Ann Storr, Food Waste Fighter
Think about what you’re going to have for supper tonight: what’s it going to be?
That new salad you read the recipe for on Saturday? A risotto – but you’ve got no rice & no wine, & … shit isn’t going to happen. So you buy the same multipack of peppers, the baby corn, the pricey pre-cooked noodles. Yawn.
What about that half a packet of feta in your fridge that’s threatening to get that red mould around the side? That couple of spoons of bolognese from supper 2 nights ago? Well … but … is it safe to eat? What if you’ve not got much time? Or you have time but … you’re just a bit stumped for an idea? Maybe you want to learn to cook in a way that uses fewer recipes? A little more time cooking and less time in front of a screen?
A combination of gluttony, skintness & sometimes unhinged desire to feed my family home cooked meals means I have worked out the answers to your questions time & time again.
Posting on insta and Facebook, let’s talk about the ratios that make a great quiche, a gado gado or pavlova. They won’t be perfect but what I want to help you with is how to turn that fridge forage into a tasty lunch or filling supper.
You will save money.
You will think of your leftovers in a whole new way.
You will stop being part of our huge food waste problem.
And you might learn a thing or two.
Simple solutions aren’t terribly exciting because I’m not telling you to buy a product. I’m asking you to look at what’s in your fridge, looking a bit sad and old. I’m asking you to see the potential feast in every last spoon of cabbage, handful of cold old roast chicken or kid-discarded pasta.
Thank you! Ann x