0300 123 5011www.cheshireeast.gov.uk/recyclingWe throw away 7.2 million of tonnes of foodevery year in the UK. Of course, some arepeelings, cores and bones, but most of it is,or once was, perfectly good food.By making the most of the food that we buy, theaverage family can save up to £50 per month –as well as reducing what we throw into landfill.The good news is that over the next few pages,we’ve got some quick and easy ways to make themost of our food. There are delicious recipes anduseful tips on storing food. Enjoy!Understanding ‘use by’ dates and knowing thebest way to store food to keep it fresher forlonger can help save us pounds. Below arejust a few tips that you might find helpful:1.Remember to keep your fridge temperaturebelow 5°C.2.Store bread in a cool dark, air tight place.It’s best not to put bread in the fridge as itgoes stale much quicker.3.The fridge is the ideal place to store most ofyour fruit and veg (except bananas and pine-apples) they can last up to two weeks longer.4.It pays to plan! Planning your meals is oneof the most effective ways you can cutfood waste and food bills.Green NewsSavvy StorageLovelyleftovers
My Big FatMousakkaThis is a good recipe for using leftoverpotatoes and vegetables. By scrubbingthe potatoes and not peeling them you aresaving on excess waste, also a lot of thenutrients come from the potato skin.This recipe uses ground cumin and corianderfor an authentic flavour, but omit if your childrendon’t like spicy flavours.1. Preheat the oven to 190°C (375°F) mark 5. Putthe potatoes in a large pan of water, bring up tothe boil and simmer for about 15 minutes untilthey are just cooked. Drain and set aside.2. Heat the oil in a large frying pan, add the onion,garlic and spices and cook for 5 minutes or untilsoft. Turn up the heat and add the lamb minceand cook, stirring for another 4-5 minutes,add the tomatoes and season well. Continueto cook for about 20-25 minutes adding thestock in stages.3. To make the sauce, place the butter, flour, milkand mustard in a small saucepan and, whiskingcontinuously, cook over a medium heat until thesauce begins to boil and thicken. Turn down theheat to its lowest and let the sauce cook for 2minutes. Allow to cool a little then add the gratedcheese (reserving a handful for the topping) andeggs, nutmeg and seasoning.4. In a large shallow ovenproof dish or individualfreezer dishes, layer the meat with the potatoslices, finishing with a neat layer of potato slices.Pour the sauce over the potatoes and sprinklewith the reserved grated cheese.5. Place in the preheated oven to cook for 25-30minutes or until golden and bubbling.IngredientsServes 10-12500g waxy potatoes, scrubbedand cut into thick slices2 tablespoons olive oil2 onions, peeled and chopped4 cloves garlic, peeled and crushed1/2 teaspoon ground cumin (optional)1/2 teaspoon ground cinnamon900g minced lamb700ml chicken stock either homemadeor from cubes80g butter75g plain flour1.2 litres milk1 teaspoon mustard250g leftover grated cheese4 eggsPinch of nutmegBlack peppercornsSalt2 x 400g canned chopped tomatoesSPIDyour spud.Store PotatoesIn the Darkto keep yourtatties good.
The key to good compost lies with getting the mix right.You need to keep your greens and browns properly balanced.Here’s some advice on how to keep your compost healthy:GREENS• Tea bags• Grass cuttings• Vegetable peelings, salad leaves andfruit scraps• Old flowers and nettles• Coffee grounds and filter paper• Spent bedding plants• Rhubarb leaves• Young annual weeds (e.g. chickweed)BROWNS• Crushed egg shells• Egg and cereal boxes• Corrugated cardboard andshredded paper• Toilet, kitchen roll tubes and vacuumbag contents• Garden prunings• Vegetarian pet bedding• Ashes from wood, paper and lumpwood charcoal• Tissues, paper towels and napkins+KEEP THESE OUT• Cooked vegetables• Meat• Dairy products• Diseased plants• Dog poo or cat litter orbaby nappies• Perennial weedse.g. dandelion and thistlestop tips• If your compost is too wet and gives off anodour, add more browns• If your compost is too dry and is not rotting,add some greens• Make sure you mix up your material to addair pockets to your binMaking good compost
Frank is one of our waste reductionvolunteers, he is a Master Composter fromMacclesfield.Food waste still makes up about a third ofCheshire’s “other waste” - or what you put inyour black bin! As a nation, the UK sends amassive 7.2 million tonnes of food to landfillevery year.Composting helps reduce landfill and hereFrank offers readers answers to commoncomposting questions that are asked at events.Q1. Why does my compost heap take so long tobreak some stuff down, even in the summer?I always end up with un-composted material,such as broccoli stems, which spoils the finishedproduct.A1. Sometimes people add material that is too large.If possible, chop it down to about the size of a 50p.Garden shredders are useful on woody material andyou can always sieve out lumps from finishedcompost and add them back in for another cycle.Q2. Somebody told me not to add orange peelto compost as it stops it working.A2. Citrus peel and even whole citrus fruit can becomposted. The confusion may come from the factthat brandling worms (often taken as a sign of a“working” heap) dislike an acid environment. Thatdoesn’t stop the composting process though, whichis initially driven by micro organisms. Eventuallythese break down the acid and the worms return.Q3. We often have summer barbecues andwondered what to do with the ash andunburned charcoal.A3. Provided you’re using lumpwood charcoal andnot briquettes, wood ash and charcoal can be addedto your compost heap in modest quantities. It couldalso be applied to the garden direct, particularlyround delphiniums in spring to deter slugs, but beaware that BBQ smells can be retained by thecharcoal and are irresistible to pets who mightchoose to eat the tastier lumps!Q4.: Why are there some small black fliesin my bin?A4. These are harmless fruit flies that feed fromfruit peelings. Make sure that fruit skins are mixedthoroughly with the other materials in the compostbin and spread a thin layer of soil over the top ifnecessary. It may help to wrap fruit peelings in asheet of newspaper.Franks Q&A’sInterested in becominga Waste ReductionVolunteer?Start talking rubbish today. Increase your skills,knowledge and attend informal training sessions,meet new people and make a difference to yourcommunity.Find out more today from the Project Co-ordinator:email:wastevolunteers@Cheshireeast.gov.ukTel: 0300 123 5011Thanks for reading, look outfor our summer edition.