Did you see this series on Channel 4?
Prue Leith and Dr Rupy Aujla’s Cook Clever, Waste Less has been showing us how to plan, cook and eat real food.
An unbelievable one out of every 6 bags of shopping bought, is thrown in the bin. Most of that goes to landfill where it can take years to break down, releasing methane all the time. For bread alone, Britain throws away a million loaves every day.
Reducing food waste is environmentally sound. Prue and Rupy also saved each family over £1500 – some up to £4000.
They helped people plan their week, batch cook and use unusual ingredients. Their breakfast smoothie of peanut butter, coconut milk and banana skin! My version, with yoghurt and kefir, now has 2 inches of banana with the skin left on instead of peeled off. I would never have thought of eating it instead of putting it in the compost bin.
People have taken up cooking as a hobby more during lockdown. The top 20 pass-times included:
- no 3 baking bread
- no 4 growing herbs and veg
- no 10 making jams and preserves.
Getting to enjoy time in the kitchen also means more freedom and creativity around leftovers meaning less waste. The best lunches often start with part of yesterday’s dinner.
Here’s the Public Health Collaboration’s Real Food Lifestyle leaflet showing real foods and meal ideas.
Starting each morning with a real-food breakfast sets you up for a good day without cravings for snacks.
Making your own lunch means so you won’t have to even be tempted by what they want to sell you. And you can save loads of money – probably around £1000 a year.
You’ll save even more if you make your own dinner as I proved in my recipe booklet, Eat Well and Save. One week’s dinners is £7.49. You can’t get 7 take-aways or ready meals for that!
Top tip: Love leftovers, cook clever and waste less.