• New recipes don’t always mean starting from scratch with a set of pristine ingredients, this delicious soup is a brilliant example of that, give it a go.

  • A delicious zero waste brunch, which compleats the whole potato, parsnip, broccoli, spring onion and herbs (stalks, peels and all). Or swap out for any leftover veggies you have at home! This recipe can also be made vegan and/or gluten free – see Cate’s top tips below.

  • In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside.

  • Italian-style breadcrumbs, flavoured with herbs, garlic and lemon zest. Use generously to add a dash of texture and a pop of flavour to anything from pasta, soups, risotto and salads. Just sprinkle a good helping on top. I made this using the end slices of a brown bread loaf.


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  • Who else always ends up making too much pasta?

    Our portion planner can help you measure out the perfect amount! You'll save a bit of money and waste less food from overestimating

    #PortionPlanner #LoveFoodHateWaste

  • Delicious and nutritious - when you cook broccoli don't forget about the stems!

    The stems are full of vitamins and fibre so make sure you enjoy these along with the florets

    We've got loads more #compleating tips here


  • This your fun Friday night reminder to check your fridge temperature! ️❄️
    Setting it between 0 and 5 degrees will make food last longer - too high and it will go off too quickly.
    Not sure how to set the temp? We've got you covered -