There’s little waste but lots of texture in this crispy rice with peanut–chilli crunch, toast loaded with charred broccoli and white bean smash, and a tasty tomato and lentil pasta bake
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ooking with little to no waste isn’t about rules; it’s about rethinking old habits. Take inventory of the food you already have (I like taking a photo of my fridge and pantry before I go shopping), stick to your list and buy only what you need. Make sure you store it properly, too, so it lasts longer, and don’t forget to cook with a bit of curiosity: that bendy carrot, yesterday’s rice, the broccoli stem you’d normally bin – they all have potential. Start small, and trust me: you’ll notice the wins in no time, saving money, time and food from the bin. For me, low-waste cooking isn’t restrictive, it’s liberation. It turns what you already have into something you actually want: a delicious meal that’s good for you and the planet.
Leftover rice is never boring – it’s an opportunity. Cold, clumpy rice gets pressed into a hot pan until transformed with a golden crust. It’s then broken up and tossed in my favourite peanut-tamari-chilli dressing. Add cucumber, spring onion, a bit of mint if there’s some lurking in the fridge, and you’ve got crunch, heat and freshness all in one bowl. It’s proof that the best meals often come from what’s already sitting in your fridge.
