LEFTOVERS
USE IT ALL
IT’S WHAT’S INSIDE THAT COUNTS!
We’re on a missio n to h e l p you make p e a c e wi th yo ur l ef tove rs, o ne ing re die nt at a tim e. T his m onth: th e p o tato
Green-tinged spuds with long sprouts aren’t pretty, but don’t be put off. The sprouts can easily be chopped off. It’s essential that you chop off any green bits as well – outside and in – but once you do, that ugly potato is good to cook.
rom buttery mash to crisp, crunchy roasties, potatoes are endlessly versatile and our go-to comfort food. Yet almost half of all potatoes bought in the UK are thrown away – that’s about 6 million a day, at an annual cost of £230m*. In fact, they’re the UK’s secondmost wasted food behind bread. Read on for our tips and tricks to use up your spuds.
GIVE THEM A GOOD HOME Store potatoes, unwashed, in a dry, dark place, like a kitchen cupboard. Keep cool and wellventilated, as heat and light decrease their shelf life. Don’t store with onions either – the gases they each release cause the other to spoil.
MAKE FRIENDS WITH THE FREEZER
£230m worth of potatoes are thrown away in the UK every year
Bought more potatoes than you can eat? Freeze them. Parboil first (freezing raw turns them mushy), then freeze uncovered on a tray until solid before transferring to a freezer bag. Leftover mash can also be frozen.
3 WAYS TO USE THEM UP FOR MASH PESTO CROQUETTES Stir pesto into cold mash and shape balls around mozzarella cubes. Dip in beaten egg, coat in breadcrumbs, drizzle with oil, then bake for 20 mins or until golden. 92
FOR BOILED POTATOES HERBY POTATO SALAD Mix crème fraîche, lemon zest, chopped spring onions and soft herbs (parsley, basil, mint and dill work well); season. Mix with boiled potatoes.
FOR ROASTIES PATATAS BRAVAS Toss roasties with smoked paprika, then drizzle over a tub of arrabbiata sauce and bake for 15 mins. Serve with chopped parsley, lemon wedges and aioli.
WORDS AND RECIPES BRYONY BOWIE PHOTOGRAPHY STUART OVENDEN FOOD STYLIST MIMA SINCLAIR PROP STYLIST MORAG FARQUHAR
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Research by Wrap
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