It is estimated that UK households waste over 4.5 million tonnes of food each year. Research shows an average family of four could save over £60 a month simply by cutting down on normally stocked items.
To coincide with Food Waste Action Week 2022, which runs until March 13, budget supermarket Aldi has shared five recipes to help use up those extra bits in the fridge.
The event is dedicated to creating lasting change when it comes to reducing the amount of food thrown away by UK households. Aldi is also working to reduce waste in its own operations, as part of its commitment to cut waste by 20% by 2025 and halve it by 2030.
He posted several recipes that can be used to use up leftovers and save money. Each recipe can also be found on Aldi’s website. Here are some of the popular dishes.
Forget takeout and use leftover veggies in a tasty stir-fry. Aldi suggests using baby corn, green beans, and kale, but switch things up by using what’s in the fridge.
2 tablespoons cream of sherry
2 teaspoons dark soy sauce
Juice of 2 limes
Thumb-sized piece of ginger, peeled and grated
2 garlic cloves, crushed
4 salmon fillets
200ml chicken stock (made with ½ Quixo cube)
280g baby corn, halved
220g Green beans, trimmed
100 g kale, washed and patted dry
2 spring onions, trimmed and thinly sliced
Combine sherry, soy sauce, lime juice, ginger and garlic. Pour over the salmon fillets and leave to stand for approx. 10 minutes. Heat the grill to high heat, remove the salmon from the marinade (set aside) and grill for five minutes on each side.
Meanwhile, heat a large wok or frying pan, adding the marinade and chicken broth. Add baby corn and green beans and cook for approx. five minutes. Add the kale and cook for another three minutes. Serve the cooked salmon over the vegetables.
Drizzle with a little cooking sauce from the pan and sprinkle with chopped spring onions.
This hearty vegetarian curry is a great healthy choice for dinner. Add all available vegetables to a pot and serve with rice and poppadoms.
1 butternut squash
1 can 400g Sweet Harvest chickpeas
1 large sweet onion
3 cloves of garlic
1 x 400g Sweet Harvest chopped tomatoes
1 can of 400 g Asian coconut milk
1 heaped teaspoon Stonemill turmeric
1 heaped teaspoon Stonemill chilli powder
1 heaped teaspoon Stonemill ground cumin
1 teaspoon Stonemill ground ginger
½ teaspoon Stonemill cinnamon
500g Rice Everyday Essentials
1 packet Asia Poppadoms
Sea Salt and Black Pepper
30ml British rapeseed oil
Peel and chop the onion. Peel and core the butternut squash, then cut into chunks. Cut the peppers in half, remove the seeds and the white skin, then cut them into pieces. Peel and finely chop the garlic. Cut the zucchini into quarters lengthwise, then chop.
In a large saucepan, add the oil and sauté the onions for about three minutes. Then add the minced garlic, cumin, ginger, turmeric, chilli and cinnamon and sauté over low heat for a few minutes to release the flavors.
Add chopped tomatoes and coconut milk, season with a little salt and plenty of black pepper. Add butternut squash, drained chickpeas, peppers and zucchini.
Cook for about 30 minutes until the vegetables are tender. Meanwhile, cook the rice according to package directions and serve with bowls of curries and poppadoms.
Thai curry with pork and potatoes – for four
Use leftover meat and potatoes with this Thai curry recipe, using spices from the cupboard like cumin and paprika to make it really delicious.
1 x 500g diced pork
3 red onions
2 baked potatoes
2 cloves garlic
1 stalk lemongrass
25g fresh ginger
1 green chilli
1 teaspoon Stonemill turmeric, cumin and paprika
1 Quixo chicken stock cube
1 x 400ml Asian coconut milk
Bunch of fresh coriander
A little Solesta oil
Peel and chop the red onions. Peel and finely chop the garlic. Take the top coarse layer of the lemongrass and cut it into thin slices. Peel and grate the ginger. Finely chop the chilli with the seeds. Dissolve the bouillon cube in 100ml of boiling water.
Heat oil in a large saucepan and sauté the pork and chopped red onions until lightly browned. Add the garlic, ginger, chilli, lemongrass, turmeric, paprika and cumin – cook gently for a few minutes to allow the flavors to release.
Pour over the broth and coconut milk. Bring to a boil then cover and simmer for 40 minutes. Meanwhile, peel the 2 potatoes and cut them into pieces the same size as the pork.
Add to the curry – mix well and cook for another 10 minutes until the potatoes are tender. Coarsely chop the cilantro, sprinkle with curry and serve.
leftover turkey curry – for four
This creamy turkey curry is likely to please the whole family. Substitute any meat alternative for the turkey with leftovers from a roast dinner.
450g leftover cooked turkey meat
400 g tomatoes, chopped into large chunks
400ml coconut milk
1 large onion, finely chopped
1 green chilli, finely chopped, seedless
5 g chopped fresh coriander
2 tablespoons curry powder
1 tablespoon of mango chutney
30ml olive oil
20ml lemon juice
100ml boiling water
1 chicken stock cube
In a wok, sauté the onion in olive oil until soft. Add the chilli and curry powder to the wok and cook gently for a few minutes. Add the tomatoes, coconut milk, boiling water, lemon juice, mango chutney and crumble into the stock cube.
Stir well and cook gently for 20 minutes. Add the turkey and reheat gently. Sprinkle with cilantro and serve with rice and naan bread.
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