recipes 20 - 30 mins

  • New recipes don’t always mean starting from scratch with a set of pristine ingredients, this delicious soup is a brilliant example of that, give it a go.

  • In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the in

  • Italian-style breadcrumbs, flavoured with herbs, garlic and lemon zest. Use generously to add a dash of texture and a pop of flavour to anything from pasta, soups, risotto and salads.

  • This seasonal spiced, apple topped French toast is perfect for a lazy brunch with friends and family, a clever classic recipe from Le Creuset

  • We caught up with Ruth from The Edinburgh Fermentarium to get her top tips on fermenting this classic cabbage concoction – sauerkraut.

  • Food photographer, stylist and Love Food Hate Waste supporter Gill Murray shares her easy-to-make strawberry ice pops, perfect for the school holidays:

  • These tasty bites are an amazing way to use up any cornflakes left at the bottom of the box, just add some Cajun spice and transform them into a delicious Southern style coating for chicken.

  • Here is a tasty mid-week family meal that uses up store cupboard ingredients and spices with extra meatballs to freeze for a second meal.

  • Transform your leftovers with this quesadilla recipe from Love Food Hate Waste Scotland ambassador Tony Singh. They will make a great lunch, dinner or snack, and only take minutes to put together.

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  • Quicker than a full loaf, these squidgy cakes are the perfect size to grab on the go. Jazz them up with some chopped walnuts, chocolate chips, or anything else you have in the cupboards!

     

  • Take your tatties to the next level, with this tasty recipe using the famous Stornoway Black Pudding.