DYK British people are expected to throw away 11.3 million roast potatoes, 17.2 million Brussels sprouts and even five per cent of our booze we buy this Christmas?
Joseph Joseph – who have loads of cool food storage solutions – plus partners Love Food Hate Waste and food blog The Mother Cooker are campaigning against food waste this year.
To use up leftovers, try a vegan banh mi or this Caribbean stew, devised by Gemma Morson of The Mother Cooker.
100g mushrooms, sliced
Leftover maple-glazed carrots
1 green pepper, thinly sliced
2 red onions, cut into thin half moons
1 x 400g tin coconut milk
1 x 400g tin chopped tomatoes
1 x 400g kidney beans
3 heaped tbsp jerk seasoning (Dunns River brand)
240g (1 medium bag) fresh spinach
2 portions microwave rice
1 1/2 tbsp oil
Add oil to a large pan over a medium heat, add onions and mushrooms and the maple-glazed carrots.
Cook until softened (around five minutes).
Add the coconut milk and tomatoes, mix well. Cook for five minutes on a medium heat.
Add half your bag of spinach and second lot of carrot ribbons.
Cook for a further five minutes, then add second half of spinach bag. Once that has wilted down, drain the kidney beans and add with chopped pepper. Cook for a further five minutes.
With two minutes to go, cook rice to specification.
Serve hot and top with fresh parsley.