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.
Super Simple Vegetable Biryani
Check out this super quick and delicious biryani recipe to get a hearty meal within 30 minutes!Serves 4-6
- 2 tbsps vegetable oil
- 1 onion (chopped)
- 1 pepper (chopped)
- 200g baby corn (halved)
- 250g mushrooms (sliced)
- 300g courgettes (sliced)
- 3 gloves garlic (crushed) or 1 tsp garlic powder
- 1 tbsp garam masala* (a ready made mix is easiest)
- 400g tomatoes (chopped) or 1 tin of tomatoes
- 300g rice** (soak overnight if possible and wash before use)
- 500ml water
** Basmati rice would be best for this recipe, but you will still get a tasty meal with any rice you choose.
1. Heat your oil in a medium to large saucepan
2. Add the chopped onion and allow to cook for a few minutes until it starts to soften
3. Add the peppers and baby corn. Continue to fry on a high heat for 2-3 minutes, but make sure to keep stirring to avoid your veggies sticking!
4. Add mushrooms, courgette, garlic, spices. Lower the heat to medium and stir often. Keep it cooking for a good 5 minutes to let your vegetables soak up the delicious flavours.
5. Add in your tomatoes at this point. They will simmer down into a delicious sauce. You can use tinned tomatoes and still get a good result. Cook for 5 minutes again
6. Add your soaked and washed rice to this base with 500ml of boiling water
7. Simmer this for 10-15 minutes, then serve up and enjoy!
All measurements are approximate. Go ahead, have fun and experiment a little, it will still be delicious.
Once you’ve made this dish a couple of times, try swapping out some of your veg for whatever is in season or available or good value. Our head chef Joe loves using carrots (being quite hard, you’ll want to add them at the same time as the onion) and cauliflower (goes in at the same stage as peppers and corn).
This is really an excellent recipe to play around with or adapt to suit what is available to you at the time!