DIY: Hummus

Our favourite hummus recipe is from the Green Kitchen At Home cookbook. It is super smooth and creamy thanks to a healthy amount of tahini in the recipe! Homemade hummus is so much tastier than shop bought versions and you avoid the single-use plastic container it comes in!

You’ll need 1 large bowl, saucepan, food processor/blender.

Makes 675g

Ingredients (when in italics available from the van)

200g chickpeas (approx £1)

1/2 tsp bicarb of soda (approx 3p)

1 tsp salt (approx 5p)

120ml tahini

juice 1 lemon

2 tbsp olive oil (approx 10p)

1/2 tsp ground cumin (approx 5p)

Total cost from Incredible Bulk approx £1.23

Method

Place chickpeas and bi carb in a bowl and cover with 600ml of water and mix until combined. Soak in fridge for 24hrs.

Drain and rinse the chickpeas and transfer to saucepan along with salt, 2 litres of water and garlic. Bring to the boil, reduce heat and simmer for 1-2 hours until tender. Drain, reserving 120ml of cooking water and leave to cool.

Place the chickpeas, garlic, reserved cooking water, tahini, lemon juice, olive oil and cumin in blender and pulse until smooth.

You can add various toppings, we like smoked paprika, sumac, za’atar as options.

Store in the fridge, will keep for 1 week.

Zero Waste Tips

You could look to make your own tahini too from sesame seeds (we’ll post a recipe soon!), otherwise look for tahini in glass jars.

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DIY : Olive Oil Spread

This idea came about as we were moving towards a more plant based diet. We’d previously bought butter wrapped in paper but looking into plant based alternatives found that they were almost always in single use plastic. We then discovered that olive oil solidifies at low temperatures, around 7 degrees C and we had a eureka moment!

You’ll need:

Extra Virgin Olive Oil

A container, we used our old butter dish upside down!

A fridge!

Method:

Pour your olive oil into your container and place either at the back of the fridge or if that isn’t cool enough in freezer.

When spread is needed, simply remove and the olive oil will spread easily!

Zero Waste Tips

Use refill olive oil to avoid single use packaging!

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DIY : Homemade Stock

Homemade stock is a great way to utilise leftover foodstuff. Another great idea found in the Simplicious cookbook from Sarah Wilson, offering meat, fish and veg options.

You’ll need:

1 large stockpot or slow cooker

strainer/sieve

1 onion, coarsely chopped

approx 300g veggie scraps (whatever you have, although avoid large quantities of cabbage, turnips and bitter greens as they’ll make it bitter and include peels)

1 bay leaf or several sprigs of thyme

1/2 teaspoon black peppercorns

For beef: 1-2kg beef bones (marrow, knuckle, ribs, neck) and 2 tablespoons apple cider vinegar.

For chicken: 1-2 leftover (cooked or uncooked) carcasses and 2 tablespoons apple cider vinegar.

For fish: 1kg carcasses (don’t use oily fish) and 2 tablespoons apple cider vinegar

For veg: extra 300g of veg scraps if available (or simply make less)

The above qtys will make around 3 litres of stock.

Method:

Place the bones in a large stockpot with the vinegar and cover with cold water (for beef soak the bones for 30mins before cooking). Add enough water to cover the bones but make sure you have atleast 2.5cm space between water and rim of pot.

Bring to the boil. Then reduce heat and add the onion, veggie scraps, herbs and peppercorns and simmer.

Beef: 12-72hrs

Chicken: 4-24hrs

Fish: 1-3hrs

Veg: 30mins-1hr

If making in slow cooker, follow same procedure, once boiling turn down to low and cook for 4-24hrs.

Once cool, remove bones and strain liquid into a large bowl and refrigerate. If you have used bones in your stock once cooled you can remove the layer of congealed fat on top. Then divide and store - can freeze up to 3 months (fish 1 month).

Zero Waste Tips

If using beef bones you can get a second batch of stock out of the bones by using them again with fresh veggies etc.

If using bones you can also ask your butcher/fishmonger for a bag of bones.

Place strained leftover scraps in compost

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DIY : Vanilla Extract

Another great idea found in the Simplicious cookbook from Sarah Wilson. No more vanilla extract bought in plastic bottles and a great way to extend the life of vanilla pods.

You’ll need:

3 vanilla pods

125ml vodka (or bourbon, brandy or rum)

a clean sterilised long, narrow jar

Method:

Split the vanilla pods lengthways. Place them in the jar and cover with the alcohol. Seal, shake and store in the dark, give it a shake every few days or so and it will be ready to use in 4 weeks.

Zero Waste Tips

Make it bottomless and simply add more alcohol as you drain the bottle. Simply add new vanilla pods once flavour starts to wane. You an use pods when you’ve used the seeds for something else- so a great way to use them and not waste them.

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DIY : Yogurt

For fans of yogurt it can be hard to avoid plastic with not many glass-jarred versions out there. But help is at hand because its surprisingly easy to make your own. You can decide how much time and effort you put in, some recipes call for constant attention but we’ve had success with an easy slow-cooker almost leave it to it recipe. Instructions and recipe based on Daring Gourmet and Chelsea Green and utilise shop bought live yoghurt. You can also look to buy cultures, harder to find plastic free but there are cultures out there that don’t need heating and work at room temperature making the process even easier!

What you’ll need:

Milk - ideally un-homogenised and full fat

Yogurt cultures - from existing bio live yogurt pot, or you can use kefir cultures too

Either a slow cooker or you can do with a saucepan

Thermometer to measure milk temperature

The total time making the yogurt mixture is around 3-4 hours and then resting time of 10/12 hrs or over night - so plan accordingly!

Method:

We usually use around 2 litres of milk which makes 1 large jar of yogurt and around 100ml of yogurt cultures

Make sure your yogurt cultures are at room temperature - so take out of the fridge and place on worktop.

Place all milk in either slow cooker or saucepan if doing on hob. You want to get the milk temperature up to 85 degrees Celsius slowly, without burning the milk. You can do this on a high setting in the slow cooker or over a medium heat in a pan. This will take up to 2 hrs. You can decide how much attention you place on heating the milk. We’ve often just left the slow cooker to it and occasionally checked the temperature and given it a bit of a stir. If you are doing over a hob you will need to tend to it more ensuring you stir regularly to stop any scorching of the milk.

Once at 85C (and make sure it does reach this temp, we’ve often found the yogurt doesn’t take if it hasn’t quite reached the top temp) depending on how much time you have you can either keep it at that temp for a little while, up to 20/30 mins or you can start to cool the milk - we’ve heard that the longer you heat the thicker the yogurt. So turn off the slow cooker or remove from heat on the hob. You want the milk to slowly cool to 43 degrees Celsius. Don’t try to quicken up the process, this’ll take between 1 -2 hours.

Once the milk has cooled, take your room temperature yogurt cultures and mix in a little of the warm milk, then gently but thoroughly stir the cultures into the milk - don’t use circular motions but use an up and down and side to side motion (we’re not sure why)?!

Then place a lid on the slow cooker / saucepan and wrap in a large towel to help retain heat and let it sit for 10-12 hours / overnight.

You should then have yogurt! If you desire thicker yogurt you can look to strain the mixture through a muslin cloth to separate the whey but we often don’t bother / need too.

Jar up your yogurt and place in the fridge - make sure you save some of your yogurt in a separate jar to have ready to make your next batch and you should never have to buy yogurt in a plastic tub again!

Occasionally you may end up with yogurt soup where the mixture hasn’t set - this has happened to us once so far, we’re not sure why, potentially the milk wasn’t hot enough, but whats left is still good enough to eat and use and will still have plenty of good bacteria!

Zero Waste Tips

When looking for a yogurt starter you can find glass bottled yogurt so you can completely avoid single use plastic packaging.

Look for milk refills - Roddas, Trink and Mooon Milk are available around Cornwall!

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DIY : Sourdough Bread

We absolutely love sourdough with its unique taste and ancient history. Instead of being made with cultured yeast, sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Because flour naturally contains a variety of yeasts and bacterial spores, when added with water, the naturally occurring enzyme amylase breaks down the starch into the sugars, glucose and maltose, which sourdough's natural yeast can metabolise. With sufficient time, temperature, and refreshments with new or fresh dough, the mixture develops a stable culture, known as a starter. Luckily one of our lovely customers gave us a sourdough starter, but you can see how to make your own starter here. Due to its fermentation time sourdough is thought to contain less gluten than regularly baked bread and can be an option for those that are gluten intolerant. It also has a much longer shelf life as well, not that it ever lasts long in our house!

We have trialled a mixture of different methods to bake our sourdough and have had success with the below.

What you’ll need:

1 sourdough starter

strong white bread flour

warm water

salt

Method:

A few days before you want to bake your loaf you need to start feeding your starter to make sure its nice and lively. Most people recommend using equal measures of water and flour to the measurement of your starter (e.g 100g starter needs 100g flour and 100g/ml water). After feeding leave starter for 12hrs in a warm place. Keep it covered but not airtight as it needs to breathe. After 12hrs the starter would have risen and start to bubble, a sign of a good starter is no liquid on top and lots of bubbles.

Now your starter is ready to go. For one loaf take 285g of starter (make sure you have some starter left over to make another batch), 425g bread flour and 9 g salt. Mix together in a bowl and then mix with enough water to make a sticky dough, slowly add the water to ensure right mix. Use your hand or a scraper to mix the dough. For 10 mins you’ll need to knead your dough, using your palm and the full force of your body to thoroughly work the dough. Now leave the dough in a bowl, cover with beeswax wrap and leave in a warm place for its first rise, usually for around 4-6 hrs.

Next, re-knead the dough to remove air and then you’ll need to shape so the dough feels firm and soft, we’ve found using an envelope technique best to create a seem and shape (see minute 5 on this video). Place a tea towel in a bowl, cover with flour and then place dough inside bowl so seam is facing up. Wrap towel over top and cover with beeswax wrap and leave for its 2nd rise - depending on your timings either leave at room temperature for around 6 hrs or leave in fridge for around 12hrs.

Your dough is now ready to bake. Set oven to 230 degrees centigrade and place dough onto pizza baking tray, seam side down. You’ll need to score the top of the dough to allow air to escape during baking (see minute 7 of video) Before placing into the oven make sure you either spray water inside or put a tray of ice cubes/water in the oven below where you’ll be putting the baking tray, this ensures a nice crispy crust that is a signature of sourdough. Bake for around 30 mins. You’ll know when its done as it’ll be golden and will sound hollow when you tap the bottom.

You should then have a beautifully baked sourdough loaf, no additives, no plastic packaging!

Zero Waste Tips

When tending to your starter you will be discarding parts of it, but don’t throw these away, there are plenty of recipes out there for discarded sourdough starter - we’ll share some of our favourites soon!

We don’t often have this problem but if you find you’re left with bits of bread starting to go stale don’t throw it away, blitz it up in a blender to make breadcrumbs and store in the freezer.

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DIY : Fruit Squash

We get through quite a bit of citrus fruit and are always looking for fun zero-waste tips for left overs, so we were excited to try this recipe we found on Farmdrop. Our method ended up varying slightly to theirs and having only done it once so far our only advice would be to go with what you think looks best!

What you’ll need:

left over citrus peels - start saving all your citrus peels in the fridge, you can either look to do all the same or a mix as we did, all depending on what type of squash you are hoping to end up with! We saved up until we had a decent bowl full (weighed around 700g and produced approx 250ml squash).

caster sugar

Method:

Weigh citrus peels in bowl, the farmdrop recipe then recommends adding an equal measure of caster sugar but we ended up only putting in about half of the amount as it looked like too much - we used enough to make sure all peel was well covered - it does look like a lot of sugar!

Mix together thoroughly and then leave on the side covered with kitchen towel. Again this is where our experience varied from farmdrops who advise leaving for a few hours/overnight, ours was left for a good couple of days before the sugar had properly broken down and all the juices had come out of the peels - we would stir every so often and just left it until it looked like squash!

Once we were happy we simply strained the squash from the peels and put into an upcycled glass jar and kept it in the fridge, ours has lasted a few weeks with no problems.

A great little extra product to get out of those left over peels and no more plastic bottles for squash!

Zero Waste Tips

We then rinsed off the sugar from the peels and left to dry out in front of the fire, once dried we then use as little extra firelighters - they really help out in the wood burner!

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DIY : halloumi cheese - plastic free!

Cheese is often hard to find without single-use plastic, especially halloumi so we thought we’d try making it ourselves. While our first attempts are not going to win any fancy food competitions it does taste like the real thing, so we’re super happy! Recipe followed found at Guardian.

You’ll need:

milk - we used just under 2 litres which produces around 6 slices of cheese

rennet - we bought veggie rennet, you can also try making your own from nettles but we didn’t have success with this!

salt

thermometer

muslin cloth

strainer/sieve

large pan

perforated spoon

large bowl

Overall time around 3.5hrs

Method:

Gradually heat milk in pan to 32-36 degrees Celsius, take off heat, add rennet (follow instructions on bottle for how much to add), stir gently and let it settle for 1 hr, in which time it should set like jelly.

Cut the jelly like substance (curds) into 1 inch cubes in the pan and let leave it to settle for another half hour.

Bring the mixture up to approx 38 degrees Celsius over a gentle heat, taking around half an hour.

Set up a sieve lined with muslin cloth over a bowl and use large perforated spoon to scoop the curds into the muslin lined sieve and leave for an hour to let the whey drain away from the curds.

Slice or shape the curds into oblong shapes.

Heat whey to 85 degrees Celsius, add 1 tablespoon of salt and once at temperature gently place the cheese curds into the hot whey to poach. The cheese will rise to the top when its ready, this can take up to half an hour.

When risen remove cheese and leave to drain and cool.

The cheese is now good to eat or you could store in brine. We’ve found that once stored in brine the halloumi becomes more like the regular squeaky halloumi found in stores!

To make brine add half litre of whey to half litre of boiling water with 100g of salt, allow mixture to cool and then pour cool brine over cheese in an airtight container.

Zero Waste Tips

Make completely package free halloumi by buying milk in your own reusable container at a milk refill station- there are now quite a few around Cornwall.

Any left over whey can be used in vegetable stocks, used in cooking to replace water and can be substituted for skim milk in most baked good recipes that require milk so don’t throw it away!

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Black Pepper Tofu and Asparagus

This is a beautiful easy to make dish. Its quite fiery thanks to the black pepper, if you’re not keen on heat maybe reduce the quantity. And we have since used the recipe with other veg once asparagus was out of season. Recipe from bon appetit.

You’ll need a saucepan and frying pan.

Serves 2

Ingredients (when in italics available from the van)

approx 400g tofu (see diy recipe approx 60p)

1 Tbsp black peppercorns (approx 10p)

2 garlic cloves

1 1½" piece ginger, peeled

1 Tbsp. arrowroot or cornstarch (approx 5p)

½ tsp. salt (approx 3p)

3 Tbsp. extra-virgin olive oil (approx 15p)

450g asparagus, trimmed, cut into 1½" pieces

75ml soy sauce

1 Tbsp. sugar (approx 2p)

1 tsp. unseasoned rice vinegar

Cooked white or brown rice (for serving) (approx 45p or 38p)

Total cost from Incredible Bulk approx £1.40 / £0.70 pp

Method:

Cook rice.

While rice cooking, first wrap tofu in a clean kitchen towel / muslin cloth and place in a shallow baking dish and weigh down with a heavy object (a cast-iron skillet topped with a couple of heavy cans works well). Let sit at least 15 minutes to remove excess water.

Meanwhile, coarsely crack peppercorns in a spice mill or with a mortar and pestle and set aside. Finely grate garlic and ginger into a small bowl and set aside.

Unwrap tofu and cut into 1" cubes. Transfer tofu to a medium bowl. Add arrowroot/cornstarch and salt and toss gently to coat tofu.

Heat oil in a large nonstick pan over medium-high. Add tofu to cook, turning occasionally, until golden brown and crisp all over, 6–8 minutes. Using tongs or a slotted spoon, transfer to a large plate or baking sheet.

Reduce heat to medium and add reserved cracked pepper to pan. Cook, stirring often, until very fragrant, about 2 minutes, then add asparagus and cook, stirring often, until bright green, about 1 minute. Add reserved garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Return tofu to pan and gently toss to combine. Increase heat to medium-high, add soy sauce and sugar, and cook, tossing occasionally, until sauce thickens slightly, about 3 minutes.

Remove from heat and add vinegar. Taste and add more salt and/or vinegar if needed.

To serve, divide rice among plates and top with tofu mixture.

Zero Waste Tips

You can make your own diy asparagus stock with the leftover woody ends of asparagus.

Make your own tofu to avoid plastic wrapped alternatives.

Soy sauce and rice vinegar can be found in recyclable or reusable glass bottles.

Recipe is also great with other stir fry veg - a great way to use up what you have available.

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Oven Baked Asparagus Risotto

A brilliant easy to follow and cook risotto recipe from Madeleine Shaw. No more standing over the hob endlessly stirring, simply pop all in a baking dish and leave it to do its thing- genius!

You’ll need a baking tray.

Serves 2

Ingredients (when in italics available from the van)

250g arborio rice (80p)

750ml of veg or chicken stock (approx 10p if using bouillon)

1 tbsp nutritional yeast (approx 15p)

1 leek (or if you are in time some foraged 3 cornered leek)

1 tbsp of olive oil (approx 10p)

3 garlic cloves

1 tsp of thyme (approx 10p)

1/2 tsp of salt (approx 3p)

bunch asparagus

1/4 lemon zest

100g of cherry tomatoes

Total cost from Incredible Bulk approx £1.18 / £0.59 pp

Method:

Preheat the oven to 200C.

Fry the oil, leek and garlic for 10 mins.

Mix the cooked leeks, rice, tomatoes, asparagus, lemon zest, nutritional yeast, salt and stock in a medium roasting tray.

Seal with foil and bake for 30 mins.

Serve with a squeeze of fresh lemon juice and a drizzle of olive oil.

Zero Waste Tips

For stock we used a mix of bouillon and diy asparagus stock.

You can make your own diy asparagus stock with the leftover woody ends of asparagus

Use 100% recycled aluminium foil (available in the van) and you can also reuse foil a couple of times before recycling - simply wipe down and fold neatly to use again.

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DIY Asparagus Stock

This is a great use for those woody ends of asparagus, recipe found in the great Simplicious cookbook from Sarah Wilson.

You’ll need a saucepan, blender and sieve.

Ingredients (when in italics available from the van)

woody asparagus ends

Total cost from Incredible Bulk approx £0 / £0 pp

Method:

Boil the woody stems of 2-3 bunches of asparagus for 45 mins until super soft.

Once soft blend in blender and pass through sieve, pressing with the back of a spoon. You will be left with a puree-ish stock.

Zero Waste Tips

Remember if you haven’t got enough woody ends to begin with you can freeze until you do.

Freeze stock until ready to use- freeze in handy batch sizes of 500ml.

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Asparagus and Mint Risotto

A delicious fresh recipe making the most of the asparagus season and fresh mint, found from Jamie Oliver.

You’ll need a large saucepan and frying pan.

Serves 8

Ingredients (when in italics available from the van)

For risotto base:

1 litre organic vegetable or chicken stock (approx 14p if using vegan bouillon)

2 tablespoons olive oil (approx 14p)

1 large onion, peeled and finely chopped

4-5 sticks celery, trimmed and finely chopped

600 g arborio rice (£1.92)

250 ml vermouth or dry white wine

For Risotto

2 bunches asparagus, finely chopped, woody ends removed

700 ml organic vegetable or chicken stock (approx 10p if using boullion)

50 g butter or oil

1 small handful Parmesan cheese , freshly grated, plus a block for grating, or use nutritional yeast

1 bunch fresh mint, leaves picked and finely chopped

2 lemons, zest and juice of

sea salt freshly ground black pepper

extra virgin olive oil

Total cost from Incredible Bulk approx £2.30 / £0.29 pp

Method:

Start with the risotto base ingredients, bringing the stock to a simmer in a saucepan.

Put the olive oil in a separate large pan, add the onion and celery and cook gently for about 15 minutes, until soft. Add the rice and turn up the heat. Keep stirring, don't let the rice or veg catch on the bottom of the pan.

Quickly pour in the vermouth or wine, keep stirring until it has evaporated, leaving the rice with a lovely perfume.

Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low and continue to add ladlefuls of stock until it has all be absorbed. (approx 15mins)

Now pour in half the risotto stock and the finely sliced asparagus stalks and the tips.

Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed.

Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock.

Be careful not to overcook the rice - check it throughout cooking to make sure. It should hold its shape but be soft and creamy.

Turn off the heat, beat in your butter/oil and Parmesan/nutritional yeast, mint, almost all the lemon zest and all the juice.

Check the seasoning and add salt and pepper if needed.

Put a lid on the pan and leave the risotto to rest for a minute.

Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.

Zero Waste Tips

Buy vegetables loose to avoid single use packaging.

Don’t throwaway your woody asparagus tips - make this asparagus stock instead!

Can’t find Parmesan loose and without packaging- try this vegan alternative.

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Creamy Polenta with Mushrooms and Greens

In an effort to use polenta more we tried this recipe from Deliciously Ella’s first cookbook and it was super delicious. The original recipe is served with crispy kale but as we didn’t have any we added chard to the mushroom mix instead.

You’ll need a large saucepan and frying pan.

Serves 4

Ingredients (when in italics available from the van)

150g polenta (38p)

250g chard or other green veg available

500g mushrooms

2 tablespoons tamari or soy sauce

dozen sprigs fresh thyme or 2 teaspoons dried (approx 10p)

olive oil

salt and pepper

juice of 1/2 lemon

Total cost from Incredible Bulk approx £0.48 / £0.12 pp

Method:

Pour 1 litre of water into large saucepan with a lid and bring to boil.

Once boiling, turn down heat and gradually pour in polenta, stirring continuously.

Once all polenta is in the pan keep stirring until it turns nice and thick. At this point place lid on pan and stir every 5 minutes or so.

Meanwhile slice the mushrooms and place in frying pan with the tamari/soy sauce and thyme and saute for 5 minutes.

While this is cooking chop chard/greens and then add to frying pan and cook together with mushrooms for another 5 minutes.

Once everything has finished cooking stir lemon juice into polenta and pour into bowls.

Drizzle a little olive oil over the polenta before adding mushroom mix on top.

Zero Waste Tips

Buy vegetables loose to avoid single use packaging.

Look for tamari/soy sauce in glass bottles that can be easily recycled, glass can be endlessly recycled making it a better choice over plastic bottles that have limited recycling options.

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Sprouted Cocoa Pops

This is a pretty exciting breakfast offer! A little crunchier than your traditional cocoa pops but an awesome way to introduce an additional grain to your daily diet and it tastes amazing with banana blended oat milk! Recipe found in I Quit Sugar Simplicious recipe book.

You’ll need a bowl, sieve, muslin cloth and saucepan. Note it takes 1-3 days to sprout the buckwheat.

Makes 1 large jar.

Ingredients (when in italics available from the van)

500g buckwheat groats (£2.25)

40g cocoa powder (48p)

75g coconut oil

4 tablespoons sweetener such as rice malt syrup, maple syrup, honey

Total cost from Incredible Bulk approx £2.73

Method:

Start by preparing your buckwheat for sprouting by rinsing the buckwheat and place in large bowl with plenty of water (enough to cover) and leave to soak overnight.

Next rinse the groats well and transfer to a large sieve over a bowl and cover with cloth (or use sprouting jar or tray if you have). Leave buckwheat for 1-3 days until it starts to sprout, rinsing a few times a day.

Once you see small sprouts appear, preheat oven to 120C and line baking tray with baking paper.

Melt coconut oil in saucepan, once melted take off heat and add sweetener, mix in cocoa powder and then add sprouted groats and stir to coat evenly.

Place groats on lined baking tray, spreading in thin layer and bake for 1 hour, stir every 20 minutes or so.

Allow to cool and place in airtight jar, serve with milk of choice.

Zero Waste Tips

Buy oil and sweetener in glass jars so you can recycle or reuse when finished with.

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Cornbread Bean Chilli Pie

We’ve been trying to use polenta more and came across this awesome cornbread chilli pie in The Art of The Larder cookbook, great served with fresh salad and salsa!

You’ll need saucepan or frying pan and baking dish. You will also need to have pre-soaked and cooked your mixed beans (or if just soaked, add bean cooking time of 90mins instead of 10mins listed below)

Serves 4 people.

Ingredients (when in italics available from the van)

For the chilli

2 tablespoons olive oil (approx 10p)

1 cinnamon stick (approx 30p)

2 bay leaves

2 celery stalks, finely diced

1 green pepper, deseeded and finely chopped

1 onion, finely diced

2 cloves garlic, finely sliced

1 teaspoon smoked paprika (approx 10p)

1 teaspoon ground cumin (approx 8p)

1 400g tin tomatoes

300g mixed beans (£1.65)

dried chillis, flaked to taste

salt

For cornbread top

200g polenta (50p)

1/4 teaspoon bicarbonate of soda (approx 3p)

1 teaspoon baking powder (approx 7p)

2 eggs beaten (or use flax or chia eggs)

250ml buttermilk (or use milk or nut/oat milk with teaspoon of vinegar)

salt and pepper to taste

Total cost from Incredible Bulk approx £2.83 / £0.71 pp

Method:

Start with making the chilli, placing oil in pan over moderate heat and fry cinnamon, bay leaves, celery, green pepper and onion until soft, about 8-10 minutes. Add the garlic and ground spices and fry for another couple of minutes.

Add tinned tomatoes and beans, mix and simmer for 10 mins (or longer if beans not cooked).

Add chillis if using and season with salt and cook for further 5 minutes, checking seasoning.

Take pan off heat, mix well and place bean mix into baking dish.

Preheat oven to 180 C

Make the cornbread topping by first adding polenta to dry frying pan over moderate heat and toast for a few minutes until fragrant.

In a bow mix the polenta with buttermilk, bicarbonate of soda, baking powder, eggs, salt and pepper to taste.

Pour polenta mix over beans, leaving no gaps.

Bake in oven for 20-25 minutes until cornbread is firm to touch and golden.

Serve with salad and salsa!

Zero Waste Tips

Buy vegetables loose without packaging, if you can’t find specific ones needed substitute for others available.

Recycle your tin cans, or check out these upcycling ideas!

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DIY Za'atar

Making your own spice blends is an easy way to avoid extra packaging, most are easy to blend using what you already have in your cupboard. Za’atar is a lovely Middle Eastern blend, great on roast veggies, eggs and fish. This recipe is taken from Green Kitchen At Home.

You’ll need a frying pan and bowl.

Makes approx 60g, one small spice jar.

Ingredients (when in italics available from the van)

4 tablespoons sesame seeds (approx 20p)

4 tablespoons sumac (approx 35p)

2 tablespoons dried thyme (approx 25p)

1/2 tablespoon ground cumin (approx 10p)

pinch salt

Total cost from Incredible Bulk approx £0.90

Method:

Toast sesame seeds in dry frying pan on a low heat for about 5 minutes or until golden, stirring occasionally to prevent burning. Remove from heat and set aside to cool.

In bowl mix all other ingredients and then add cooled seeds and mix well.

Pour into small sealable glass jar, will keep for months in sealed jar.

Zero Waste Tips

Buy spices, herbs and seeds from refill store to completely avoid all packaging!

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Stuffed Cabbage Leaf Rolls

Inspired by a fellow allotment group member we decided to give stuffed cabbage leaves a try, we amended this recipe from delish using sosmix instead of mince and were very happy with the results!

You’ll need 2 saucepans and baking tray.

Makes 6 cabbage rolls.

Ingredients (when in italics available from the van)

For the sauce

2 tablespoons olive oil (approx 10p)

1/2 onion, chopped

3 cloves garlic, crushed

2 tablespoon tomato paste

2 (400g) can chopped tomatoes

2 tablespoons balsamic vinegar (approx 7p)

1 tablespoon demerara sugar (approx 5p)

2 teaspoon dried oregano (approx 15p)

Salt

Freshly ground black pepper

For cabbage rolls

6 large cabbage leaves

150g sosmix (£1.50)

25g basmati (8p)

1 tablespoon dried parsley (approx 10p)

Salt

Freshly ground black pepper

Total cost from Incredible Bulk approx £2.05

Method:

First rinse rice and place in saucepan with water to cook - looking for al-dente finish as rice will finish cooking in cabbage leaf.

Next place sosmix in bowl and add 250ml cold water, mix and leave to one side.

Preheat oven 180C.

Now to make the sauce, in a large saucepan over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute. Pour over tomatoes then add vinegar, sugar, and oregano. Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.

While that cooks start on your rolls, check rice and drain when al-dente. You’ll then need to soften cabbage leaves, you can blanch in hot water (can utilise rice water) or you can steam over the simmering sauce. Once tender and flexible set to one side.

To make your filling, add approx 100g of tomato sauce to your sosmix together with the rice and parsley. Season with salt and pepper.

Now to assemble, spread a thin layer of sauce on the bottom of a baking dish. To make rolls, cut out the hard triangular rib from each cabbage leaf. Place large spoonful of filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil.

Bake 1 hour and garnish with more parsley before serving.

Zero Waste Tips

Use recycled aluminium foil (we have some available in the van!) and once finished with, see if you can reuse foil or if not roll into ball and place in metal recycling. Did you know that recycled aluminium has exactly the same properties as new but takes just five per cent of the energy to produce!

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Wild Garlic Pesto

Another easy to forage food is wild garlic. Found in shady spots, quite often in woodlands the leaf of the wild garlic plant is great to pick to add to salads but also makes a delicious pesto!

You’ll need to go foraging for wild garlic, best time is spring- march/april, pick the leaves.

Makes large jar full.

Ingredients (when in italics available from the van)

100g garlic leaves

1 lemon - juice of

100ml olive oil (95p)

100g pumpkin seeds or walnuts (85p or £1.50)

4 tablespoons nutritional yeast (approx 40p)

half teaspoon salt (approx 5p)

pepper to taste

Total cost from Incredible Bulk approx £2.25 (pumpkin) £2.90 (walnut)

Method:

First sort through garlic leaves and remove thick stalks and thoroughly wash.

Gently dry roast pumpkin seeds or walnuts in frying pan.

Add all ingredients except olive oil to blender and blitz, then add olive oil and blend again.

Transfer to jar and enjoy!

Zero Waste Tips

Freeze pesto in ice cube trays and keep in freezer to prolong life and save any wastage.

Before juicing lemon you could zest or peel skin to save for use in other recipes. Or use leftover lemon to make cordial.

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Golden Sauerkraut

This sauerkraut recipe from the Green Kitchen At Home cookbook is so fresh and tasty. This is a super easy recipe to create your own fermented food that is great for your gut health.

You’ll need a large sterilised jar to store your kraut. to sterilise preheat oven to 180 C, remove rubber ring, place jar in pan of boiling water for 10 minutes, drain and place jar in oven to dry.

Makes 1 large jar

Ingredients (when in italics available from the van)

1.4kg green cabbage, trimmed and 2 outer leaves set aside for sealing

3 carrots, tops removed and peeled

2 cloves of garlic, peeled

1.5 tablespoon ground turmeric (approx 25p)

1 tablespoon sea salt (approx 10p)

1 tablespoon peeled and grated fresh ginger (or use ground if not available, approx 13p)

1/2 tablespoon caraway seeds (approx 8p)

1/2 tablespoon fennel seeds (approx 9p)

Total cost from Incredible Bulk approx £0.65

Method:

Thinly slice cabbage, grate carrots and finely chop garlic.

Transfer all to large mixing bowl and add the remaining ingredients.

Using your hands (rubber gloves advisable or be prepared to have yellow hands for a while!) mix and massage the vegetables for about 10 mins, until they are tender and very juicy. You may need to add more salt if vegetables are not releasing juices.

Pack the sauerkraut into your sterilised jars, cover with juices, top with the reserved outer leaves and seal.

Store jar at room temperature out of direct sunlight for 2-4 weeks or until fermented. When ready the kraut should be softly textured but not mushy and have a fresh, spicy, acidic flavour. Remove cabbage leaves and store in fridge. It will keep for a few months.

Zero Waste Tips

Buy vegetables loose without packaging.

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Nut Butter

Avoid packaging all together and make your own nut butter. You can use any nuts you like, we love a mix of almonds and hazelnuts, and if we’re feeling flush a mix of pecans in there is delicious! Method followed from Deliciously Ella’s first cookbook.

You’ll need a good blender / food processor.

Makes 1 large jar

Ingredients (when in italics available from the van)

400g nut of choice (best value in van are Almonds £5.60)

pinch salt

Total cost from Incredible Bulk approx £5.60

Method:

Preheat oven to 200 C. Roast the nuts for about 10 minutes and allow to cool for a few minutes.

Place nuts and salt in food processor/blender and blend for about 10-15 mins until desired consistency.

Store in airtight container.

Zero Waste Tips

Buy nuts loose to avoid packaging.

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