In celebration of Zero Waste Week (2-8th September) I made this casserole – well, it turned into more of a pie – adapted from this one from Rae Strauss for ‘Accidental savoury bread and butter’. There are masses more recipes and ideas for saving food waste on the Zero Waste Week website.
- Line bottom and sides of a pie dish – I actually used two small ones – with left-over bread slices, buttered with olive oil spread.
- Dig out an onion from bottom of veggie drawer and slice
- Fry in a bit of olive oil until soft
- Then add selection of whatever other veg you might have left over, chopped. Mine were:
- half each of slightly shrivelled red, yellow and green peppers, i.e. three halves
- 2 cloves of garlic
- the remains of a tin of red kidney beans from the fridge
- a few slices of beetroot from the bottom of a jar
- a couple of tomatoes
- half a large tired mushroom
- Season the mixture and fry on low heat for about 15 minutes until everything is nice and soft
- Put the mixture into the pie dish/dishes
- Beat four eggs and mix with some milk
- Pour over the mixture in the dishes. It gets soaked in and disappears.
- Grate cheese leftovers (mine were dry knob of cheddar and similar of parmesan) and sprinkle fairly generously over the top
- Cook in medium hot oven (180 degrees) for about 15-20 mins until firm-ish to touch
The result was a bit like a thick omelette with nice crispy bread surround. Enjoy with salad!
Susie Hallam Marketing and PR 