We’re feeling the pinch. Between the rising costs of everything from the food shop to energy bills, reduced income while on maternity leave, the prospect of astronomical nursery fees in a few months’ time and the ever-growing list of baby paraphernalia to buy, things have been tight.
This statement comes with the caveat that I know that we’re extremely fortunate. We’re not one of the almost 3 million people in the UK who relied on food banks last year. This statistic is all the more shocking because, while so many are going hungry, 6.2 million tonnes of food is wasted annually in the UK. Redistributing surplus food is a massive challenge the food industry faces, and there are some brilliant organisations, such as Fareshare, The Felix Project and Neighbourly, taking it on.
While it won’t help with these bigger and more systemic issues, reducing food waste in your home kitchen just makes sense – for both your wallet and the environment. We’re by no means perfect, but I do find that when I concentrate on using up what we’ve got, it leads to more creativity, variety and ultimately deliciousness in the meals I cook.
So here are two recipes that transform often-wasted ingredients. Crunchy, spicy, lemony toasted crumbs made from stale bread will add texture to a simple early-summer salad, while my favourite banana pancakes mean you can turn those over-ripe bananas in the fruit bowl into a Sunday morning treat.
Tomato and mozzarella salad with crunchy breadcrumbs
Serves 4 as a side
A large hunk (2-3 slices) stale bread
½ tsp chilli flakes
1 lemon
½ tsp dried oregano
½ red onion, sliced
500g tomatoes (a mix of sizes and colours, if you have)
1 ball (approx. 125g) mozzarella
A splash of balsamic vinegar
A splash of extra virgin olive oil
Blitz the bread in a food processor to form rough crumbs (a few larger bits are nice). Combine with the chilli flakes, lemon zest and oregano and season with salt and pepper. Heat a generous splash of olive oil in a frying pan over a medium-high heat and fry, tossing regularly, until the breadcrumbs are golden brown and crisp. Set aside.
Combine the onion with the juice of the lemon and ½ tsp salt in a small bowl. Scrunch with your hands then set aside.
Slice the tomatoes and arrange on a platter. Sprinkle over some salt and leave for a few minutes. Tear over the mozzarella and scatter over the onion. Drizzle with olive oil and balsamic vinegar. Spoon over some of the crunchy breadcrumbs (save the rest to use as a topping for pasta, soups or salad).
Fluffy banana pancakes
Serves 3-4
3 eggs
150g plain flour
1 tsp bicarb
130ml oat milk or milk of your choice
2 ripe bananas, sliced
Butter and oil, for cooking
Toppings of your choice – such as honey, chocolate spread, yoghurt and fruit
Separate the eggs and yolks. Whisk the egg whites with an electric whisk until soft and fluffy.
Combine the egg yolks, flour, bicarb and milk along with a pinch of salt in a large bowl. Whisk to combine. Gently fold the egg whites into the flour mix, being careful not to knock the air out.
Heat a knob of butter and a splash of oil (I use coconut) in a non-stick frying pan over a medium-high heat. Spoon in 3 large spoonfuls of the batter. Top each with a couple of slices of banana. Cook for a couple of minutes, until the mixture bubbles on top, before flipping and cooking for a further 2 minutes or so, until golden brown.
Repeat with the remaining mixture, adding more butter and oil as needed and keeping the cooked pancakes warm in a parchment-lined tray on a low heat in the oven. Serve with your favourite toppings.
Use it up
The leftover crunchy breadcrumbs will make just about anything taste better – we ate them on top of a simple courgette pasta dish (pictured). To make it, heat olive oil and add two sliced courgettes, a couple of sliced garlic cloves, a finely chopped red chilli and lemon zest. Slow-cook until it’s really creamy. Add pasta, a tin of chickpeas and enough veg stock to cover. Cook until the pasta is done then stir in a spoonful of crème fraîche.
Use any leftover onions in salads or sandwiches.
Save the water from the mozzarella tub – it will add a ‘can’t-put-my-finger-on-it’ richness to a bolognese sauce.
Switch it up
Swap the tomatoes for lightly steamed asparagus or roasted broccoli in the salad.
Add blueberries to the pancakes as well as the banana.
PS: This week I’m loving
Kind of a random one this week, but hear me out: this almond and orange surface cleaner from M&S makes the kitchen smell like a spa (it’s made with essential oils), comes in a fancy bottle and is bringing a bit more joy to the endless cleaning up that comes with a baby starting solids.
It's a real sign of the times when we have to apologise for being able to afford to eat isn't it. Happy to have found your Substack.
All good and within my capacity and larder 👍