Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. Without your financial contributions this would not be possible. We need your support right now, more than ever, to keep The Staff Canteen active. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. Overdone it on the pasta? You can’t go far wrong with a delicious mac and cheese.Ĭheck out our recipes to give you lots of ideas to use your leftover food, such as a panzanella salad and a chocolate and banana cake.The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence.Cooked too much rice? Fry it with some leftover vegetables, some soy sauce and an egg or two, heat thoroughly and you’ve got egg fried rice.Leftover meat and vegetables from a Sunday roast? Create a bubble and squeak brunch or add them to a curry.If eating the same meal two days in a row isn’t for you, try one of our tips to reimagine your leftover food into a brand-new meal: Eat them within two days if stored in the fridge (one day for rice) and reheat until piping hot. Make sure to cool leftovers as quickly as possible, then store them in the fridge or freezer (if saving for a later date). Turning leftover meals into a new dish or a tasty snack is one of the best ways to help tackle food waste. An area almost the size of Wales is needed to produce all the food and drink we currently waste in the UK. Producing food has a big impact on the environment, as it requires a huge amount of water, energy and land.
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