Vegware used to help demonstrate zero waste Christmas recipes!

Celebrity chef Tony Singh and Scotland’s Environment Secretary, Richard Lochhead, teamed up to offer diners on Edinburgh’s castle street some tasty tips on festive frugality.

The pair served delicious egg-noodle turkey broth and veggie curry in Vegware soup containers from a vintage green Citroen H food van.

These recipes were chosen to highlight the many ways leftovers can be used, as Christmas can lead to over 50,000 tonnes of food and drink being wasted!  Read on below for Tony’s recipes:

TONY’S FESTIVE LEFTOVER RECIPES

Egg Noodle and Turkey Broth

This is such a simple but delicious recipe, and can be done with any type of leftover meat you have. You can either make the stock yourself, or just use a stock cube on its own. Either way it’s an absolute winner with the kids, who unwittingly wolf down the leftover sprouts in this great winter warmer.

 

For the stock:

 Ingredients

Leftover roast turkey bones – pick off as much meat as you can and chop or break up the carcass as small as you can

Vegetables – just use whatever raw veggies you have, such as one large onion, one large carrot and a stick of celery

1 stock cube – veggie, chicken or beef

 Method

Select a pan large enough to accommodate both the bones and the vegetables and add the stock cube.

Fill the pan with just enough cold water to cover the bones and veg. Bring to a simmer and cook gently for an hour, but if you can do two, that’s better.

Strain and use in the broth below, or freeze and use from frozen whenever needed. 

For the soup:

 Ingredients

Leftover roast turkey stock (as above)

2 tsp garlic puree

1 inch piece of ginger peeled and grated

1 onion, thinly sliced

1 pepper, quartered and thinly sliced

140g medium egg noodles

Leftover turkey meat, shredded

Leftover Christmas veggies – especially the sprouts

1 bunch spring onions, sliced

1 small bunch of coriander, chopped

Soy sauce to taste

Method

Bring the stock to the boil and throw in the aromatics – the onion, garlic and ginger.

Simmer together for four minutes, then add the noodles and simmer for a further three minutes. Stir in the leftover turkey and veg, then simmer for another two minutes.

Season with chilli oil and soy sauce to taste.

To serve, ladle into bowls, scatter the spring onion and coriander on top and drizzle with a little chilli oil as desired.

 

Mixed Leftover Veg and Tomato Curry 

Ingredients

2 large onions, sliced

1 tin chopped tomatoes

2 tbsp tomato puree 

3 tbsp rapeseed oil

½ tsp cumin seeds

2 tsps garlic puree

2 inch piece of ginger, peeled & finely chopped – or you can use pureed ginger

¼ tsp turmeric

1 tsp chilli powder

1 ½ tsps ground coriander

1 tsp garam masala

Salt to taste

1 pint water

 

Method

Heat the oil in a pan on a medium heat. Add cumin seeds – as soon as they begin to change colour, add onions and sauté until well-browned.

Add garlic paste and ginger paste and continue sautéing. Add turmeric and mix. Add tomatoes and stir. Add tomato puree and salt.

Mix and add chilli, coriander, garam masala. Sauté on a medium heat till oil begins to separate.

Add the water, bring to the boil, then simmer for 20 minutes to allow the mixture to reduce a little. Keep an eye on the mixture to ensure it doesn’t burn, stirring once in a while. The, add all the leftover veggies, bring back to the boil and simmer for a further 10 minutes. Serve with rice.