Food waste over the Festive Season is one we cannot ignore. Every year in the UK, approximately 7 million tonnes of food is wasted. During the Christmas period alone, 2 million turkeys, 5 million Christmas puddings, and 74 million mince pie are disposed of, while still edible. This causes almost 270,000 tons of food waste in total during this widely celebrated holiday .
We’ve got a few ideas on how to change this. Nureen Glaves, Founder and CEO of Feed Me Good, is breaking down the barriers in different communities around health inequalities and food waste.
A message from Nureen:
The festive season is upon us and if you’re like me, you’ll want to be more environmentally sustainable at this time of the year. I have put a few tips together to reduce your food waste and jotted down a few best ways to prep for your Christmas meals.
Whatever you’ve got left over, there is a variety of ways you can spice things up to recreate delicious new dishes.
Leftover Christmas Wontons
It’s December and its cold outside why not warm up with delicious homemade wontons? If you have a few sheets of wonton paper either from any Asian supermarket or pasta sheets, this is the perfect time to use up any leftover meat or vegetables.
- 3 large eggs
- 1 tsp. salt
- 850g plain flour
- 225ml water
- 250g cooked turkey or chicken leftovers from Christmas dinner (leave this out for a vegetarian option)
- 80g fresh basil, washed and finely diced
- 20g fresh mint, washed and finely diced
- 3 large shallots, peeled and finely diced
- 2 medium carrots, peeled and finely diced
- 2 tbsp. lingonberry jam
- 1 pack of tender stem broccoli, washed and finely diced
- 5 large cloves of ginger, finely diced
- 1 egg, optional
- 20ml sesame oil
- 20ml mirin or rice vinegar
- 30ml of sweet soy sauce
- 30ml oyster sauce / tamari sauce for vegetarian option
- 20ml of fish sauce / hoisin sauce for vegetarian option
For the filling:
- Mix the Asian ingredients and Filling ingredients together in a bowl.
- For best results, use a pair of chopsticks and mix in a clockwise motion until the mixture is smooth.
- Cover with a lid and leave in the fridge for 20 minutes while you make the wrappers.
For the wrappers:
- Pour the flour into a large bowl and make a well in the centre with your fist.
- Add the eggs and salt into the well.
- Fold the flour into the centre with a spoon and mix well until you get a crumb consistency.
- Now slowly add the water bit by bit and the crumbs will start turning into a dough.
- Cover the dough and allow to rest in the fridge for 10 minutes.
- Take the dough out of the fridge, on a clean surface area, sprinkle some flour and start to knead the dough about 10- 15 minutes until it is soft. Now divide the dough into 2 and cover the other piece with a cloth.
- Sprinkle more flour onto your surface area, roll out the dough, to make a large square. Then turn it over and roll out again until your dough is 2mm thickness.
- Cut the dough into squares: make 5 straight lines horizontally and 5 lines vertically to make 25 wrappers.
- Stack the wrappers on top of each other, sprinkling a little flour in between each layer.
- Take one wrapper in the palm of your hand and place one teaspoon of the filling in the centre.
- Dip your finder in some water and lightly moisten the edge of on side of the wrapper to create sticky consistency.
- Fold the other half of wrapper over the filling and press the edges together to close. Make sure there is no liquid or air bubbles escaping.
- Get your oven tray and dust lightly with flour to prevent the wontons from sticking.
- Repeat the process until all the wontons are formed.
- Boil the wonton for 5-7 minutes in boiling hot water or steam them for 10 minutes until soft or you can swallow fry them for 7 minutes in sesame oil with 2 finely diced garlic, 2 tbsp sweet soy and mirin for 7 minutes.
This recipe is by Founder and CEO of Feed Me Good.
Repurposed winter warming soups:
Any soup can make you feel warm and comforted, during the Christmas period. Save the leftover meat and vegetables from your Christmas dinner to create the perfect warming soup.
- 6 large potatoes
- 1 pack of tomatoes
- 4 medium onions
- 3 large courgettes
- 3 sweet peppers
- 1 butternut squash
- 80g fresh thyme
- 1 large bulb of garlic
- 2 vegetable stock cubes
- 5 tsp. grounded cumin
- 5 tsp grounded coriander
- 1 tsp all purpose seasoning
- 2 litres of boiling water
- Set the oven to Gas Mark 7 or 200C.
- In a large baking tray place all the leftover vegetables, half a chopped garlic, and thyme to a baking tray and mix around.
- In a large stockpot add the following ingredients: vegetables, cumin, coriander, other half of garlic, more thyme, stock cubes, water and 1-2 pinches of salt and black pepper, cover with a lid and allow to cook for 15 -18 minutes until the flavours are well infused.
- Add your leftover meat or protein and blitz the soup with a hand blender and serve. Delicious.
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