Hugh Fearnley-Whittingstall is to broadcast his programme, “Hugh’s War On Waste”, tonight on BBC1 at 9pm, in which he demonstrates how much food is wasted in the UK.
BBC – Hugh’s War On Waste – Media Centre http://bbc.in/1PxmiUZ
It is fantastic that this cause has been taken up by someone who is in the public eye and Hugh has also apparently hinted that Jamie Oliver will be the next celebrity to champion the battle against food waste.
Ahead of the programme, we decided to conduct straw poll on Twitter (using Twitter’s new poll feature). Again we are looking forwards to seeing the results:
Do you waste too much food? Be honest 🙂 #hughswaronwaste #wastenot #foodwaste #eatbyapp Please RT!
— EatByApp (@EatByApp) November 2, 2015
The results so far (at the time of writing this) already show that most of us know we throw away too much food! On Friday we asked if people understood expiry dates on food labelling and this is what we found:
Do you understand food labelling & the difference between “Use By” & “Best … Continue reading
Here’s our favourite recipe for a delicious pumpkin soup…
Carving the Jack O’ Lantern pumpkin lantern is great fun and the scooped out flesh makes a delicious soup. Perfect after an evening out trick or treating.
- 1 tablespoon of olive oil.
- 2 onions
- 2 Chopped garlic cloves
- 1 teaspoon ground turmeric
- Your chopped pumpkin flesh
- 2 chopped carrots
- 150 grams of split red lentils
- 1 litre of vegetable stock
- A pinch of salt, pepper and sugar to taste
- 50 grams of cream or crème fraiche
Heat the oil in a large pan or cauldron and add the onions, garlic and fry until soft.
Add the pumpkin, carrots and lentils and pour in the hot stock.
Season to taste.
Cover and simmer for around half an hour or until the lentils and vegetables are soft.
Remove from the … Continue reading
In reply to an article, Let Them Eat Waste, by Francesca Price…
My wife, Barbara, and I, are avid supporters of initiatives addressing problems of food waste. Our personal quest to reduce food waste has resulted in us developing the EatBy App which is a free app designed to help householders reduce food waste by better kitchen management. (Our app plug is over.)
It’s fantastic to see a number of initiatives that are finally emerging to tackle food waste at every link in the food chain, from supply to consumer to suitable disposal. The key is to look at the problem in its entirety – not just at one particular aspect of it. Granted, our app is aimed towards reducing domestic waste and we hope it also increases awareness. We are acutely concerned that, until supply more closely reflects a more suitable and sustainable demand, unnecessary food waste is inevitable. Demand will change as consumer habits alter. And old habits will only change with heightened awareness of the problems and, of course, with suitable solutions including … Continue reading
A fast and simple recipe for that good ol’ traditional classic.
- 1/2 lb sausage meat
- 1/2 lb beef mince
- 4 oz of sage and onion stuffing
- 1 egg
Mix everything together and pack it into a loaf tin. Season to taste with salt and pepper.
Cover loaf tin with foil and bang it into the oven for an hour at 140°C/275°F
Couldn’t be much easier!
Meatloaf is great because you can eat it with just about anything from the usual vegetable suspects to something more exotic like cheesy potatoes or a classic 1980s ratatouille or perhaps red cabbage with a rich red wine sauce. A favorite of mine is to serve it on a bed of smashed up buttered new potatoes with a topping of creamy peppercorn sauce. But basically it goes well with any veg you have left in the fridge that need … Continue reading
A hearty dish that’s perfect after a long Autumn walk or an afternoon of clearing leaves in the garden.
- 1lb of steak or lean beef
- 2 onions, chopped
- 1 tablespoon of flour
- 1 bay leaf
- Salt and pepper
- 1/4 pint of Guinness
- Brown sugar (or black treacle) and Irish mustard to taste
- triangles of sliced bread (remove crust – optional)
- Fresh parsley
Cut steak into big chunks and brown them off with dripping in a hot pan.
Remove meat from pan, add more dripping if necessary and soften onions.
Remove from heat.
Sprinkle with salt, pepper and flour.
Stir so the fat blends with the flour.
Stir in Guinness and when your sauce is smooth return to heat.
Add meat and bay leaf to pan, and add seasoning. Add brown sugar or black treacle to taste (1 to 2 teaspoons) and stir in some … Continue reading