We all have a responsibility to reduce the amount of food we throw away, and that’s precisely what our Too Good To Waste boxes are all about. We want you to get the most out of your food too – after all, it’s no good to anybody if the food we pass on still goes to waste further down the line. To help with this, we’ve put together a few tips for making food go further and to give you some ideas for working this extra veg into your weekly meals.
You can find our 'Too Good to Waste' fruit and veg boxes by the checkout area. They're £1.50 for 5kg box, subject to availability.
Aubergines work well in Mediterranean and Middle Eastern recipes, so taste great with tomatoes, lemon, oregano, cumin or fresh parsley. Cut the stalk off the aubergine but you can leave the skin on.
Carrots are delicous eaten raw or cooked, and their slightly sweet flavour means they also work well in puddings and cakes. Wash your carrots well but don’t worry about peeling them – there are plenty of nutrients in the skins.
Onions are kitchen staples and, whether eaten hot or cold, can be counted on to add plenty of flavour. If you find preparing onions tricky, try not slicing all the way through when you chop across. This means you can cut the other way to ‘dice’ your onions into small pieces without the layers sliding apart!
Bananas taste sweeter as they become more ripe, so when you choose to eat yours is a matter of preference! Very soft or black bananas are better for baking with as they will mash more easily.
Crisp, crunchy and refreshing, lettuce is lovely as a little extra greenery on the side of a main meal or as a low-carb alternative to wraps. It’s also one of the most commonly wasted foods as it seems to spoil so easily, but there are ways of keeping it at its best for a lot longer than you think.
Baked, fried, mashed, boiled or roasted – there’s a way of cooking potatoes to suit almost every meal!
Peppers are easy to use up as they work well in so many ways, from raw strips in lunchboxes to a colourful extra in fajitas. Be careful removing the stem and seeds – it might be easier to halve the peppers before cutting these out.
Tomatoes form the base for so many different types of sauces from all over the world, from spicy curries to simple soups. If you have plenty of fresh tomatoes you can use these in place of tinned to make a sauce – blitzing the sauce with a hand blender will make the texture nice and smooth and you shouldn’t need to worry about peeling your tomatoes.
Avocados traditionally come from Central and South America, meaning their flavour works well with chilli, lime and coriander. They’ve become very popular in the UK for their vibrant colour and smooth texture, and are a useful ingredient in vegan cooking (adding creaminess without dairy).
Chillies add a lovely warmth to a dish, which can cross over into hotness depending on how much you add! Removing the seeds of a chilli before using will reduce a lot of the heat – just make sure you wash your hands carefully afterwards and take care not to rub your eyes!
Intensely refreshing, oranges are one of the sweeter types of citrus fruits. Orange wedges make a refreshing lunchbox snack, particularly during the warmer months, but there’s also plenty to do with the outside of the orange and the delicious juice within it.