FareShare works with hundreds of organisations across the food industry to obtain their surplus ingredients, using this food to supply our network of charities across the UK.
Here are a selection of delicious, cost effective recipes using surplus food, some basic ingredients, and requiring minimal fuss.
Use the drop-down menus to find the ingredient that you wish to cook with, select your dietary requirement and difficulty level, or try the search box to look through our recipe titles.
Pumpkins aren't just for carving - they are for eating too! Here are some delicious ways to cook them up and stop them going to waste after the spooky season is over.
2. Place seeds on a baking tray and toss with a small amount of cooking oil.
3. Roast for 10 minutes.
4. You can either leave plain or salted, or dust with your favourite sweet (e.g. cinnamon and sugar) or savoury (e.g. chilli and garlic powder) spices.
5. Serve as a snack or as a garnish for soups and salads.
2. Mash or use a blender/food processor and then leave to cool.
3. Can be used in soups, smoothies, curries, stews and baking.
4. Transfer to a freezer bag and freeze for up to 6 months.
Pumpkin Crumble (serves 8)
2. Add salt, cheese and nuts. Don't overmix - keep the texture loose.
3. Fry the pumpkin and swede with the oil for 15 minutes. Turn down to medium and add the onion. Cover and cook until tender.
4. Stir in the garlic and cook for another 10 minutes.
5. Add the cooked veg into a 1.5l oven dish. Add the crumb mix and bake until golden.
Pumpkin Omlette (serves 4)
2. Add the chilli and garlic and cook for another 2 minutes.
3. Pour over the vinegar, then add the mint and pour on the eggs. Add the cheese and cook until the base is set and the cheese has started to melt.
4. Serve with salad and chips, of even try for breakfast!
Pumpkin and Lentil Soup
1. Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
2. Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
3. Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.