‘Love Your Leftovers’ – Queen of Easy Green features in sustainable cookery book

Love Your Leftovers - Veolia Environmental Services Sustainable Cookery Book

As you will know, I am a true advocate of getting the most value out of my food. From batch-cooking, growing my own, buying local, freezing and portion control, I believe there are lots of easy ways in which we can all eat the best quality food on a budget, whilst reducing edible food waste going to landfill.

Knowing of my love frugal, but healthy cooking, Veolia Environmental Services asked if I’d like to contribute one of my recipes to their new sustainable cookery book, ‘Love Your Leftovers’. How could I resist…

Ticking all of the boxes that are important to me, and hopefully you too, I chose a recipe that included inexpensive, but healthy ingredients, including fresh, locally produced vegetables, as well as frozen and nutritious vegetables; was ideal for using up stored vegetables and was a dish that would be a perfect for a main meal or as a lunch box filler.

My recipe …

Pea, Root and Sage Pasties

Vegetarian pasty

Serves 6

250g butter, chilled and diced

500g plain flour

Sea salt

1 egg, beaten

4 tbsp Iced water

1 egg, to glaze

For the filling:

2 medium potatoes, peeled and cut into small chunks

150g peeled swede, cut into small chunks

150g peeled carrot, cut into small chunks

2tbsp rapeseed oil

300g frozen peas, thawed

16 sage leaves, roughly chopped

½ onion, peeled and chopped

2 tbsp cream cheese

Sea salt and black pepper

Preheat the oven to 200°C/Gas 7

Love Your Leftovers - Veolia Environmental Services Sustainable Cookery Book


Rub the butter into the flour with a pinch of salt using your fingertips, blend in the egg and 4 tablespoons of water to produce a firm dough.  Divide the dough into 4, wrap in cling film and chill for 30 minutes.

For the filling; place the potato, swede and carrot onto a baking sheet, drizzle with rapeseed oil and season with sea salt and black pepper and roast for 8 minutes in the oven until soft. Place the vegetables including the peas into a bowl and gently stir in the sage leaves and onion and bind the mixture together with cream cheese.

Roll out each piece of dough on a lightly floured surface, until large enough to make a round of approximately 23cm across. Take a spoonful of the vegetable mixture and place in the centre of each round; leave a margin at the edge.  Brush the pastry around the edge with beaten egg and carefully draw the edges together to form a seam across the top, pinch together to seal. Repeat with the remaining dough.

Place the pasties on a baking tray, glaze with egg and bake for 10 minutes; reduce the oven temperature to 170°C/Gas 4 and cook for a further 30 minutes until golden. If cooking too quickly, turn the oven down slightly.

Serve hot or cold.

For more information on the cookbook and details on how you can receive yours, here’s the official press release with all of the details.

A new cook book has been launched in Nottinghamshire featuring recipes and tips from residents, chefs and groups in Nottinghamshire. Veolia Environmental Services, (Nottinghamshire County Council’s waste contractors) have compiled the new Nottinghamshire sustainable cookery book ‘Love Your Leftovers’ following the success of the Nottinghamshire Love Food Hate Waste roadshow tour in 2012.

Instead of featuring lists of expensive ingredients, the recipes will help Nottinghamshire families cut down on food waste and at the same time save up to £680 each year by following the Love Food Hate Waste tips and advice. The cook book launch at Hope House in Beeston marks the start of the ‘Love Your Leftovers’ tour of Nottinghamshire in 2013.

The book can be downloaded from www.veoliaenvironmentalservices.co.uk/nottinghamshire, and printed copies will be available to pick up from contact points across Nottinghamshire and at all the upcoming events. Copies can be posted to residents upon request.

Contributors include:
Johnny Putzai, award-winning butcher from JT Beedhams in Sherwood
Rhubarb Farm social enterprise from Langwith.
Suzanne Trowman-Green from Mansfield
Richard Fox, TV Chef & Love Food Hate Waste Chef
James Colvin from West Bridgford
Lyndsey Young, The Queen of Easy Green™
Katherine Harlow from Newark
Sat Bains’ TV Chef and proprietor of double Michelin starred restaurant, Sat Bains with Rooms, Nottingham
Teresa Bovey, professional home economist from Southwell
Rae Hold from Newark
Helen Frost from Beeston
Ann Harlow from Newark
Also featuring top tips from Zoe Holmes from Newark.

The cookery book launch saw Hope House afternoon group’s attendees all leave with a copy of the book and top tips from Chef Richard Fox. Copies of ‘Love your Leftovers’ will also be going out to food parcel recipients over the forthcoming weeks.

The ‘Love Your Leftovers’ Love Food Hate Waste tour of Nottinghamshire dates & locations:

11 & 12th May – Nottinghamshire County Show (Newark & Sherwood)

2nd June – The Big Lunch (Bestwood Country Park – Gedling) Feed the 1,000 event.

Community Event, if you wish to run an activity at this event or have an information stand please contact nottsenquiries@veolia.co.uk

8th June – Hemlock Happening (Broxtowe)

15th June – Newark Festival (Newark)

7th August – Lark in the Park (West Bridgford)

25th & 26th August – Moorgreen Country Show (Broxtowe)

1st September – Gedling Show (Gedling)

7th September – Langwith Community Show, working with Rhubarb Farm (Bassetlaw)

21st October – Bramley Apple Festival (Newark & Sherwood)

Information, ‘Love your Leftovers’ Nottinghamshire’s sustainable cook book, and demonstrations will be available at all the events, please see the website for further details.

Featured TV Chef Richard Fox said, “Love Food Hate Waste is a really effective campaign to help people throw less food away and save money. Reducing food waste is a major issue. We throw away 8.3 million tonnes of food from our homes every year in the UK. This new guide for Nottinghamshire is full of useful advice to help reduce food waste and has an impressive range of recipes to give people ideas for using up their leftovers.”

Finally, I’d like to thank Tim Mudge from the Yes Peas! Campaign, who originally supplied me with this delicious recipe – thanks Tim :)

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