lovefoodhatewaste

The Wasteless Skordalia Bread Dip

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This Wasteless dip is inspired by my Greek heritage. Skordalia is a popular dip which can be made with stale bread or potatoes. My favourite is the one using bread. It is a kind of bread sauce, brought to life by walnuts, sharp vinegar flavours, garlic and extra virgin olive oil. It is traditionally served with deep fried salt cod and once you start you can’t stop eating it. At Wasteless suppers we usually serve it with smoked paprika temperate vegetable and cucumber slices.


Ingredients

  • 200g leftover bread, soaked in water and well drained
  • 1 large handful walnuts
  • 3 tbsp. white wine vinegar
  • 1-2 garlic cloves, minced
  • 60 ml extra virgin olive oil
  • 1 tsp. salt
  • ½ tsp. pepper (optional)
  • a generous pinch of grated nutmeg (optional)

Preparation

1.     Soak the bread slices with the crust in some water until soft.
2.     Squeeze out the water well with your hands and place in a food processor.
3.     Add the garlic cloves crushed. You can add more garlic but the longer you leave the dip in the fridge the stronger it becomes.
4.     Top with the walnuts, salt and pepper/nutmeg and olive oil and blitz until lovely and creamy.
5.     Taste to adjust the salt and vinegar levels. The vinegar really makes this dip special so if you feel something is missing add another teaspoon.
6.     This dip is absolutely delicious with raw vegetable, as an accompaniment to salads, with tempura vegetable and fried fish (in the traditional Greek way).

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The Wasteless diaries #2

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As the dust settles I am finally getting to reflect on the Wasteless Cardiff suppers journey so far. I planned to write a blog for each Wasteless supper we delivered in March 2018 but surprises such as the heavy snow really threw us. The Wasteless team had to work hard and seamlessly to deliver the events against all odds.

For those of you who might not have heard about Wasteless in Cardiff it is a collaborative platform which involves more than one food businesses in the delivery of a pop-up feast using food surplus, food that would have been wasted and food that is produced in a less wasteful manner. I have been running it for the last ten months with Rebecca Clark from Green City Events. It is our brainchild as Ruth Molaski recently wrote in her Western Mail article. Wasteless has taken most of my ‘food work’ time in 2018. And we both really care about it.

We held our pilot Wasteless in October 2017. And in March we got together to deliver two additional events partly supported by the Sainsbury Waste Less Save More fund. The talented Jane of Hungry City Hippy wrote a fantastic review about the early March event too.

Who is Wasteless for?

Bringing new businesses to the table to inspire and be inspired by them in taking a wasteless approach remains one of the key objectives of Wasteless suppers trials. We wanted and continue to aim to showcase our local chefs and food businesses, and how they do ‘wasteless’ food.

Wasteless also aims to bring crowds to the table educating them about the potential of food they may waste and informing them about ways to be savvier at home. The events are much more than a meal, with guests really engaging in discussions about their footprint and impact, leaving more empowered after having shared knowledge and ideas on their journey to becoming wasteless.

Our choice to go from potential food waste to fine dining is deliberate. I am very keen that we make the point that a menu you are likely to have paid two or three times the price of a Wasteless supper ticket can be actually made from ingredients that we as consumers and the retail process most commonly waste. I hope this stark antithesis between food destined for the bin turning into gourmet dishes really sticks with our guests and those who read about Wasteless.

Our choice to do Wasteless and yours to attend the events also sends an important message to food retailers, who can see that we care more about what may perish – they are willing to work with all of us and they are listening. They have people like you and me working for them who care as much about reducing food waste. This has been one of the most encouraging messages of the project. We are in it together!

How many?

To date three Wasteless suppers have taken place in the Welsh capital of Cardiff.  The WasteLess suppers preserved, pickled, cooked and served around 261 kilos[1] of the food collected in the weeks leading to the events.  The food was then safely handled, stored, distributed and cooked by the participating chefs/businesses to offer five-course feasts.

There were eighteen participating food businesses with different practices and business models, who prepared and donated food, and hosted the suppers – a number that has by far exceeded our expectations. In fact, when we wrote our project plan we thought we might attract around fifty people to our table at this stage of the process. But the food collected ended up feeding 135 guests (and another twenty people who volunteered to help deliver the events).

What was served at Wasteless…

The creativity of the chefs we have worked with is humbling.  Dishes such as sourdough flavoured ice cream from Cocorico Patisserie who then used the bread again to make tartelettes for the canapes serving the cheese donated by the Cheese Pantry were a massive hit. Laurian’s recipes were conceived during the heavy snowfall when bread and vegetable was in shortage, and many of our guests had already started to think about food as a precious commodity. The fact that we already had over 80 kg food collected at that time propelled us into action to ensure that Wasteless supper happened regardless of the snow. The response was amazing and most of our guests turned up on the evening – many quite hungry for vegetable and bread at the time.

Also for Wasteless supper #2, our preservation master, the beloved Eira of Inner City Pickle created a delicious aubergine, tomato and chilli relish and a banana jam which we used in our menu. The amazing Laura of Tidy Kitchen company laboriously sliced and minced different cuts of chicken and pork to make scotch eggs and terrines for our guests. Laura came on the team just ten days before the event. And she blew our guests away with her dishes’s presentation as well as the flavour. You must give her food a try and support her newly established independent business.

At Wasteless #3 Chef Jan’s (Anna Loka) recipe of mixed vegetable rostis with a butternut squash sauce and crisp fried greens (a great use for wilted greens) inspired a lot of our diners to go home and look at their vegetable draw twice before clearing it. Melissa’s (Penylan Pantry) starter balls mixing various vegetable, fish and meat into delicious bites showed people you don’t need much to create an impressive party platter. Beca Lyne Pirkis’s trio dessert using tens of kilos of bananas, mandarins and frozen berries in a sticky mandarin cake, jam doughnuts and the most delicious banana fool I have ever tasted was spectacular and gave us ideas on how to use ripened fruit.

Beca, who is one of the baker’s dozen in the 4th series of The Great British Bake Off and now cook, food writer and TV presenter, said, “The issue of food waste is something that concerns me, and helping to raise awareness around it by being part of Wasteless is one way of inspiring others to make better use of leftovers as well as drawing attention to the volume of surplus food that happens weekly in Cardiff. I’m honoured to be asked to play a small part in helping the cause.”

Phil’s (Dusty Knuckle) mushroom ketchup, pickled apples, daikon slaw and slow cooked meat was a dish that required much labour and ingenuity in using everything that was made available to him – it had so many layers of flavour and texture and nothing was wasted. And I hope that my own new-found, personal obsession with dehydration, pickles and pickling methods from around the globe gave people at our table more ideas on how to make the most of seasonal resources.

Clare Williams of Penylan Preserves who created three different relishes for Wasteless supper #3 says, “I am extremely humbled to be part of the #Wastelesssupper team. Preserving is a great way of ‘keeping food’ for longer and I couldn’t believe how good the food was that was going to be thrown out!! I am a great believer in using my senses on when food needs to be thrown NOT a best before date on the packaging!”

The Purple Poppadom team transformed frozen chicken, most of it a by-product of the Wasted suppers at Selfridges last year into a delicious curry produced to us by the fantastic Illtud of Charcutier. ‘We are great believers in the work of the Wasteless team. Chef is very excited to have contributed a Purple Poppadom Nadan Kozhi chicken curry, showing how ingredients that would otherwise be thrown away too early, can be so tasty.’

The future is bright for Wasteless food events. As well as being a finalist for the Cardiff Life Awards in the first six months of its life, it has received much attention from the public and media platforms.

The question we keep getting is, ‘When is the next Wasteless happening?’ With the encouragement and support we have received from all of you and businesses in Cardiff and across Wales wanting to be part of Wasteless, there is a lot more that we can do to spread the message by inviting people to a wasteless table, and maybe a more wasteless lifestyle.

We would like to thank all the volunteers who have worked hard to make Wasteless happen. Most notably Dai Tilbert (Punk Bikes Cardiff), Laura Sorvala (Auralab) and Dan Barnett worked tirelessly on the events through collections, deliveries, preparation and on the night.

Great thanks go to Oasis Cardiff, the refugee charity who let us use their fridges and freezers for the vast amount of food that we used for Wasteless. Any fresh or frozen food we did not use was left at Oasis for the use of their daily lunches.

The fantastic businesses which contributed to WasteLess include Penylan Pantry, a sustainable café and grocery store which implements the low-waste approach in its practices; Mezza Luna, an award winning, independent, Middle Eastern restaurant; Anna Loka, the first 100% vegan café in Cardiff; the Tidy Kitchen Company, a dynamic, fine dining catering company run by chef Laura Graham; Dusty Knuckle, the best UK pizzeria according to the Guardian, a promoter of slow food and Wasteless menus; the award winning Purple Poppadom;  the Cheese Pantry; Cocorico Patisserie and deliciously creative dishes; Penylan Preserves and Inner City Pickle chutneys, relishes and jams; the talented Beca Lyne Pirkis; Oriel Jones’s fine Welsh mutton meat. Wasteless Suppers have been hosted by the Little Man Coffee company, an ethical coffee shop which is a hub of community activity; Illtud of Charcutier who has been involved in WastED at Selfridges and is a talented food businessman in Wales; Caffi Sio, the sister company of Chapter Arts in Cardiff Bay and The Old Library Milk & Sugar.

Lia Moutselou of  Lia’s Kitchen and Rebecca Clark from Green City Events co-design and co-run Wasteless. Our partnership on food waste and ethical ventures is well established. Over the three years we joined forces to deliver a series of food waste projects and initiatives in Cardiff, in collaboration with Love Food Hate Waste campaigns and other local organisations and businesses. From community cook ups with food destined for the bin, to roadshows, school lunch clubs and pop up street food stalls, we have inspired, engaged and educated to encourage action and behaviour change relating to food waste.

Lia’s Kitchen is an ethical food venture inspired by sustainability, Greek cuisine and world flavours: www.liaskitchen.com. Green City is a not-for-profit Community Interest Company based in Cardiff, hosting a range of exciting and inspiring environmental and sustainability events and workshops: www.greencityevent.co.uk

Special thank to Suzie Larke Photography for covering our Wasteless #3 supper and to Dan Green Photography for covering Wasteless #1. The rest of the phots are from Green City Events and Lia’s Kitchen. 

Follow the links to view the menus of Wasteless #1,Wasteless #2 and Wasteless #3

Wasteless 2018 smaller size

Wasteless has received some queries about why this food waste was not used for the homeless and charitable purposes. Both Lia’s Kitchen, Green City events and many of the businesses we worked give support in kind and otherwise to many projects supporting charitable causes. In fact the profits of the pilot Wasteless supported the Cystic Fibrosis Better Life Appeal at Llandough Hospital. However, using food surplus to feed the homeless is not the purpose of Wasteless. For those concerned please rest assured that there is plenty of food waste at the disposal of charities, organisations and projects to support the homeless or otherwise less fortunate – Wasteless collected from just one supermarket location in Cardiff and we are sure many retail outlets would be happy to partner with charities. We are happy to share our experience if this helps anyone wanting to set up a project. The positive experience our supermarket retailer is having with Wasteless may provide them and other retailers with reassurance which might facilitate more agreements and projects in the future. Through our previous food waste reduction work we have facilitated partnerships. But often the limited resources of charities or such projects and the hard work required for the collections has been an obstacle to their long-term sustainability. Nonetheless there are fantastic projects in Cardiff, elsewhere in Wales and all around the UK that do charitable and stellar community work successfully either through their own collections or a subscription to Fairshare and we are sure that many more will continue to flourish.

The WasteLess Diaries #1

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On 14 October 2017 the first and pilot WasteLess dinner took place in the heart of Cardiff at LittleMan Coffee Company Café. It was fun, it was epic, it was inspiring and most importantly it was tasty! But what is WasteLess and why am I telling you about it?

Book your seat on Wasteless 2018 here now!

WasteLess is a collaborative pop-up event which involves more than one food businesses in the delivery of a feast using food surplus, food that would have been wasted and food that is produced in a less wasteful manner. The pilot WasteLess feast collected over forty kilos of food that would have been wasted in the week leading up to the event. The food was then safely handled, stored, distributed and cooked by the participating chefs/businesses and volunteers to offer a five-course feast presenting eleven dishes. All participating chefs and cooks contributed ideas to the menu as collections went along. WasteLess tapped into their culinary culture, business practices and the creativity of their teams to bring a wonderful menu together .

I co-run WasteLess with Rebecca Clark from Green City Events. And after years of working together on food waste reduction projects through community cook ups with food destined for the bin, roadshows, school lunch clubs and pop up street food stalls, we wanted to set up a platform that helps local businesses tap into their creative and sustainable practices and to showcase elements of Cardiff’s existing and emerging ‘wasteless’ food movement. There are many fantastic businesses already doing great things and many more who could be supported to do more. We want to bring new businesses to the table and to inspire and assist them in taking a wasteless approach.

The fantastic businesses which contributed to the first WasteLess event include Penylan Pantry, a sustainable café and grocery store which implements the low-waste approach in its practices; Mezza Luna, an award winning, independent, Middle Eastern restaurant; the Little Man Coffee company, an ethical coffee shop which is a hub of community activity and of course, moi, Lia’s Kitchen. Many more were involved in other ways. The Cheese Pantry donated cheese close to its use by date. TOAST Ale provided the event with beers and ales brewed from bread that would have been wasted, The Bottle Shop Cardiff advised on the sourcing of ethical wines and Get Wonky Juices, donated their delicious juices made from ‘scrap’ fruit and veg.

‘Food waste is bad business practice- akin to throwing money in the bin. It’s unsustainable for future generations, and breeds bad habits in an already throwaway society’, says Melissa from the Penylan Pantry. ‘Being part of Cardiff’s first Wasteless dinner was a huge honour and a very exciting prospect, working with others to help raise awareness, offer support and encourage businesses, and the public to think differently about food waste.’

Anna and Zac from Mezza Luna said, ‘As a food business, we at Mezza Luna believe it is our social responsibility to be at the forefront of the fight against food waste.And by doing so encourage people to have better awareness of food and the environment. Middle Eastern cuisine is a great example of the WasteLess approach. For example, all parts of an animal are used for cooking in different dishes. We strongly believe in this approach and we aim to encourage greater respect for food.’

It is not just the businesses that we worked with that really believe in what we do.

Celine Anouilh from the Chartered Institute of Waste Management in Wales said, ‘ I much enjoyed this first WasteLess dinner raising awareness of food waste. Lia and Rebecca used of the right ingredients to produce a taste meal and an inspiring event: a partnership between enthusiastic and ethical businesses, forgotten food from super markets shelves, great cooking skills, creativity and passion! I ate a delicious meal, met wonderful people. CIWM Cymru wishes every success to this fantastic project and look forward to attending the next dinner’.

The October event was just a test to see if our WasteLess vision is truly possible. We are now ready for the next step. Partly supported by Sainsbury’s Waste Less Save More fund Green City Events and Lia’s Kitchen will help deliver more WasteLess events in 2018.

The first WasteLess dinner entertained thirty guests and raised over £600 for Cystic Fibrosis in memory of Tom Woollam (Better Life Appeal Llandough Hospital).

We would like to thank all businesses who donated prizes to a charity raffle: John Lewis, Snact, Get Wonky, HangFire Southern Kitchen, Milgi Cardiff, Penylan Preserves, Colourfiled, Twin Made, Nelly’s Treasures, Ellicopter Hoops and Sustainable Studio.

Lia Moutselou, Lia’s Kitchen and Rebecca Clark from Green City Events co-design and co-run WasteLess. Our partnership on food waste and ethical ventures is well established. Over the three years we joined forces to deliver a series of food waste projects and initiatives in Cardiff, in collaboration with Love Food Hate Waste campaigns and other local organisations and businesses. From community cook ups with food destined for the bin, to roadshows, school lunch clubs and pop up street food stalls, we have inspired, engaged and educated to encourage action and behaviour change relating to food waste.

Lia’s Kitchen is an ethical food venture inspired by sustainability, Greek cuisine and world flavours: www.liaskitchen.com. Green City is a not-for-profit Community Interest Company based in Cardiff, hosting a range of exciting and inspiring environmental and sustainability events and workshops: www.greencityevent.co.uk

 Sign up to our mailing list for future WasteLess events or email liaskitchen@gmail.com.

Savoury cornmeal cake

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photo 1

This is a recipe I have been playing with for years and I finalised it recently whilst delivering the Love Food Hate Waste campaign in Roath. I was looking for recipes in my notebook that can help people use their leftovers and what they have in the fridge/freezer. The savoury cake was one our roadshow freebies and was sampled at our last Love Food Haste Waste event on 10 Mach at Cardiff Students’ Union in return for pledges to take action to reduce waste.

It is a delicious recipe that can be adapted to help you use greens and smaller quantities of leftover vegetable. The batter can remain the same and you can be as creative and daring as you like with what flavours you create. You end up with an amazing tasty snack on its own or with some relish or chutney on top and a (gluten-free) substitute to bread which is fantastic with soups or a tin of baked beans.

Cornmeal is a basic ingredient for one of my favourite Greek breads called Bobota. Grated pumpkin and marrow with cornmeal and feta cheese has always been one of my most favourite bakes that my southern Greek Granma Vasiliki used to make for us. And five years ago the lovely Zoe English, of Bird to Market, handed over Nenneh Cherry’s cornbread recipe to me after my excited squeals on tasting it for the first time in my life. So this savoury cake recipe is born from all these influences and is fast becoming one my favourite things to make this spring. I have adapted it to be gluten free – through the use of gluten free plain flour. And with courgette and tomato season approaching and rainbow chard already on the tables at our Farmers’ markets I am very excited for the many versions of the savoury cakes you could be imagining. Enjoy!

 Ingredients (1 Bundt or other round 23-25cm baking tin)

  • 350g Plain flour, preferably gluten free mix
  • 250g Cornmeal (coarse or medium)
  • 4 tsp Baking powder
  • 80g Sugar (caster)
  • 100g Butter melted
  • 2 Eggs
  • 450-480ml Milk
  • 1-2 pinches of salt
  • Some extra butter and flour for lining the baking tin
  • 1 Small bunch fresh basil or other mixed or frozen herbs, including stems (around 30g)
  • 225g Cherry or mini plum tomatoes (up to 300g)
  • 1 Onion
  • 2 medium or 1 large courgette diced OR
  • 1 aubergine diced
  • 1 Medium courgette coarsely grated
  • 150g grated cheese, parmesan and cheddar mixed (or whatever you have available)
  • salt & paper to season

Olive oil for the frying

Preparation (1hr and 15 minutes)

  1. Prepare your vegetable mixture first to allow enough time to cool.
  2. Fry the sliced onion with a pinch of salt, cover and let to nearly caramelise whilst you prepare the rest.
  3. Dice the courgettes or aubergine and halve the cherry or plum tomatoes.
  4. Add the courgette or aubergine with another pinch of salt and fry for 5 minutes.
  5. Add the tomatoes and basil, stir and cover until all ingredients soften- for around 5 minutes.
  6. Taste and season with salt and pepper if needed. Remove from heat to cool down.
  7. Grate the last courgette and the cheese.
  8. Mix the flour, cornmeal and baking powder.
  9. Add the rest of the dough ingredients and mix well so that there are no lumps.
  10. Add your fried ingredients, raw courgette and cheese.
  11. Pour into a lined baking tin and bake on 180 Celsius for 40-50 minutes or until a skewer comes out clean.

Lia’s Tips:

  • The batter should be moist but not too runny. You can add 450ml of the milk first and see if you need to add more after you add the tomatoes and vegetable.
  • You can use spinach and other greens such as Kale. Feel free to experiment with various herbs ad ingredients. Use what you have in the fridge and for inspiration on flavours look up focaccia recipes.
  • This is a great recipe for using those herbs that you have in the freezer or the ones that are about to go off in the fridge!
  • For a bread tin and smaller quantity of the cake halve the recipe ingredient.
  • The cake rises quite a lot and it keeps well in the fridge for about a week.