Miranda is back with even more wisdom! This week, she’s teaching us how to handle an abundance of leeks, why you should never fear a squishy blueberry, and how to freestyle in the kitchen using what you have rather than what a recipe demands.
The freezer is your best friend
Miranda’s top tip for longevity is simple – if you can’t eat it now, freeze it!
Bananas: Peel them first and freeze on a greaseproof paper-lined tray before bagging them up. They defrost quickly for baking or smoothies. Or try this recipe for American style pancakes with banana in the batter: https://www.greatbritishchefs.com/recipes/perfect-banana-pancakes-recipe
Another really easy recipe that is very moreish are the nutella banana muffins. No serious equipment needed as you just stir everything together in a bowl.
https://neighborfoodblog.com/banana-nutella-swirl-muffins/
Or how about banana ‘ice cream’!
- Chop bananas into small chunks before freezing.
- Once frozen, put the chunks in a blender until a creamy ice-cream texture forms.
- Eat it plain, or stir in cocoa powder or nut butters for a gourmet treat.
Herbs: Even if they are a bit wilted, stick them straight in the freezer. You can crumble them into your cooking while frozen. No chopping required!
Tomatoes: If you have an abundance, blitz them up and freeze them in jars to use later in place of tinned tomatoes.
Leeks: Chop them (a food processor makes light work of this!) and freeze them in bags. They are a great substitute for onions in almost any savory dish. Be prepared for the soil hiding in-between the layers. Just slice them in half down the length and pull the layers apart, then rinse.
Transforming fruit from squishy to glossy
Even in the blueberries you buy ‘fresh’ in the shops there is often a squishy mouldy one or two – don’t be put off by a few soft berries! Pick out any mouldy ones, wash the rest, and turn them into a glossy treat that packs more flavour than fresh fruit.
Just simmer 200g of blueberries (or any soft fruit like strawberries or raspberries) with 1 tbsp maple syrup, 1 tbsp lemon juice, and 1 tsp cinnamon until the juices thicken.
This also works well with other soft fruits such as raspberries, strawberries, red, black and white currants or a mixture of any of them.
Perfect over porridge, yoghurt, or pancakes.
Root veg “fridge clear-out” pakoras
Not a fan of root vegetables? Miranda promises they are transformed when made into pakoras. This recipe is a fridge clear-out staple from her Indian mother-in-law.
The base
- 3 medium onions
- 3 large potatoes (or substitute with any root veg).
- Large bunches of coriander, spinach, or any leafy greens/salad bags.
- 400g Gram flour (chickpea flour), ½ tin tomatoes, and 500g plain yoghurt.
- Oil for frying
The spices
- 4 tsp salt
- 1 tbsp fresh chilli
- 2 tsp garam masala (and methi/fenugreek if you have it).
Chop everything very finely (a food processor is great for this). Mix everything together in a large bowl. Drop spoonfuls into hot oil and fry until brown on both sides.
Garden bargains
Whilst not edible, the lilies and flowers that Food Works intercept are often still growing!
Lilies: Once the flowers finish, plant the bulbs in the garden to flower again next year.
As you can see from the picture, there are actually four plants in the pot so a fabulous bargain for just £1 that will give flowers more than just once.
Cuttings: You can grow new plants from chrysanthemums, roses, and carnations. Remove the lower leaves, dip the stem in cinnamon (a natural rooting agent!), and pop it into the soil.
Cooking without a plan…or the right ingredients!
Sunday is fridge clear-out day for Miranda. Her secret? Using recipes as a guide, not a rulebook.
Chutneys: Hard pears and peaches too tart? Simmer them into chutney. If a recipe calls for dates, use raisins. If it calls for cider vinegar, use white. The flavour will be slightly different, but still delicious!
Veggie Chilli: No aubergine? Leave it out. No onions? Use frozen leeks. No kidney beans? Add extra lentils. Add in those random fresh tomatoes, half a green pepper, and handful of mushrooms.
If you don’t have the exact ingredients for a recipe, you can just use it as a rough guide. Look for substitutes or add some extras that fit with the flavours as well.
Recipe: 4-ingredient sweet pepper relish
If you get a lot of peppers in your box, you can make this easy sweet relish:
- 1kg peppers (de-seeded/diced)
- 2 diced onions.
- 2 cups sugar
- 1 cup vinegar
Place all the ingredients in a large saucepan and bring to a boil. Simmer for 45-60 mins until thick and syrupy. Store in sterilised jars.
The pasta sauce
Got tomatoes going soft and half a tub of cream cheese? Blitz the tomatoes, fry with onions and garlic, add some frozen herbs, and stir in the cream cheese (or mascarpone/creme fraiche) at the end for a rich, creamy pasta sauce.
The moral of the story – use what you have, keep your freezer full, and don’t be afraid to experiment!
Are you a sustainable food hero too?
We love seeing the ingenious ways our community uses their Food Works finds. Whether it’s a family-favourite recipe or a clever rescue hack, why not share your creations with us?
Your tips could be the inspiration someone else needs to try something new!
Send your ideas and photos to sarah@thefoodworks.org
