I love food. Just as men think about sex every three seconds, I think about food! This is why I will never be thin.

Due to this love affair I am hater of food waste, I flat out refuse to throw anything away that could be eaten again. In addition to using up left-over’s saving us money on our shopping bills, I actually enjoy the challenge of deciding how best to use the previous night food to make lunch the next day.


Peppers Stuffed with Fennel Risotto and Rosemary Potatoes

I had a Red Pepper left in the fridge about to go bad and a little Risotto left over from last night. Halved and grilled the pepper for 5 minutes to soften and then filled with the risotto and baked in the oven for 15 minutes.

Peppers Stuffed with Fennel Risotto and Rosemary Potatoes

The potatoes were already prepared and in the freezer. Made from the last of a bag that were beginning to sprout, I chop them into cubes, parboiled and then roasted them with some olive oil and rosemary. Once cooled, they freeze well and can be cooked straight from the freezer. They are a real hit (not to mention time saver) in our house.

This lunch took 20 minutes to make, used up food that would otherwise have been thrown away, and made a rainy Wednesday lunchtime taste that little bit better.

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