Friday, 26 April 2013

Food Waste Friday - Green Stuff.

It was not a zero food waste week.

There was green stuff - wilted lettuce, left over green beans and swiss chard.

There was tinned grapefruit that had been in the fridge for 10 days. I've become such a food waste nerd that I found myself debating whether to have it for breakfast or not, and trying to convince myself that the brown dots on it were something to do with the grapefruit tinning process and not baby mould spores. Oh for goodness sake! It had to go.

There was a tiny bit of toffuti (tofu cream cheese equivalent). Worth buying just for the name, but we must remember to eat it all up next time.

And there were almost lots of carrots. I've had problems with them in the past. A while back I promised you a Crecy* Plate Pie and here it is. The recipe I use is from my falling-to-pieces, ancient copy of The Cranks Recipe Book (my copy does not look like the one you'll get to via this link, but I think it's the same book, just a later edition), which I love and go back to time and time again. Good old fashioned, honest, vegetarian food.

It's essentially lots of carrots and onion, flavoured with thyme and marmite. An odd marriage of seasonings but the pairing works and it tastes really good. If you're in the 'hate it' rather than 'love it' camp when it comes to marmite, fear not, I don't think you can detect the marmite once it's cooked.

Crecy Plate Pie Recipe

350g carrots
350g onions
50g butter or marg
1 tsp thyme
2 tbspn wholemeal flour
1 tsp marmite
salt and pepper to taste

A 450g amount of wholemeal shortcrust pastry. (300g wholemeal flour (I use half wholemeal/half white), 150g butter or marg, 3-4tbspn water)

Chop the onions and grate the carrots. Saute the onion until transparent. Add the carrots and thyme and simmer gently for 10 minutes, stirring occasionally (to avoid the 'caramelised' onion you can see in the picture above!)

Stir in the flour and marmite, and season to taste.

Roll out a generous half of the pastry and line a 20cm/8" tin.

Fill with the vegetable mixture and top with the remaining pastry. Seal the edges and flute them. (I made a pie in a larger tin and didn't bother with the top, so I suppose it was a Crecy Plate tart rather than a pie)

Bake in the oven at 200 degrees c/gas mark 6 for about 30 minutes, until golden.

Serve warm or cold.

* If anyone knows how to insert accents in blogger, I'd love to know. (The 'e' in Crecy has an acute accent).


  1. A good way to use up wilted salad is to stir fry it.

  2. All my left over veg (including lettuce) tends to get made into soup at the end of the week and chucked in the freezer as a stanby.
    I really like the idea of this pie, might have toi give it a go.

    1. I quite often do that too but everything looked a bit too unappetising, and the chard and beans had been concealed in a saucepan for a few days. I'll try harder next week! Good luck with the pie!

  3. Can you feed things like molded grapefruit to your chickens or is the mold bad for them also?

    1. I draw the line at feeding them mouldy stuff. I've no idea whether it would harm them or not, and they're pretty good at rejecting what they don't want, but I wouldn't want to risk it.

  4. Haha, I have definitely been in the same situation with food that has been in the fridge too long, and sometimes you just have to chuck it. I agree with saraband, anything green is good to stir-fry, even salad greens :)

    1. Yes, loathe as we are to throw food away, sometimes it just has to be done! When I next have wilted lettuce I shall try stir frying it!