John Gregory-Smith Has Created 3 Food Waste Tackling Recipes Exclusive to WW+ App Members Only - But We've Got Our Hands On Them For Free
Reading the new research [Censuswide] that emerged this week that stated that in January alone, Brits have already thrown away 13.7 million bananas, 3.5 million broccoli heads, and 3.4 million bags of spinach - it made me completely lose my appetite. A follow up study [Weight Watchers Reimagined] went on to speak about how more than a third of Brits carelessly admit to putting healthy foods in their trolley just to look good to other shoppers, and a shocking 30% only purchase certain ingredients to flaunt on social media. Food Waste in the UK is at an unthinkable crisis level, and here at Consommé this is something that is close to all of our hearts. The industry as a whole is miles behind the rest of the world in terms of reducing our food waste, especially given the current Covid-19 pandemic where stock-piling and panic-buying became the norm; subsequently resulting in adding to the pile; causing a detrimental and irreversible effect on our environment.
But why, as a nation, are we doing this? According to the survey conducted by WW, half of us believe it’s due to not knowing enough recipes to use up those fresh ingredients and a third are stuck with an old misconception that fruits and vegetables are ‘boring’. But as this epidemic continues to rise, finally, to the mind of the mainstream consumer - so does the damage. The knowledge and awareness surrounding food waste has finally seen a steadily rise in increase across the last few years and followed suit by both large and smaller companies as well as household names who are implementing simple food waste strategies that can be easily applied to every day life, for the every day chef.
Names like John-Gregory Smith - best-selling author, presenter and all round foodie - who has created three delicious recipes to be featured alongside thousands of others on the ‘The What’s in Your Fridge’ feature on the myWW+ app (a tool excluisvely available to WW members). John believes that cooking “shouldn’t be a chore” and his super-savvy recipes show you “how to turn those every day ingredients you have lurking in your fridge into something fantastic. [The recipes] I’ve developed are packed with flavour, which you’ll want to revisit time and time again.” and we have got our hands on them for free and you won’t be disappointed.
Utilising ingredients that time and time again trump the top 10 list of produce Brit’s are buying (and wasting) - bananas, broccoli and spinach, John’s recipes are sure to become just as much of a household favourite as he is.
Banana Pancakes
Serves 2
100g frozen banana
2 eggs
1 tsp baking powder
1 tsp olive oil
2 tsp maple syrup
Raspberries or blueberries to serve - optional
Method:
1. Put the banana into a mixing bowl and leave for about 10 minutes to soften. Add the eggs and baking powder and mash together until smooth using a fork.
2. Brush half the oil over the bottom of a non-stick frying pan and heat over a medium heat. Add a few tablespoons of the batter to make a pancake. You can cook about 3-4 at a time depending on the size of your pan. Cook for 1-2 minutes a side or until golden and set. Brush with more of the oil and repeat with the remaining batter.
3. Divide the pancakes between two plates and serve with a drizzle of maple syrup and plenty of berries.
Broccollini Cakes with Poached Eggs and Spiced Yogurt
Serves 2
150g broccoli florets
1 spring onion, roughly chopped
1 x 400g tin cannellini beans, rinsed and drained
The zest of 1/2 a lemon
1/2 tsp ground cumin
2 free range eggs
1 tsp olive oil
80g non-fat plain yogurt
2 tsp harissa (use one if you don’t like too much heat)
Chilli flakes to serve, optional
Salt
Method:
1. Boil the broccoli in a pan of boiling water for 5-6 minutes until soft. Drain and cool under the cold tap. Drain again thoroughly.
2. Chuck the broccoli and spring onion into a food processor and blitz to break down. Add the cannellini beans, lemon zest, cumin and a good pinch of salt. Blend together into a smooth mixture. A little texture is lovely if you fancy it. Divide into two and form each portion into patties about 1 ½ cm thick.
3. Brush the oil around a large non-stick frying pan and heat over a medium-high heat. Add the patties and brush the top with the excess oil from the brush. Cook for 2-3 minutes a side or until a little golden and heated through.
4. Meanwhile, poach the eggs in a pan of boiling water until the whites are set.
5. Mix the yogurt together with the harissa and a pinch of salt.
6. To serve, divide the patties between two serving plates. Dollop over the yogurt and top each with an egg. Season with salt and chilli flakes if using and serve immediately.
Chicken and Spinach Curry
Serves 4
1 onion, quartered
3 tomatoes, halved
3 cloves garlic
1 inch ginger
1/2 green chilli
2 1/2 tsp garam masala
½ tsp ground fenugreek
600g chicken breasts, cut into 1 inch pieces
240g brown rice
250g baby spinach
Sea salt
Method:
1. Chuck the onion, tomatoes, garlic, ginger, chilli, garam masala, fenugreek and a good pinch of salt into a blender. Pour in 100ml of water and blitz until smooth.
2. Pour the sauce into a saucepan. Swirl another 100ml of water around the blender to get everything out and tip into the same pan. Bring to the boil, stirring occasionally, over a medium heat. Cover, reduce the heat to low and cook for 40 minutes until the flavours have developed and the sauce comes together. Check the seasoning and add salt to taste.
3. Meanwhile, cook the rice for about 25-30 minutes or according to packet instructions until soft. Drain well and set to one side.
4. Heat a saucepan over a medium heat. Add the spinach and 1 tbsp of water. Cover and steam for 2 minutes so that the spinach starts to wilt. Remove the lid and stir-fry for 1-2 minutes until completed wilted. Transfer to your blender and blend until smooth. If it’s a little dry, add a few tablespoons of the curry sauce to help it along.
5. Crank the heat up under the curry sauce to medium and bring to the boil. Add the chicken and mix well. Cover and cook, stirring occasionally, for 5-6 or until the chicken is just cooked through and tender. Remove the lid and bubble away for 2-3 minutes to reduce. Add the spinach and mix well. Bring back to the boil and serve immediately with the rice.
These recipes have been created by John Gregory-Smith, in partnership with WW and their What’s In Your Fridge tool.