves
2 cups couscous (semolina)
Parsley or basil, fresh or dried depending on what you have!
- Pre-heat the oven to 180 degrees. Wash and chop the tomatoes, courgettes, bell pepper, and red onion into small pieces. Peel the cloves of garlic and cut them in a half lengthwise.
- Toss the chopped vegetables and garlic with 2tbsp olive oil. Spread them out on a baking sheet so they’re in a single layer. Sprinkle a couple of pinches of salt and pepper over the veg.
- Place the vegetables in the oven and roast at 180 degrees for about 30-45 mins, stirring twice throughout, until the vegetables are wilted and browned on the edges.
- While they’re roasting, cook the couscous. Add the water to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, put a tablespoon of oil and a pinch of salt in the water, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten mins. Then, fluff with a fork.
- Combine the couscous, roasted vegetables (including garlic), any parsley (or basil/thyme) in a bowl, and stir to combine. Season with more salt and pepper if desired. You can serve it warm or cold!
Lisa’s fave Paula Deen layered Mexican cornbread
Baking powder (2tbsp)
1/2 cup all-purpose flour
1 cup polenta
1 cup chopped jalapeno
Can of sweetcorn
- Pre-heat the oven to 350 degrees. Grease an 8x8in square pan with softened butter. Set aside.
- In a large bowl, mix together the polenta, flour, baking powder, milk, eggs, salt and oil. Stir in some onion and sweetcorn. Pour half of the batter into the prepared pan.
- Top with cheese and peppers, spreading onto the batter. Pour the remaining batter on top of cheese and peppers.
- Bake for about 35 mins or until golden on top and a toothpick inserted into the centre comes out clean. Let cool slightly before cutting into squares.