no waste

The crust on these is just like a crunchy peanut butter cookie, and it’s a great way to use up any leftover spreads (you could even use Nutella instead of jam, if that’s what you have open), says delicious. Food Director, Phoebe Wood.

Peanut butter and jam muffins

(260 grams) self-raising flour, sifted

(165 grams) caster sugar

sour cream,

eggs

(185 milliliters) sunflower oil

(95 grams) crunchy peanut butter

strawberry jam

(35 grams) salted peanuts, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981872972001&=domain=del

5348771529001-5981872972001

"This recipe defies all the 'rules' of pasta and seafood, and cheese and potato to boot. It's definitely one to try," says Phoebe Wood.

Spaghetti with pesto, crushed potato and salmon recipe

potatoes,

basil

tbs pine nuts, toasted

garlic clove, crushed

tbs red wine vinegar

(125 milliliters) extra virgin olive oil

salmon

tsp dried mint (or any dried herb you like)

spaghetti

Making sourdough starter is easy. Don’t need to calculate anything, don’t need to chase the good weather, don’t need to learn how many types of flour are out there, or what is the best water to use. Follow my simple steps about how to do a sourdough starter without wasting a single bit. No fancy methods involved, no complicated terms or scary maths to learn. Just a fool-proof method to do a good starter for your bread.

Sourdough starter without discard | Scraping method

150 gr whole wheat or rye flour

150 gr filtered water

Day 1: Get a clean jar and add 25 grams of whole wheat flour + 25 grams of filtered water at room temperature. Mix throughly and cover the jar loosely. Leave the jar in the warmest room of your house (the kitchen for example). If it’s winter or your home is really cold, cover the jar with a table cloth to keep it a bit warm and cozy.

Day 2: 24 hrs later, put the jar on the scale and add again 25 gr flour (same as before) and 25 gr filtered water. You will noticed a little sour smell so mix again until combined and leave the jar to rest in the same place. The process of adding more flour and water is called feeding, so, you better get used with this simple term.

Day 3: 24 hrs later you’ll notice that your mixture has tiny bubbles and the smell is REALLY strong! But not worries, is something totally normal because it means the dough have started its process and the bacterias are active and rolling . So, add again 25gr flour + 25 gr water, stir well and leave it to rest for another 24 hrs.

Day 4: This day you’ll probably notice changes in the smell (is almost gone or a lot better) and consistency of your starter, all those bubbles means everything is proceeding just well. If you see your starter is a bit different than the one i am showing you in the video, no worries, it just means your starter is acting a bit different but it will be good anyway. Feed it again with 25 gr of whole wheat flour and 25 gr of filtered water. Give it a good stir and leave it to rest in the same warm place.

Day 5: By this day you’ll be almost to rock your sourdough starter. Mine for sure was ready with lots of bubbles and a fluffy texture,  I was so excited that I almost used it!, but still decided to give it another day and repeat the process of feeding it with 25 gr flour + 25 gr water.

Day 6: The sixth day your sourdough starter will be ready to rock. So, lets use it. Feed it with the same amount of flour and water you used before, mix it and let it rest for 2-3 hours or until you see your starter has doubled its size. Then use it in your recipe.

Making a quick prawn stock with the shells adds depth of flavour and is great for ‘no waste’ cooking, says Silvia Colloca.

Risoni with prawns, tomato and gremolata

prawns,

parsley

lemon, 2 strips removed with peeler, remaining finely grated and juiced

tsp fennel seeds, toasted, lightly crushed

garlic cloves, crushed

extra virgin olive oil,

risoni

shallots, thinly sliced

fennel bulb,

tsp chilli flakes

cherry tomatoes

Quick and easy to prepare, these crisp veggie medallions are a must have appetizer for any get together.  

Veggie Medallions With Cheese Sauce

cauliflower scraps

7OZ. savoy cabbage scraps

broccoli

spinach stems

onion

all-purpose flour

Grana Padano cheese, grated

breadcrumbs

unsalted butter

olive oil

salt

pepper

5OZ. mixed cheese

cornstarch

thyme

Clean the spinach stems, removing the roots. Clean the stalks, core, and scraps of broccoli, cauliflower, and cabbage, removing the toughest parts. Cut the leaves into pieces and chop up the harder parts.&nbsp;

Bring a pot of water to a boil. Boil cabbage for 7 minutes, then add the cauliflower and broccoli and cook for another 10 minutes. Remove everything using a skimmer or slotted spoon, then boil the spinach in the same water for 7-8 minutes. Drain, keeping the cooking water. Dice the firmer parts of the vegetables, and finely mince the leafy parts.

Finely chop 1/2 onion and add to a pan with 1-2 Tbsp. olive oil over medium heat. Add minced leafy vegetables and sauté for 5 minutes. Add remaining vegetables, then add 2 eggs, 3 Tbsp. Grana Padano, 2/3 cup bread crumbs, salt, and pepper. Refrigerate for 30 minutes.&nbsp;

Beat 2 eggs in a shallow bowl. Place flour in another second bow and breadcrumbs in another. Remove mixture from refrigerator and separate mixture into 8 medallions. Dredge in flour, dip in eggs, and coat with breadcrumbs. Heat a little olive oil and butter in a skillet over medium heat and pan-fry medallions until golden brown (around 3-4 minutes per side).&nbsp;

For the cheese sauce: Cut cheese into pieces and melt in around 1 cup cooking liquid from the vegetables along with 1 Tbsp. cornstarch. Pulse in blender or food processor for a smoother result. Serve the veggie medallions with the cheese sauce, garnished with thyme.

These dumplings are the perfect way to use up Christmas main leftovers – seafood and ham! Recipe by Jo Barrett, Alanna Sapwell, Thi Le and Lauren Eldridge.

Leftover prawn and ham dumplings recipe

wonton wrappers (from selected supermarkets and Asian food shops)

pork mince

leftover ham, very finely chopped

soy sauce

tsp caster sugar

tsp corn starch,

tbs sesame oil

leftover cooked prawn meat, chopped

tsp white pepper

Heads and shells of 16 prawns

(250 milliliters) sunflower oil

tsp white sesame seeds, toasted,

garlic clove, finely chopped

tsp crushed Sichuan pepper

tbs light soy sauce

tsp finely chopped ginger

tsp ground chilli powder (optional)

vinegar

tsp sesame oil

Long green shallots

coriander leaves

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Popcorn bark is the perfect combination of sweet and salty, especially with our secret ingredient! Instead of tossing them in the trash, grind your unpopped popcorn kernels in a spice grinder until you have a powder you can sprinkle on the bark. It&#039;s absolutely delicious and tastes just like popcorn and chocolate with a hint of toffee flavor. This is easy to make and perfect for an everyday snack or holiday treat!

Popcorn Bark

semi-sweet chocolate chips (158 grams)

popcorn (4 grams, salted or unsalted)

Simmer

Create a double broiler by bringing a saucepan filled halfway full of water to a simmer, set a glass bowl on top, and add chocolate.

https://inspiredepicurean.com/wp-content/uploads/2025/07/add-chocolate-to-double-broiler.mp4

adding chocolate chunks to glass bowl of double broiler

add chocolate to double broiler

Melt

Stir chocolate until melted completely, approximately 5 minutes.

https://inspiredepicurean.com/wp-content/uploads/2025/07/Popcorn-Bark-Melt-Chocolate.mp4

Popcorn Bark Melt Chocolate

Spread

Line a baking sheet or large plate with parchment paper and spread melted chocolate 1/8th inch thick.

https://inspiredepicurean.com/wp-content/uploads/2025/07/Spread-Melted-Chocolate.mp4

spreading melted chocolate on parchment paper in glass baking dish

Spread Melted Chocolate

Sprinkle

Sprinkle with popcorn kernel powder, popped popcorn, and flaky coarse sea salt in that order.

https://inspiredepicurean.com/wp-content/uploads/2025/07/Sprinkle-with-toppings.mp4

Sprinkle with toppings

Refrigerate

Place in the refrigerator to harden, about 30 minutes to one hour.

Break

Remove from refrigerator and break into pieces for serving. Enjoy immediately or store in a refrigerator for up to 5 days or freeze for up to 3 months.

https://inspiredepicurean.com/wp-content/uploads/2025/07/Break-apart-popcorn-bark.mp4

Top 7 no waste recipes from across the web

The most viewed no waste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peanut butter and jam muffins

Spaghetti with pesto, crushed potat...

Sourdough starter without discard |...

Risoni with prawns, tomato and grem...

Veggie Medallions With Cheese Sauce

Leftover prawn and ham dumplings re...

Popcorn Bark

Top 7 no waste recipes from across the web

The most viewed no waste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut butter and jam muffins

Spaghetti with pesto, crushed potat...

Sourdough starter without discard |...

Risoni with prawns, tomato and grem...

Veggie Medallions With Cheese Sauce

Leftover prawn and ham dumplings re...

Popcorn Bark

The most viewed no waste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine