Aubergine, homemade chilli peanut butter, green sauce, crispy leeks
Chantelle Nicholson's starter dish as seen on Three and ThreeNow's Food Rescue Kitchen.
Explore ways to reduce waste and save money
Plan
Portion
Eat with the seasons
Maximising your fridge and freezer
Store smart
A-Z Storage guide
Know your dates
Preserve
Love your leftovers
Making the most of what you’ve got
Don’t just eat it – compleat it!
Beyond the kitchen
Order Eat Me First stickers
This is ideal as an entrée (one or two cannelloni per person) or as a main, depending on the size of your appetite!
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Cheese sauce
Chantelle Nicholson's starter dish as seen on Three and ThreeNow's Food Rescue Kitchen.
Make the most of your veggie trimmings with this delicious Butternut Squash Risotto. By incorporating vegetable trimmings into the broth, you create a rich, flavourful base while reducing food waste.
These chewy carrot cake cookies are a great way to use up carrots that may have gone a bit limp in your vege drawer.
