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what to do

with old fruit and veg

Even once fruit and veg are past their best they can be used up to create some delicious snacks and meals. There’s no need to throw away that brown banana or even those potato peelings. Here's our handy guide to making the most of those items that have seen better days…

Banana Creams

Bananas seem to be one of the top fruits we throw away each day as the skin starts to go a little brown; we start to think it doesn’t look so appetising. Fear not, mushy bananas make great desserts…

Serves four

  • 4 bananas
  • 400 g (14 oz) can evaporated milk
  • 2 teaspoons sugar
  • Juice of 1 lemon

Method

  1. Peel and slice 3 bananas and place in a blender with the evaporated milk, sugar and lemon juice. Blend until thick and smooth. Alternatively, mash the sliced bananas with a fork until they form a smooth pulp, then whisk in the remaining ingredients
  2.  Divide the banana cream among 4 plastic containers and refrigerate for at least an hour
  3.  Just before serving, cut the remaining banana into diagonal slices and arrange on top of each portion and serve
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Potato Skin Crisps

What should we do with our leftover potato peelings? Don’t throw these away just yet, crunchy potato skins make fantastic healthier alternatives to crisps.

Serves four

  • 4 large potatoes
  • 1 tbsp of cooking oil
  • Salt and pepper to taste
  • Sour cream (optional)

Method

  1. Preheat oven to 200°C, Gas Mark 6, 400°F
  2. Take your leftover potato peelings and brush with oil and sprinkle with salt and pepper to taste
  3. Place on a baking tray and bake in the oven for 10 minutes or until golden brown.
  4. Serve with sour cream
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Bubble and Squeak

Roast dinners have to be the nation’s favourite meal, but we always prepare too many vegetables, so why throw away all those tasty leftovers? The below recipe is just a guide as the beauty of this dish is too use whatever you have leftover.

Serves 4

  • 450g (1lb) potatoes, cooked and mashed
  • 225g (8oz) cabbage, Brussels sprouts, or any other left over vegetables, cooked and finely chopped
  • 25g (1oz) butter or oil
  • 1 onion, finely chopped

Method

  1. Heat the butter or oil in a large frying pan
  2. dd the onion and fry until soft
  3. Add the mashed potatoes and vegetables
  4. Mix well
  5. Fry over a medium heat, turning occasionally, for 15 minutes or until
    golden brown

Serve with bacon and eggs for breakfast or as part of a tasty main meal with ham, chops or left over meat from Sunday’s roast

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Simple Tomato Sauce

Why not turn those slightly withered tomatoes into a delicious tomato sauce, great with pasta, or to accompany fish and meat, simple to freeze and reuse anytime.

Serves 4

  • 4 tbsp olive oil
  • 1 onion, chopped
  • 2 crushed garlic cloves
  • 6 large tomatoes finely chopped
  • 2 sprigs of fresh thyme (optional)
  • Salt and ground black pepper to taste

Method

  1. Heat oil in a large frying pan over medium-high heat
  2. Add the onions and garlic
  3. Fry for about 5 minutes, or until the onion begins to soften
  4. Add the tomato and simmer for another five minutes
  5. Reduce heat to low
  6. Add herbs, salt and pepper to taste
  7. Cover and simmer for about 10 minutes
  8. Serve over hot pasta or cool and place in freezer bags for another time
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Poached Pears

Pears are one of those tricky fruits, one day they’re under-ripe and the next they have gone very soft. Here’s how to turn your left over pears into a simple yet

Serves 4

  • 4 pears
  • 750ml of red wine of your choice
  • 1 cinnamon stick
  • 1 tbsp of sugar

Method

  1. Peel the pears, cut into halves and remove the core
  2. Pour the wine into a large saucepan and add the wine, sugar and
    cinnamon stick
  3. Simmer on a low heat until the pear is soft and the flesh has soaked up the wine creating an attractive pink colour

 

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