With Lent just around the corner on 1 March, you may be considering giving up a certain food for 40 days – chocolate, sugar, carbs… or whatever your guilty food pleasure may be. Why not give up food waste? According to charity consumer campaign, Love Food Hate Waste, the average UK citizen throws away around £200 of quality food away every year and for families, the figure soars to around £700. Think about all the other things you could be spending that money on – a sunny holiday in the Mediterranean, a spa weekend, a brand new TV, or a wardrobe refresh – whatever you’re into, I bet you can think of something better to spend your money on than food that’s going to end up in the bin.
Love Food Hate Waste will be running a 40 Day challenge over the Lent period, from 1 March – 13 April, to raise awareness of how small changes in the way you buy, prepare, serve and store food, can make a big difference in reducing leftover food waste.
To help you think about how best to use up your leftovers, I’m sharing one of my favourite recipes for using up popular spring leftover, roast lamb – lamb, leek and mint risotto. Rich and aromatic, this is the perfect way to transform leftover lamb into a hearty, comforting meal.
Lamb stock forms the base of the risotto and if you have any leftover from when you roasted the lamb that would be ideal to use, but if you used it all to make gravy, use a Knorr lamb stock cube or, if you’re using a leg of lamb, use the bones and trimmings to make your own lamb stock.
In a nod to St David’s Day on 1 March, my recipe uses leeks; the national emblem of Wales. Leeks have many uses as leftovers such as in salads, soups and casseroles. For more ideas on how to use up leftover leeks, check out the British Leeks website.
Lamb, leek and mint risotto
- 150g Arborio rice
- Salt and freshly ground black pepper
- 1 tsp Freshly chopped mint
- 100g Leftover cooked lamb,
- 1L Lamb stock (boil bone if need be)
- 2 leeks
- 50g butter
1. Melt the butter in a large saucepan and sautée the leeks over a gentle heat for one minute, until softened.
2. Meanwhile, pour the lamb stock into a medium-sized saucepan and bring to the boil.
3. Combine the rice with the leeks, stirring until the rice is fully coated in the melted butter and oil.
4. Add the lamb stock gradually, a ladle at a time, stirring continuously. When the rice becomes plump and the mixture thickens, stop adding stock.
5. Add the lamb, season with salt and pepper, and continue to cook for a further ten minutes, until the meat is heated throughout.
6. Serve the risotto immediately, garnished with freshly chopped mint.
Tell me about your favourite leftover recipes below 🙂
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