Reduce food waste with these easy recipes.
SecondBite, a non-profit food rescue organization, is fighting against waste with delicious.com.au.
Visit Secondbite.org for more information on SecondBite.
Food waste in Australia is a major problem. To help us make positive changes, Delicious.com.au has compiled a collection of recipes that reduce waste without compromising on flavor.
Stockpile Soup: The no-waste method to use up ingredients from your refrigerator and pantry
This version of minestrone can be described as a hearty stew made with lamb. This recipe can be prepared at any time, and you should make the most of what you have on hand. This is a great way of using up leftover roasts and quarter bags from your pantry. Keep it fresher when it’s hotter, and use less broth. Add some bacon to it, serve with bread, and use it as a way to warm up your cockles in the colder months,” says Monty Koludrovic, chef.
Soupe de poulet à la sourdough
Skye Gyngell, chef at Spring in London, shares her recipe for a nourishing soup that uses no waste.
Vegetable crisps
This is a versatile recipe that works with any starchy vegetable, including some members of the cabbage family, like savoy and kale. This recipe includes beetroots, Jerusalem artichokes, carrots, and celeriac.
Slow-cooked broccoli stalks
The stalks of broccoli are the best part. The ends of broccoli can sometimes be woody, but cooking them for a long time will tenderize them.
Mandarin and ginger soda
Start this recipe four days in advance. Two 8-cup (2L) airtight jars are required.
Preserved limes or lemons
This recipe will help you store citrus throughout the year.
Apricot-and-Almond Pie
This sweet fall pie is a combination of homemade pastry and almond butter.
Spiced meatballs with smoky tomatoes
On a cold day, nothing beats the taste of homemade meatballs with tomato paprika.
Bolognese with tomato and sausage
It’s great to keep mince and sausages in the freezer. Kirsten Jenkins says, “I have both on hand in my freezer, ready for when I need them.”
Colin Fassnidge’s healthy Irish stew
Colin Fassnidge is the perfect person to teach you how to prepare this classic and warming stew. Any leftovers can be frozen for another meal.
Pickled zucchini
It’s never been easier to make your pickles. This recipe is easily halved and doubled.
Thai meatballs
It’s perfect for dinner and even better for leftovers the next day for lunch!
Caramel-and-peanut balls
Keep these Snickers-inspired Snacks in the refrigerator for a midnight treat.
No-bake protein banana bread bars
This coconut dessert is a great way to use up overripe bananas and jar ends of nut butter.
Corn, kimchi, and miso fritters served with chili mayo
The addition of kimchi to this simple but impressive dish makes it even more delicious.
Beetroot, roots, leaves and stalks
This dish is an excellent way to learn how to use all the parts of an item. “Beetroot can be used in a carrot cake or juice to replace the carrot” – Matt Stone and Jo Barrett.
Ham with pesto and a jaffle
These golden toasties will become a favorite comfort food. Ideal for the weekend or office lunch.
