recipes 20 - 30 mins

  • We caught up with Ruth from The Edinburgh Fermentarium to get her top tips on fermenting this classic cabbage concoction – sauerkraut.

  • Food photographer, stylist and Love Food Hate Waste supporter Gill Murray shares her easy-to-make strawberry ice pops, perfect for the school holidays:

  • These tasty bites are an amazing way to use up any cornflakes left at the bottom of the box, just add some Cajun spice and transform them into a delicious Southern style coating for chicken.

  • Here is a tasty mid-week family meal that uses up store cupboard ingredients and spices with extra meatballs to freeze for a second meal.

  • Transform your leftovers with this quesadilla recipe from Love Food Hate Waste Scotland ambassador Tony Singh. They will make a great lunch, dinner or snack, and only take minutes to put together.

  • This is so simple and can be done with any leftover cooked meat. You can make the stock or use stock cubes but it’s a real winner with the kids who wolf down the veggies!

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  • Quicker than a full loaf, these squidgy cakes are the perfect size to grab on the go. Jazz them up with some chopped walnuts, chocolate chips, or anything else you have in the cupboards!

     

  • Take your tatties to the next level, with this tasty recipe using the famous Stornoway Black Pudding.

  • Don’t waste your tattie skins! Not only do they contain lots of vitamins, they crisp up beautifully in the oven and are delicious topped with leftover haggis and this Spanish-inspired sauce.

  • Perfect for sharing, this dish makes a great snack for a casual weekend party.

  • As in the UK, a lot of potatoes are thrown away in Norway too. Potato is a versatile ingredient that can be the base of many delicious dishes and pastries.