Every year, the UK produces almost 20 million tonnes of food waste which is central to some of the key challenges facing the world today including hunger and poverty, climate change, health and wellbeing and the sustainability of agriculture and oceans. In honour of Stop Food Waste Day on 28th April, our Head Chef James Goodchild, has put together some great recipes to use up those leftovers and reduce our food wastage.

Cheese Crackers

Take any stale bread or bread ends that are leftover and soak in enough water so that it's absorbed by the bread but not swimming in it. Mouldy bread is not suitable. 

Soak the bread for a few hours and then drain all the excess water through a sieve. Push lightly on the bread to get rid of any excess water. 

Place the bread mixture in a food processor and blend with a pinch of salt and pepper until smooth. 

Spread lightly on baking parchment and sprinkle any seeds you have in the cupboard on top. In the restaurant we use Linseed, Nigella and Sunflower seeds but any will work. 

Bake at 160 degrees until golden brown (about 10-15 minutes) and then turn down to 130 degrees and bake until crisp. Leave to cool and break into cracker size pieces.

Keep in an airtight container for up to 2 weeks.

Spiced Apple Tea

You will need a minimum of 250g of peelings and cores for this recipe. 

Next time you make an apple pie or crumble, save all your fruit cores and peelings. 

Place all peelings and cores on parchment paper and bake at 110 degrees for about 30 minutes or until all moisture has left them. 

Leave to cool and add twice as much water in weight as the peelings you have. Add a couple of cardamom pods, a star anise and a tablespoon of honey to the water and bring to just below boiling point.

Remove from the heat and allow to steep for 10 minutes and enjoy.