TOO GOOD to waste
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When food is wasted, it’s not just the food that gets binned. All of the energy that goes into growing, harvesting, and transporting it from the farm to your fridge goes to waste too. And as the food sits in the landfill it
rots and produces harmful methane. Fair Food is Auckland's original food rescue program, on a mission to Feed People, Not Landfills. They collect surplus food from growers, manufacturers and retailers
around our city and redistribute it to communities in need through a network of approximately 40+ trusted community agencies. At Farro, we’re proud to have worked with Fair Food
for ten fantastic years, and we’re so excited to partner with them to bring you our Too Good to Waste cookbook, full of recipes meant to help you reduce your food waste. Versatility is the goal here, with highly adaptable recipes and ingredients you can easily swap out for whatever you have on hand. We like to think of it as the tastiest way of cleaning out your fridge,
and we hope you enjoy doing it! Working with Fair Food has drastically changed the way we look at food waste. They collect surplus food from our stores every day and through working with them, we’ve been able to reduce what we send to landfills by 80%. Fair Food currently receive more food than they can handle, so their priority is
raising more money to build the infrastructure they need to redistribute it. They make their money work, with just a $1 donation providing 3 full meals. Last year alone they were able to provide 2.2 million meals to communities in need. If you’d like to help Fair Food in their mission to feed people instead of landfills, you can visit their website at fairfood.org.nz to donate or volunteer.
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The cornflour makes the fries crispier, but isn't essential! SPICED CARROT FRIES
10 mins prep
20 mins Serves cook time 6
These sweet and salty fries are a great side dish or snack and are delicious dipped into our Pea and Mint Dip!
6-8 small to medium carrots, washed and cut into 1cm fries 1 Tbsp cornflour, (optional) 1 Tsbp oil 1 tsp smoked paprika 1/2 tsp cumin Black pepper, to taste Preheat the oven to 200°C.
Mix all the dry ingredients together in a bowl. Rub the carrot fries in oil, then toss in the dry mixture until coated. Spread a single layer onto a lined baking tray and bake for 20 minutes, turning after 10 minutes. Serve with your choice of sauce.
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Be sure to fully thaw the peas so the dip doesn't go watery!
o t g n i h t e m o S
SNACK ON PEA & MINT DIP
15 mins prep
Serves 10
Fresh and packed full of good stuff, this vibrant dip gets rid of any excess mint and is sure to impress your guests.
1 cup frozen peas, thawed 2 Tbsp fresh mint, chopped 1/2 cup canned or cooked white beans, drained and rinsed 1/4 cup extra virgin olive oil Juice of 1/2 a lemon Pinch of flaky sea salt Blitz all the ingredients together in a food processor or blender until you meet your desired consistency. If you don't have a food processor or blender, you could place the ingredients in a bowl and mash with a potato masher. Serve on crackers or toasted bread.
WASTE NOT t o p s e h t + hit
These simple and delicious meals are family favourites, sure to please any crowd (and use up old food too)! That’s what we call productive plates. VEGETARIAN TURMERIC CURRY
15 mins prep
30 mins Serves cook time 6
6 kaffir lime leaves, finely sliced or use zest and juice of 1 lime 1 chilli, deseeded and finely chopped 1 can coconut cream 1 can chickpeas, including brine 2 capsicums, sliced into strips 200g green beans, trimmed and cut into pieces
Bright and fragrant, this deliciously warming curry works with all kinds of vegetables, so just use whatever To serve: you have on hand! Steamed jasmine rice, allow at least 1/2 cup per person 1/2 pumpkin, skin removed and 1 bunch coriander, roughly flesh cut into bite sized pieces chopped 1/2 cauliflower, cut into bite 2-3 Tbsp crispy shallots sized pieces 2 Tbsp olive oil Preheat oven to 180°C. Place 2 Tbsp coconut oil pumpkin and cauliflower pieces 1 red onion, roughly diced on a roasting tray, add olive 2cm x 4cm piece of fresh oil and season with salt and tumeric, finely grated or pepper. Roast for 20 minutes 2 tsp powered tumeric or until the pumpkin is cooked. 2cm x 4cm piece of fresh Remove from the oven when ginger, finely grated done. While the vegetables are 2 cloves garlic, peeled and roasting, heat the coconut oil crushed in a pan, add onion and saute 1 lemongrass stalk, use white gently for 2 minutes. Add end only, finely grated
the turmeric, ginger, garlic, lemongrass, kaffir lime and half of the chilli. Stir for a minute to release the fragrance. Add the roasted vegetables and stir for a further minute. Add the coconut cream, chickpeas, and brine and bring to a gentle simmer. Add the capsicum, beans, and courgette and cook for a further 5 minutes or until the vegetables are cooked to your liking. Mix together the coriander and crispy shallots in a small bowl and fold in the remaining chilli. Put the curry in a large serving bowl or platter and top with the crispy topping. Serve with the basmati rice.
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Throw in whatever veggies you have going off, or buy smart by buying what's in season
CAULIFLOWER MAC & CHEESE
5 mins prep 15 mins Serves cook time 4
A tasty, low carb twist on the classic, and a great way of using up any languishing dairy. Try a blend of whatever cheeses you have lying around!
Add salt and the cauliflower to the boiling water. Boil for 4 minutes, or until tender. Drain the pot and set aside.
In the same pot, combine the cream cheese, thickened cream, 1 large cauliflower cayenne pepper and paprika. 2 tsp salt Stir until combined, then warm 115g cream cheese, room temp through on a medium heat for 1/3 cup thickened or regular cream 4 minutes until smooth and 1/4 tsp cajun pepper thick. 1 tsp paprika 2 cups grated cheese Fold the cauliflower into the sauce and add the cheese. Stir Add water to a medium sized until the cheese has pot and bring to a boil. While melted. Top with crunchy the water heats up, chop the breadcrumbs and parsley. cauliflower into small pieces.
HOME COOKED HĀNGĪ
20 mins prep
1-6 hours Serves cook time 4
1 large kumara, cubed 2 potatoes, cubed 2 carrots, sliced 1 ear of corn, cut into 8 pieces (optional) 1 cabbage, whole leaves separated Stuffing (optional) Salt & pepper to taste, Smoked flavouring (optional)
This recipe is a low fuss take on the classic hāngī, perfect if you’re unable to do the traditional method. A delicious way to use up Make a bowl out of two cabbage any veg that needs eating. leaves layered on top of each other. Fill it with one piece of 2 lamb shanks (or you could use meat and an equal portion of 4 pork or lamb chops, or 500g vegetable fillings. Cover the top of pork belly) with a third cabbage leaf and 1/2 pumpkin, cut into 8 pieces wrap the parcel in tin foil.
Make a base of scrunched foil at the bottom of a slow cooker and then place all the foil packages in the slow cooker. Fill the slow cooker with water to cover the base (about 100ml). Place a tea towel under the lid of the slow cooker to help with the steam. Cook on low heat for 6 hours. Cooking tip! If you don't have a slow cooker, you can follow the same recipe using a covered roasting pan, with the bottom covered in foil and water. Cook for 1 hour at 200°C and up to 2 hours at 180°C.
VEGETABLE RIGATONI
15 mins prep
Heat oven to 180°C. In a wide pan, heat the oil over a medium heat.
30 mins Serves cook time 4
This colourful crowd pleaser is endlessly versatile and quick to pull together, a perfect low-fuss weeknight dinner! 2-3 Tbsp olive oil 1 large eggplant, cut into 2cm cubes 2 capsicums, cored and cut into 2cm cubes 3 zucchini, cut into 2cm cubes 3 medium tomatoes, chopped into 2cm cubes or 250g cherry tomatoes 400g rigatoni pasta 2 cloves garlic, finely chopped 1 Tbsp chopped oregano, fresh or dried 1 tsp chilli flakes Handful basil leaves 50g Parmigiano Reggiano or other sharp cheese
Add the zucchini and season generously with salt. Cook for 5-10 mins, then add the capsicums and eggplant. Continue frying until soft around 10 mins. Cook the pasta in pot of boiling, salted water according to packet directions. Add the garlic, oregano and chilli flakes to the vegetables and cook for a minute. Add the tomatoes and basil and cook 3-4 mins until lightly thickened. Drain the pasta, reserving half a cup of the cooking water. Add enough water to the vegetables to loosen slightly, then add the pasta to the pan and toss well with half the parmesan. Adjust seasoning to taste. Serve with the remaining grated parmesan and fresh basil leaves.
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Make this tasty dish year-round by using seasonal vegetables!
SAVED
on the side
GRILLED BABY COS WITH ANCHOVY SAUCE AND SOURDOUGH CRUMBS
15 mins prep
10 mins Serves cook time 4
Lettuces may not seem an obvious vegetable to grill, but wee baby gems are perfect for it. They hold together well, char nicely and most importantly taste utterly delicious. They’re especially good paired with this anchovy dressing and golden, crunchy breadcrumbs.
2 slices day-old sourdough 2 Tbsp olive oil 2 cloves garlic, peeled 6 anchovy fillets 1 egg yolk 1/2 cup extra virgin olive oil 2 baby cos lettuces, washed
Remove crusts from sourdough, break into pieces and pulse in a food processor to small crumbs. Heat the oil in a frying pan and fry breadcrumbs until golden. Drain on paper towels.
Using a stick blender, blitz the garlic and anchovy. Add the egg yolk and slowly drizzle in the extra virgin olive oil until you reach a creamy texture (you may not need all the oil). If very thick, loosen with water, a teaspoonful at a time, until a drizzling consistency is reached. Cut the baby cos lettuces into halves and grill in a hot pan for a few minutes on each side. Place on a serving platter, drizzle with anchovy dressing, and scatter over the breadcrumbs.
STICKY MISO GLAZED EGGPLANT
5 mins prep
25 mins Serves cook time 4
This is a great side to serve with just about anything. It's absolutely delicious and so simple to make. This glaze woould be just as yummy on sautéed mushrooms, or stir-fried greens. 2 eggplants, cut into quarters lengthwise 1 Tbsp sesame seeds For the glaze: 2 Tbsp mirin 2 Tbsp miso paste 1 Tbsp rice wine vinegar 1 Tbsp water 2 Tbsp sugar
1/2 fresh chilli, deseeded and finely chopped 1 tsp sesame oil Pour the glaze over each of the eggplant pieces and rub to coat. Sprinkle over the sesame seeds. Place in the oven for 25 minutes or until golden, soft, sticky and Preheat the oven to 200°C. Place bubbling, checking every 5 sliced eggplant on a roasting dish minutes. lined with baking paper. Once golden, remove from the For the glaze, mix the mirin, miso, oven and place on the serving platter. Sprinkle over the spring rice wine vinegar, water, sugar, chilli and sesame oil together in a onions and the remaining fresh chilli to serve. dish to combine. To serve: 1 spring onion, thinly sliced 1/2 fresh chilli, deseeded and finely chopped
the fresh
FACTOR
MUSHROOMS Because of their high water content, mushrooms are better stored in paper bags rather than plastic, allowing them to breathe and not get sweaty and slimy.
BROCCOLI To keep your broccoli fresher for longer, store in a loosely closed plastic bag so that air can circulate! Also, never wash it before storing, only before using so that it doesn't go moldy.
CITRUS FRUITS All citrus fruits can be kept on the countertop for up to a week, but after that we recommend refrigerating them loose to ensure they last longer! LEAFY GREENS These veggies like moisture and air to stay crunchy, therefore we recommend you wash it, spin or pat it dry, and then store in a perforated container in the fridge.
AVOCADOS Leave your avos on the countertop to ripen until they are ready to eat! If you only want half, squeeze some lemon or lime juice over it and store in a air-tight container to make it last a few more days.
CAULIFLOWER Just like broccoli, store cauliflower in a loosely closed plastic bag so that air can circulate! Also, never wash it before storing, only before using so that it doesn't go moldy. CARROTS Be sure to remove any stalks from the carrots as they suck the moisture out. Wrap them whole in a paper towel and store in an airtight container. Never wash or peel them until you are ready use them!
FRESH HERBS For the harder herbs, wash and pat dry, then roll up in a slightly damp paper towel inside a zip lock bag in the fridge. For the softer herbs, stand up in a jar with 3cm of water on your countertop.
BANANAS They like cool and dark places, making your fridge the best option! You can also cut them up, pop them into a freezer bag and save for later, ready to thaw for smoothies or cakes.
FREE THE FRUIT!
BREAD AND BUTTER PUDDING WITH FRUITY COMPÔTE
For the compôte: 1 cup berries (frozen is fine) or peeled, chopped fruit (we used strawberries and rhubarb) A tasty classic that uses up stale 1 cinnamon stick or 1 tsp ground bread and any surplus fruit. We cinnamon (optional) used a rhubarb compote, but you can use whatever you have on hand! Juice of 1 orange 1-3 Tbsp sugar, (to taste) 12 slices stale bread, cut 1cm Pre-heat oven to 180°C and lightly thick with crusts on 100g butter, at room temperature butter a baking dish. Generously butter all the slices of bread and 275ml milk arrange them in circles in your 60ml cream baking dish. 3 large eggs 75g sugar In a medium-sized bowl, whisk the Zest of 1 orange milk, cream, eggs, sugar, orange 1 tbsp vanilla essence, (optional) zest, and vanilla together and pour Icing sugar, for dusting 20 mins prep
40 mins Serves cook time 6-8
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For the compote, the riper the fruit the better! the mixture evenly over the bread. Place the pudding on a high oven shelf and bake for 35-40 mins until it’s puffy and golden. While the pudding cooks, make your compôte. Put all of the ingredients, except the sugar, in a small saucepan and simmer gently until the fruit has broken down. You may need to add a little water, depending on which fruit you use. As it cooks, add one tablespoon of sugar at a time until it’s sweetened to your liking. Serve the pudding straight from the oven, with the fruity compôte and a little extra cream.
WHOLE BANANA AND WALNUT LOAF
20 mins prep
50 mins Serves cook time 8-10
Don’t be put off by the addition of whole bananas! The banana peels only enhance the banana flavour, plus, they’re full of fibre and amino acids. 125g butter 1/2 cup brown sugar (or 1 cup if more sweetness is preferred 2 large eggs
3 whole bananas, rinsed well 1/2 cup walnut pieces 1/2 cup dark chocolate chips 11/2 cups self-raising flour 1/4 tsp baking soda 1/4 cup milk 3/4 cup sultanas, soaked in boiling water for 5 minutes (optional) 1/4 cup boiling water
Beat butter and sugar until light and creamy, then add the eggs and continue to beat for 2-3 minutes, then add in the pulped skins and mashed banana. Sift in the flour, baking soda, and mix in the walnuts and chocolate until combined. Mix in enought milk to get a stiff dropping consistency.
Preheat the oven to 170°C and line Scrape the batter into the tin and smooth the top. Halve the remaining the loaf tin with baking paper. banana lengthwise and place of top of the loaf. Bake in the middle of the Peel 2 bananas and chop skins oven for 50 minutes, checking with roughly before putting in a food processor to reduce to a pulp. Mash a skewer until it comes out clean. Leave to cool for 10 minutes before the inside of two of the bananas turning out of the tin to cool. with a fork.
Get in touch with Fair Food: info@fairfood.org.nz fairfood.org.nz