Country Range guide advises chefs on how to cut down on food waste

Country Range Group has published a new Food Waste Recipe Guide.

The guide features tips, ideas and recipes to help chefs cut down on food waste, whilst maximising flavour, texture and nutrition.

Created and tested by development chef Paul Dickson, recipes include flattened crispy croissants and crookies made from old pastries, katsu rice balls and pasta frittata for unused rice and pasta, perfect pakora, mac & cheese, potato skins and courgette cake recipes for making the most of surplus vegetables, and a selection of loaded fry and potato dishes.

There are also some festive ideas and a mayonnaise recipe made from the discarded liquid (aquafaba) from Country Range Chickpeas.

The Country Range Food Waste Recipe Guide can be downloaded from https://countryrange.co.uk/news/country-range-launch-food-waste-recipe-guide/.

Country Range Group’s marketing manager Rachel Porter commented: “Kitchens have made great strides in reducing waste these past few years as sustainable practices and the need to cut costs have grown in importance. With energy prices still high and the increases to employer NI and the minimum wage, cost cutting and reducing wastage will be as important as ever.

“Produced for professionals, this new guide is full of ingenious advice, hacks and recipes to help chefs and caterers fight back on food waste and spark their imagination.”