As the year draws to an end and in the midst of this wonderful festive season it is time to reflect on our food consumption and the amount of edible food that may be wasted. What can you do to love your leftovers and to reduce your food waste?
This Christmas weekend we have had fantastic time in our kitchen using our limited leftovers from Christmas dinner. They went such a long way making us two delicious pie dinners (one with turkey and one with ham), bubble & squeak with our roasted veg, whilst we had planned to use our organic cabbage in a pickled raw salad with seeds because it lasts well over a week! Yesteday we cleared through our cupboards making sure that everything is clearly labelled and this week we will be mainly eating what’s already there.
Make a pledge to join us this year in our effort to help reduce waste, to take care of ourselves better through nutritional meals and to benefit our pockets. There is plenty of inspiration and help from us and Green City Events coming up with Love Food Hate Waste roadshows and cook ups scheduled most of the weekends of January and February 2016.
To stay up to date with booking links and further information, follow us on twitter and facebook, and subscribe to our mailing list.
This year our dream team consisting of Green City Events, Cynefin Cardiff and Lia’s Kitchen will be organising more food waste reduction events in Cardiff’s Roath/Penylan, Splott and Adamsdown areas. Our first Love Food Hate Waste Roadshow on 21 November 2015 kicked off a series of roadshows and workshops to follow in 2016. We cannot explain how much we believe in what we do so we hope that our enthusiasm and dedication is contagious. Now is a great time to think about reducing your food waste and to join the fight to help do something about this ever increasing problem.
At our November 2015 roadshow we provided advice and tips on how to use our imagination to cook with what we have at home. Our savoury and sweet cake samples inspired many of you to be creative in the kitchen. So here are the recipes below. Remember don’t be afraid to replace an ingredient you are missing with another. The cake recipes were inspired by ingredients most us of are likely to waste and seasonal, affordable ingredients such as squash.
The sweet cake recipe is based on a similar recipe shared with me by a dear friend Wendy Twell about ten years ago. Whilst the savoury cake is inspired by pumpkin and winter squash which is abundant at the moment – it is designed to help people not waste some of the larger pumpkins/squash they get hold off. For more inspiration on pumpkin see here.
Follow @greencityevens, @liaskitchen, @cynefincardiff for information on upcoming events.
Thanks to www.dangreenphotography.com and Luke From Cynefin for the snaps today.
Sweet Carrot & Banana Cake
Ingredients (8-10 portions)
- 1 carrot coarsely grated
- 2 ripe bananas mashed with a fork
- 100ml/g of fat (vegetable oil or melted butter)
- 250g self-raising flour
- 2 tsp baking powder
- 150 sugar (caster or light brown sugar or a mix)
- 2 eggs
- 50g chopped nuts of your choice or roughly chopped chocolate
- 1 tsp mixed spices of your choices (we recommend mixing half tsp ground cardamom, half tsp ground cinnamon powder, ¼ tsp ground nutmeg)
Preparation (1.5 hours)
- Grease and line a 20cm long bread tin or a 20cm round baking tray with flour.
- Mix the flour with the baking powder and the spices of your choice.
- Mash the bananas with a fork and grate the carrot in the same bowl.
- Add the banana and carrot and mix with the flour.
- Make a well in the middle and add the fat of your choice and eggs.
- Beat well until blended.
- Bake in a medium oven (170 centigrade) for 45-1hr or until a skewer pierced into the centre comes out clean.
- If you have one banana only add another carrot. If the mixture is tight add 1-2 tablespoons of milk to make it looser so that the cake is not dry.
- Cool down the butter a little before you add to your mixture. Mix in before adding your eggs.
- The cake keeps well in the fridge for about a week.
- Have too much leftover cake? Why not eat some of it for breakfast with Greek yoghurt and honey. Or soak the drier slices win some coffee and marsala or other sweet wine, topping it with sweetened yoghurt and fruit for an alternative trifle desert which will impress all your guests.
Savoury pumpkin and mushroom cake
Ingredients (8-10 portions)
- 1 small-medium squash/pumpkin or up to 500g peeled squash/pumpkin
- 1 onion
- 300g mushrooms
- 1 small bunch of sage (30g)
- 300g cornmeal or polenta
- 200g plain flour
- 4 tsp baking powder
- 100g butter melted
- 50-100g cheddar cubed or grated
- 300ml milk
- 2 eggs lightly beaten
- 30g sugar
- Olive oil for frying
- Butter for frying
- Grease and line a square baking tray (25cm x 35cm) or a deep round baking tray (20-25cm diameter).
- Cut and peel the pumpkin or squash removing sweet. Then grate coarsely or pulse in a food processor for 2 minutes.
- Finely slice the onion, mix with the pumpkin, add two pinches of salt and stir fry in a little bit of olive oil for 10 minutes.
- Slice the mushrooms, add a pinch of salt and fry in a little butter until soft.
- Fry the whole sage leaves and their chopped stalk in a little butter until crispy.
- Mix the flours together with the baking powder.
- Add the sugar, fried veg, the butter, the cheese , the milk and the two beaten eggs and mix into a soft batter that is neither too tight not too runny.
- Season with more salt if needed and add the fried sage.
- Bake for 45min-1hr in a medium over (175 centigrade) or until a skewer pierced in the middle comes out clean.
- Raw pumpkin does not in my opinion freeze that well uncooked. Stir frying pumpkin or squash is a great way to preserve it. If you have too much cook it, cool it, freeze it and use in cakes, pies and stir fries later on in the year.
- This recipe is adaptable to various and seasonal ingredients. You can use carrot and greens such as kale and spinach. Or add more mushrooms and less pumpkin. Ingredients such as carrot, pumpkin, courgette, aubergine are good for this cake because the keep this cake moist and soft.
- Same with the cheese- why not use a mix of cheeses, or blue cheese or whatever you might have in your fridge.
- You can replace the milk with yoghurt and a little bit of water.
- If you don’t have sage tarragon is a great alternative and so is rosemary. And of course you can use dried herbs instead of fresh. 1-2 tsp should be enough for this recipe.
- Polenta or fine cornmeal is a great ingredient to store in your pantry. Many shops on or around City road in Cardiff sell big bags for very little money. It will come handy for many savoury or sweet cakes which you can use your leftovers. Introduce cornmeal to your life – it is a great ingredient to cook with! s
- This cake keeps well in the fridge for about a week. It freezes well too.
- For the summer version of this cake see here.
This morning I thought I had missed call from someone I have worked during the last two very intense years of my water related job (which takes up most of my time during the week). He has accepted a job in a faraway warm rich place and I had sent him a farewell card. I called him back to wish him well, thinking it was his last day at work. At this stage of our testing professional relationship, having been through intense challenges, trials and tribulations, we could just be human, and focus on the person immigrating to a different country, leaving their home behind, regardless of whether this is done happily or sadly. So it was to my surprise that at the end of the conversation he chose to say something awkward. It aimed to question the role of the hard working organisation I spend almost all of my working week at to protect the interests of the public in a private UK water industry. Still I obliged him. It was not personal, he’s a good guy, it was probably his way of joking and he was making small talk whilst I was calling to wish him good luck from the bottom of my heart.
Straight after that I went to Oasis, a refugee charity in Cardiff, where hundreds of refugees and asylum seekers, migrants or immigrants, receive support and food every week. I found myself in the kitchen with women from Ghana, India, Uganda, Zambia, Albania whilst they were cooking a meal for ninety odd people who will have lunch at Oasis today. I met them for the first time. They all probably have interesting stories, perhaps some of these stories are harrowing. Some of them have their children at their home country whilst they work here. Still they opened their mind and their arms to me as soon as I walked in. You know that sense of that we are all in it together? That’s what I felt.
This morning I felt relieved as I was putting the phone down, being thankful for the bad signal that interrupted the awkward final bit of my discussion with a newly appointed ex-pat . And as I was leaving Oasis I felt grateful to Reynette and the women in the Oasis kitchen for opening their door to me, to cook, to share & record their recipes and listen to their experiences. As a human.
I think I know for good which conversation I’d rather be in.
About a month ago I started visiting the people who grow delicious food locally. It was a good reminder that the food we put on our plates and which many times is grown organically, is a hard labour of love. I walked and talked with Tom from Bleancamel Market and then Poppy and Debby from Riverside Market Garden.
Alongside with discussions I had last autumn with Poppy Nicol working with Riverside Market Garden these visits became the inspiration for a pop-up pie shop at Roath Farmers’ Market on 23 May 2015. This was a true collaboration with hardworking growers. The Greek pies we offered people used fresh ingredients from Riverside Market Garden, either picked or foraged from the farm a couple of days before the event. Blaencamel Farm also supplied some of their delightful rainbow chard.
We are nearing the end of a period called the hungry gap when new crops, such as for example potatoes and carrots, are not there yet or are available in small amounts. Instead of focussing on what we don’t have we looked around us to the delightful and nutritional greens that are available throughout May. This awareness of wild greens’ abundance has also been the result of on-going research into wild foraged greens that I spent my childhood eating and picking with my family. Catalan Chicory, radishes, dandelions, purslane, chard and beetroot leaves have been a staple of the Greek diet for years and indeed many restaurant offer these as a delicacy in inspired recipes with fish, lamp, cuttlefish or in plain refreshing summer salads. In the past year I have been making the connections between what grows in the place I grew up and the place I live. And I have been noticing that many growers have been cultivating or even introducing some of these feisty crops into our diet.
My choice to make pies is not only because of my love of pie and my mission to make sure that everyone in Britain knows what a good homemade Greek pie tastes like, but also because wild green pies have something special because of their freshness – they always surprise people with the flavour and texture of their ingredients.
On 23 May we sold all our wild green pies and hopefully we helped people reimagine they can do with the food that nature gives them each season.
I have one message to leave you with- support your local growers, visit the markets they attend and order your precious life giving food from them where you can. Remember that fresh and organic also means nutritious and healthy. And of course as ever I would like to say: don’t forget to eat more pie!
Want to learn how to make Greek Pie?Contact Lia’s Kitchen for private cooking lessons, catering orders and bespoke pop-up events & dinners. Email email@example.com to be added to our mailing list.
Visit www.riversidemarketgarden.co.uk to find out more about your local growers. A weekly vegetable box scheme is delivered in Roath, for more information see here:
Our menu on 23 May included Nettle and green garlic pie, Chard pie, Chard & dandelion pie with chocolate mint and fennel leaves.
In the past couple of months I have worked with Green City Events and Cynefin Cardiff to deliver two cooking workshops and a roadshow to help the kind people of Roath to find ways to reduce their food waste. We have done this in the process of delivering the Love Food Hate Waste Campaign  in Cardiff supported by Wrap Cymru.
The week after our last cooking workshop on 21 February I decided to practice what I preach and took my own personal Love Food Hate Waste challenge. I pledged to shop very little food (apart from fresh essentials) and to eat what is already in my cupboards and freezer for the most part of the week.
The challenge was a great creative success and I saved around £30 as I only bought small quantities of milk, some cheese and some salad to complement the meals we made.
The meal I was most proud of that week was a Mexican spice inspired vegetable dish made from frozen cauliflower, quorn mince and spinach (all commonly kept in my freezer), the leftover greens that we did not use at the cooking workshop on 21 February, the final two spoons of yoghurt, a tin of black beans from my essentials’ pantry and the last cup of couscous from that bag that we have not eaten for ages. Not only did that dish give us dinner and lunch the next day, I actually froze a couple of portions in anticipation of the busy week that followed.
During my challenge I looked carefully through my cupboards and my freezer. For example, I thawed just over half a kilo of meatball mix that was leftover from one of our supper clubs and made a linguini ragú with which gave us a couple of meals for two and another frozen meal.
At the Love Food Hate Waste workshops we aimed to empower people to make personal and household changes to their food consumption and wastage. Lots of people seemed worried about getting a recipe right or that they couldn’t cook with random ingredients. So hopefully through making different mixed vegetable Ribollita soups with various herbs and whatever vegetable was available to us at the same workshop we empowered participants to be creative and daring in adapting recipes to what they have or can afford. Experimenting is the way!
I would definitely recommend Eat-What-You-Have weeks like mine as they will help you sort through your cupboards and freezer. Making shopping lists or using the online Love Food Hate Waste App on your smart phone can help you loads with shopping and meal planning. And if you fancy being inspired by seasonal ingredients or what is on offer, why not browse www.lovefoodhatewaste.com for ideas.
One of the most useful tips I could give you to save food and money is to be aware of what you already store in our cupboards before heading back to the shops. Also storing food correctly, e.g. labelling it, using airtight containers or keeping your fridge temperature low will make you yield more meals from what you buy. Using your freezer more and keeping it tidy is another step to help you achieve this by prepping food in advance, storing the right amount of frozen basics or storing extra portions from meals.
The whole process of this project has made me think long and hard about food waste and food poverty. According to the Trussell Trust the number of people using food banks has almost tripled since last year. And whilst this is because of the increase in the number of food banks set up, a noteworthy effort to help an increasing number of people in need, I cannot reconcile this fact with the amount of food still being wasted in the UK. It is estimated that we still throw away 7 million tons of food and drink a year. This is food is costing all of us £12.5bn each year.
Today I was reading about France’s Good Samaritans law which protects those helping someone in need or peril from being sued or accused if something goes wrong. It is important to protect public health and to minimise risk for people in the food sector. But I wonder, would the introduction of a ‘good Samaritan’ legal principle in the UK encourage all of us personally as well as larger corporations or small (food) businesses to do more to address food poverty or to donate food that we would have otherwise wasted?
 Love Food Hate Waste is a campaign that has been running since 2007 and run by WRAP, a well-established not-for profit company that is responsible for a lot of good work in on resource efficiency and waste reduction across the UK.
The last 2014 Lia’s Kitchen pop-up dinner took place on the last full moon of the year . On Sunday afternoon I ‘sat’ tired amongst boxes and paperwork reflecting on the two pop up dinners we completed this weekend. What a success!
Accounted for are a broken box (it happens), a broken gazebo (don’t ask), at least 30 to-S and fro-S between the shed , the living room and the car, hours of cooking , sorting , cleaning, thinking. And also one proud me and endless moments of contentment.
I begun and ended this year’s pop-up dinners at Penylan Pantry a deli/café that has livened up and brightened our area. I have thrown five pop up dinners since May 2014 all exploring foods, cultures and recipe combinations that I love. It’s been quite the journey, fulfilling and always full of surprises.
The next immediate thing on the cards for me is slightly different in that it will involve educational waste awareness workshops to help people reduce their food waste. I will be working with two social venturers I respect a lot. I am very excited and proud I will be using my free time towards such a venture.
As for the future…it holds surprises that I cannot predict but I am sure there will be congregations as beautiful and warm as those of the last two days. So watch this space ! Get in touch! Don’t be a stranger!
Thanks to all who have joined our table and made these pop up dinners so wonderful. It’s the people who appreciate what’s offered to them and enjoy each other that create this wonderful atmosphere that seeps into our life and fuels Lia’s Kitchen.
Thank you old and new friends who help make Lia’s Kitchen happen through your hard work -you know who you are.
Happy birthday to the Penylan Pantry who is one today. Mel and Jo well done you are stars and thanks for hosting Lia’s Kitchen events.
Photos by Jo, Penylan Pantry, Dean Doyle, Lia’s Kitchen and Dan Green.
Image Posted on Updated on
Here I go venturing into the unknown world of juices. My aim is to cure the hangovers and boost the immune systems of some wonderful people in West Wales whilst they party at a most wonderful secret location.
Up until yesterday I was chopping all my fruit and veg to go into the juicer, until my friend Gaby (a.k.a. Juice Queen) just threw everything in there and pressed the ON button. I squealed with delight at how much time this saved me.
Yesterday I left at 6am to work outside Cardiff and as soon as I was back at 5.30pm I continued my juice recipe testing. I am truly dedicated to finding the right recipe.
The result: I think we’ve got three strong contenders for the Blue Lagoon Festival. And they seem very pleased with themselves too.
Cross your fingers people I am quite nervous about this one 😉