Recipes

  • This wonderful Goulash is from The Melting Pot Cookbook by the Isaro Community Iniative.  A hearty stew-type dish that's popular in Roma cuisine this delicious pot of Goulash comes together wi

  • Fresh herbs sometimes only last a couple of days and it can be hard to know what to do with any extras. Why not whip up a batch of Zhoug, a Middle-Eastern herb sauce made with coriander and parsley.

  • This dish is a huge hit in my house, when we have visitors when asked what the would like for dinner they always ask for the same dish and its this one super simple and packed with flavour.

  • This is a very different twist on our traditional Haggis Neeps and Tatties. This is great party food and should attract people who wouldn’t normally have haggis.

  • This is a great recipe to use up any leftover haggis and potatoes. A perfect brunch post-burns Night and tastes just as good with Vegetarian haggis! 

  • Are your bread-end-crusts always forgotten at the bottom of the bread bag?

  • This rich and indulgent chocolate cake is perfect for using up leftover chocolate bits and pieces – ideal for an after-Christmas treat!

     

  • 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!

  • 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 in

  • 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.

  • The perfect side dish to liven up your roasts – fact! This would go banging with lamb for your Sunday lunch, or indeed for a vegetarian/vegan mezze.