Love Food Hate Waste - New Zealand

19/08/2026

Got slightly stale pita bread, tortilla wraps or bagels?
Try baking them into crunchy, golden crisps with just a few simple steps!

Slice. Drizzle with a little oil. Add your fave seasonings. Then pop in the oven or air fryer for a tasty snack 😍

Some of our favourite seasonings are cinnamon sugar, garlic & herbs, or a sprinkle of chilli flakes and a drizzle of honey!

16/08/2026

Leftover kūmara or mashed potato sitting in the fridge? With just two ingredients and a few simple steps, it can be transformed into soft, homemade flatbreads 🙌

Mix it. Roll it. Pan-fry it. Done.

Great for wraps, dipping, or loading up with whatever needs using up next!

💡 Roll thin for wraps or keep them thick and fluffy for dunking in soups and curries. Freeze extras and toast later.

Check out our full recipe here 👉 https://lovefoodhatewaste.co.nz/recipes/kumara-flatbread/

Got kūmara that needs using up or leftover boiled or mashed kūmara? Try making this flatbread, and you only need two ingredients!

12/08/2026

Make marinated feta and flavoured oil with your leftovers!

Try this tip from Love Food Hate Waste - Scotland - it keeps feta fresh for weeks and gives you delicious flavoured oil as a bonus. Just submerge your feta in olive oil with chilli, garlic and your favourite herbs. Use the oil on salads or as a meat marinade.⁠
⁠
Recipe below! ⁠
⁠
Ingredients:⁠
⁠
200g feta, cut into chunks⁠
Olive oil to cover⁠
1-2 garlic cloves, crushed⁠
1 chilli (fresh or dried)⁠
A few sprigs of rosemary, thyme or your favourite woody herbs (fresh or 1 tsp dried)⁠
Black peppercorns (optional)⁠
⁠
Method:⁠
⁠
1. Put the feta in a clean jar with the garlic, chilli, herbs and peppercorns.⁠
2. Cover completely with olive oil.⁠
3. Seal and refrigerate for up to 3-4 weeks. Keep the feta submerged in oil.⁠
4. Use the feta as you normally would, and drizzle that flavoured oil over salads, pasta or use as a marinade.

11/08/2026

Cooked too much pasta? 🍝
Don’t let it go to waste, here are some easy ideas to give your leftover pasta a second life:

🧀 Pasta cheese bites (kids love them!)
🌽 Corn & pasta fritters
🥧 Pasta quiche

Three tasty ways to use what you’ve already cooked (and save yourself time later)!

09/08/2026

Snapped up that 2-for-1 broccoli deal? Here’s how to make the most of it 👇

This ensures there’s No Veggie Left Behind — using the entire broccoli, stalk and all!

Find the full recipe 👇

INGREDIENTS
1 whole head of broccoli, stalk and florets
4 eggs
½ cup flour Zest of 1 lemon
½ cup grated cheese
Salt + pepper,
to taste Olive oil (for cooking)
½ cup plain yoghurt (for serving)
2 tablespoons lemon juice

METHOD
1. Chop broccoli into small chunks – both the florets and stalk – then blitz until fine in a food processor.
2. Mix in the eggs, flour, zest, cheese and salt and pepper.
3. Heat olive oil in a small frying pan. Fry spoonfuls of mixture into fritters until golden on either side.
4. Make the sauce by mixing the yoghurt and lemon juice together.

Serve the fritters with the sauce. Perfect for lunchboxes, snacks, or using up broccoli that’s looking a little tired in the fridge.

Got leftover fritters? Pop them in the freezer for later!

07/08/2026

Turn leftover cauliflower leaves into pesto 💚

Often wasted, those leafy tops can be blended into a bold, zesty pesto - perfect for pasta, sandwiches, roast veg or dipping!

A simple way to compleat your veg - using every edible bit so there’s

05/08/2026

Got wilted veg? A quick soak in ice-cold water can bring them back to life 🥬

Just trim the ends (if needed), pop them in a bowl of cold water for 15 mins or up to an hour (depending how limp they are), and watch them crisp right up!

It works well for:
🥕 Carrots
🥬 Lettuce
🌿 Herbs
🥒 Celery

Less waste, more crunch 🙌

03/08/2026

These beetroot tortillas are a tasty way to eat with the seasons, using fresh produce at its best while cutting down on plastic-wrapped supermarket staples 🌱

Plastic-free, fridge-friendly, and so delicious!
Thanks to Misfit Garden for the recipe.

What you need
• 1.5 cups self raising flour
• 1 whole beetroot, cooked
• 1/4 cup warm water
• Salt to taste

How to
1- Boil and peel beetroot, then blend into a smooth paste.
2- Mix flour, salt and beetroot purée into a dough.
3- Knead briefly until it is well combined and rest for 15 mins.
4- Divide, roll into circles, and cook each in a hot pan until bubbly and golden.
5- Keep warm under a tea towel, then fill, wrap, and enjoy.

01/08/2026

Did you know it takes around 75 days for a carrot to grow? That’s over two months just to reach your plate 🥕
Using the whole vege is a way to value your food and everything that went into growing it.

Try out this recipe that uses the whole carrot, crispy bhajis from the root, and a zingy chutney from the tops by Jax Hamilton Cooks 🥕

https://lovefoodhatewaste.co.nz/recipes/carrot-and-onion-bhajis-with-carrot-top-chutney/

Carrot & Onion Bhaji with Carrot Top Chutney

INGREDIENTS
150g chickpea flour
50g plain flour (to make gluten free, use cornmeal)
½ teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon cumin seeds
1 teaspoon garlic, crushed or granules
1 green chilli, chopped (optional)
1 tablespoon coriander stalks (see tips for substitutions)
2 medium carrots, washed and grated
2 onions, finely sliced
¾ cup warm veggie stock
1 teaspoon salt
Oil for frying
Carrot Top Chutney
¼ cup oil
½ teaspoon red chilli, finely chopped
½ teaspoon sugar OR honey
1 garlic clove, crushed
½ teaspoon cumin seeds
¼ cup carrot tops, finely chopped
1 tablespoon coriander leaves and stalks, chopped (see tips for substitutions)
Juice half a lemon
Salt and pepper to taste

METHOD
1. Preheat oven to 180 degrees.
2. Other than the stock and the oil, place all of the ingredients into a large bowl. Mix well from the bottom of the bowl. Gradually add the stock. You want your mixture to have a paste consistency. Not too runny.
3. Pour enough oil into a large nonstick frying pan, when hot, add spoonfuls of your mixture. Don’t crowd the pan. Pat down gently so they’re semi-flat. Fry on both sides until golden.
4. When cooked, place on a lined baking tray, keep warm until you’ve finished the batch.

CHUTNEY: whisk all the ingredients together until the sugar or honey has dissolved, taste and season.

SERVE : As a side to a curry. As burger bun replacements or make them a little smaller and as a snack.

30/07/2026

4 ways with pumpkin 🎃

Got half a pumpkin sitting in the fridge? Don’t let it go to waste.
From soups to baking, there are so many easy ways to use it up and make your groceries go further.

Try this:
🥣 Roast it for hummus
🫙 Make jam
🥧 Make it into pie
🍰 Bake into muffins or cakes

Discover more easy ways with pumpkin here 👇
https://lovefoodhatewaste.co.nz/8-ways-with-pumpkin/