3 Course Meal Using Leftovers

Starter - Curd & Cure’s broccoli and stilton soup

For our first course, we’ll be featuring Curd & Cure’s Broccoli and Stilton Soup. Curd & Cure is a food wholesaler of specialty and artisan products in the Southeast of England. Reducing food waste is a core focus of their business, and they’ve just released a new line of products under their rescue range which uses upcycled, surplus ingredients from their business.

You will need:

1 tbsp rapeseed oil
1 medium onion, chopped
1 garlic clove, chopped
1 medium potato, diced
1 whole broccoli including the stalk or 2 broccoli stalks, cut into 1cm chunks
¼ pint vegetable stock
Knob of butter
Salt & Pepper
80g Cheese – we love to use stilton

Follow the method here.

Main: Atcha’s cauliflower stalk (“Danthal”) and pineapple pitta pockets

For our main course, London based Atcha have created a delicious veggie curry made from cauliflower stalks. This dish reflects their healthy and wholesome on-the-go Indian food.

You’ll need:

1 whole cauliflower stalk
1 onion, chopped
1 large tomato chopped
1 tbsp ginger + garlic paste
1 green chilli chopped
Salt to taste
2 tsp turmeric
1 tsp sugar
1 tsp garam masala
1/2 cup water
2 tbsp rapeseed oil
1 cup chopped fresh pineapple
1 pitta bread

For the raita

1 cup Greek yogurt / Coconut yogurt
Juice of 1 lime
1 garlic clove grated
1 handful of mint finely chopped
1 tablespoon olive oil
Salt

Follow the method here.

Dessert - Nice Buns Bakery’s cake truffles

Nice Buns Bakery is a family-run, wholesale bakery supplying cafés, restaurants, pubs and caterers across Stockport and Greater Manchester. They run a small shop at the front of their bakery, where they serve up their handmade creations to the public. This dish is great for saving any cake from turning stale.

You’ll need:

Leftover cake
Butter
Chocolate
Flavouring (if desired)

Follow along with the method here.