9 delicious recipes to reduce food waste

We’re all on our own journey when it comes to minimising food waste at home and a great place to start is cooking with sustainability in mind.

By making a conscious effort to cook low-waste recipes you’ll reduce what gets thrown away, as well as saving money on groceries.

To help get you started, we’ve shared some of our favourite recipes to use up leftover ingredients and focus on reducing waste in the kitchen.


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Mirepoix is a French cooking staple, made from finely diced cooked vegetables. The combination of three vegetables - carrot, onion and celery, makes a tasty flavour base for soups, stocks and stews. It’s a clever way to make use of any leftover vegetables that you may have in the fridge or to make in batches.

The vegetables can either be finely chopped by hand or diced using the dicing attachment for your stand mixer, to create small and uniform pieces. Then simply sauté the vegetables in butter, until soft.

Kale kimchi

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Our kale kimchi recipe is a twist on the Korean classic, made using cavolo nero instead of cabbage.

Flavoured with gochugaru flakes, kimchi’s spicy, sour and umami notes are a delicious accompaniment to rice and noodle dishes, or to serve with dumplings.

Why not add additional vegetables to your kimchi, such as courgette, radish, red pepper or green beans - whatever you have to hand. Fermenting vegetables is not only a handy way to preserve them, but also creates a tasty side dish or condiment that’s good for your gut health.

Sweet potato tacos

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These sweet potato tacos are a healthy and delicious dinner option for all the family, made using a range of store cupboard and fresh ingredients.

The tortilla dough can be made using unused sweet or regular potatoes - a good way to avoid any food waste from another meal.

You can roast any other vegetables for the filling for extra flavour, such as cherry tomatoes, courgette etc. This recipe also includes a lot of store cupboard spices and ingredients that can be used time and time again with other dishes, too.

Vegetable soup

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Homemade soup is one of the simplest ways to get vegetables into your diet and to use up excess vegetables.

This vegetable soup can be used as a base and then get creative with adding any other root vegetables, grains, herbs, spices etc to get your desired flavour.

Vegetables are really easy to prepare using your food processor’s slicing disc, and when cooked, you can put the soup into the blender to purée.

You can also make croutons with any excess bread or rolls by baking small pieces of bread in the oven with a drizzle of olive oil - it’ll add some crunch to your soup.

Cabbage gratin

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Our cabbage gratin recipe is a mouth-watering alternative to potato gratin. Ideal for using up any extra cabbage or dairy products, this tasty side dish is just as indulgent as the original.

Using a food processor to make this gratin saves a lot of time and effort, helping you to chop the onion and cabbage, and grate the parmesan.

Topped with walnuts and parsley, it’s a versatile dish best served with meat and fish, or on the side of a delicious nut roast.

Beetroot brownies

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Beetroot can often be leftover from salads or juice making - but there are so many ways that you can use this vibrant vegetable in cooking and baking.

Our beetroot brownies not only have a sweet and earthy flavour but count as 1 of your 5 a day. It’s a fantastic way to sneak in extra veg for children, too.

Still made with classic dark chocolate, these brownies are sweetened with dates and agave syrup. They’re made with buckwheat flour and ground almonds, so are gluten-free, too!

Juice pulp cake

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Our juice pulp cake is the ultimate low-waste bake.

Made using the Titanium Chef Patissier XL, the juice and pulp are used to create a deliciously moist cake. The PureJuice attachment separates out the pulp as it extracts the juice, giving you the option to make smooth, refreshing juices as you make the cake.

You can add any fruits you like - but this recipe uses carrots, apples, beetroot and ginger. Any leftover pulp can then be added to cookie mixtures or muffins.

Vegan meringues

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Vegan meringues are made using aquafaba (chickpea water) in place of eggs - it’s a brilliant way to preserve the water that would otherwise be thrown away.

These meringues are made in a similar way to traditional ones, the aquafaba is whisked with cream of tartar to form stiff peaks, and then sugar is added, whisking the mixture until it is white and glossy.

Meringue is such a versatile dessert and can be served with fresh fruit, and dairy-free cream, or used to make pavlova or to top a lemon meringue pie.

Fruit smoothies

Making fruit smoothies is one of the easiest ways to use fresh fruit that may be starting to perish.

Any soft or hard fruits and vegetables can be used for smoothies, juices or sorbets - the options are endless. From apples, pears, mango, banana, and berries, to spinach or kale.

A top tip is to freeze bananas to use in smoothies - it adds extra creaminess to the drink.

Try our mango and passionfruit smoothie to kickstart your day or for post-workout nourishment.

Follow more of our tips on how to reduce food waste at home, here.