Crunch Time: Fight food waste with Oddbox in 2023 with this zero-waste fruit and vegetable cookbook, packed with fresh and healthy vegetarian recipes with TikTok sensation Martyn Odell

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PDF / EPUB File Name: Crunch_Time_-_Oddbox_Martyn_Odell.pdf, Crunch_Time_-_Oddbox_Martyn_Odell.epub Sustainable chef Martyn Odell will be making recipes out of leftovers, to show Brits how they can do the same (Image: SWNS) And 37 per cent know they won’t use the entirety of a product before its expiry date. It also emerged 30 per cent of parents believe they waste more food now than they ever did pre-children. Buy what you need: Making impressive dinners and eating what you fancy isn’t all about splashing the cash with new ingredients. Sometimes it’s about getting creative, and giving some TLC to what you’ve already got, rather than having a fling with something new from the shop.

Following the findings, Jacob’s has also created an insightful quiz which reveals how resourceful you are when it comes to food waste. Look at them, they're monsters. They're just ginormous," the thrilled chef said when he took the large Yorkshire puddings out of the oven. I’m delighted to be working with Martyn, one of the most innovative food waste chefs in the country, to help more Brits understand how they can get more creative with the food in their fridges.” It also emerged that, for some, each item of food is a one hit wonder, with one in five (19 per cent) saying they don’t bother to eat leftovers – and only 17 per cent will invent recipes based on food they have left over in their fridge. I was given the challenge of coming up with 3 recipes that used the most commonly wasted ingredients in the fridge - this was anything from dips, salad, dairy and even my favourite the potato!! So I went with a classic banoffee pie, a hummus and pesto combination using salad leaves in the pesto and a satay cauliflower and broccoli combo.Peel garlic but keep it in a container so the ice for your gin and tonic doesn’t get contaminated and taste like garlic. You can keep them in the freezer for a couple of months. He then pre-heated the oven, and while it was heating he put the batter in the fridge. The chef claims the hot oil and the cold batter combined to create a good rise in the Yorkshires. Then he cooked them for 20 to 25 minutes. We all need to think more carefully about the food we buy. When we’re shopping, taking time to think about what we really need, and doing a bit of planning about how we can use everything, can go a long way. MORE : Teacher becomes a food waste hero after buying and distributing reduced price food and saving 60,000 items from being binned After setting up Lagom Chef in November 2019 as an online sustainable meal plan company fighting food waste, things didn’t work out quite as planned (pandemic!), he shifted his focus on educating people about food waste and having fun with cooking. He now has an audience of over 1 million across platforms, gaining traction through his energetic fun content that aims to teach, inspire and break down the barriers that assume solving food waste and eating delicious food is complicated and expensive.

Crunch Time is all about cooking creatively to help make a difference to the planet. No more shopping for ingredients to find out you had half of them in the fridge. Instead, you’ll make the most of what you have and swap ingredients you don’t have to make something deliciously odd. So, we created this cookbook to help you, our community, fight the problem of food waste in their own homes. We wanted to show people that fighting food waste is as simple as making the most of what you already have. Sure, it might require a slight shift in how you think about food and how you use your kitchen, but it’s also about having a whole lot of fun (and enjoying some pretty tasty dishes) along the way. When can I buy it? We are in the perfect season to be able to roast things for the colder night, but then also get to enjoy those cold roasted veggies during the day as a warm salad. Some of the dishes from Crunch Time, the food waste fighting recipe book that I wrote with Oddbox are on repeat at the minute in my house. I make a big batch of ‘use up the fridge kimchi’ and the roasted butternut squash mac ‘n’ cheese is outrageous! Olympic champion, Greg Rutherford, and mother of his three children, Susie Verrill, have partnered with sustainable chef, Martyn Odell, and Jacob’s, which commissioned the research, to help encourage Brits to be more resourceful with their food. Softer cheeses like feta, stilton and goat’s cheese are brilliant as they can also be frozen and grated when needed.Make the most of your freezer: Don’t just ghost that half-eaten aubergine, or funny-looking fennel – freeze it! You can freeze pretty much anything (just look at what the shops sell frozen). Even better if you cook it up first, ready for when you fancy something fast. This way of cooking and shopping doesn’t just cause us unnecessary stress; it leads to food waste — one of the most urgent issues impacting climate change. So we set Martyn Odell — food-waste disruptor — the challenge of creating a collection of delicious, swap Food waste is a huge contributor to climate change. And our mission is all about fighting it, rescuing fruit and veg that’s already been grown and at risk of going to waste for being “too odd” or “too many”. Since 2016 our community has rescued a huge 35,000 tonnes of fruit and veg that might have gone to waste (impressive, right). But we wanted to take it one step further.

So I had the absolute pleasure of working with Jacobs on their latest campaign Less Waste More Taste. I got to hang out with Olympic royalty Greg Rutherford and his wife Susie. What better way to talk about wasted food in the fridge than building a 4.5m high fridge and plonking it right on the Southbank in London. Families throw away almost a month's worth of food every year, according to a new study. The research found nearly half of parents in the UK admit to binning things which are still edible, with more than a third saying they bought too much when shopping. This way of cooking and shopping doesn’t just cause us unnecessary stress; it leads to food waste – one of the most urgent issues impacting climate change. So we set Martyn Odell – food-waste disruptor – the challenge of creating a collection of delicious, swappable recipes that help us waste less food simply by cooking with what we have. Doug McMaster is pushing the boundaries, Conor Spacey is showing that large-scale commercial kitchens can work with a zero-waste concept at Food Inc and Simon Toohey is doing great things in Australia. Slovakian chef Vojetech Vegh is really showing what is possible with plant-based cooking. The study also found that blueberries, cucumber, and cream are also commonly thrown out having only had a fraction of the product used – as well as oranges, apples, and grapes. But nearly half of adults (43 per cent) believe they need to be more resourceful with food now due to the cost-of-living crisis, and how expensive everything is getting.This way of cooking and shopping doesn't just cause us unnecessary stress; it leads to food waste - one of the most urgent issues impacting climate change. So we set Martyn Odell - food-waste disruptor - the challenge of creating a collection of delicious, swappable recipes that help us waste less food simply by cooking with what we have. A best before date is only a guide, it doesn’t mean it’s gone off, it just won’t be at peak deliciousness. Use your common sense and if you don’t want the ingredient give it to a mate or share it on apps like Olio. Perishable vs non-perishable

Eat good, do good, stay odd. Get creative in the kitchen and join the fight against food waste with Oddbox.A self-titled “Food Waste Disruptor” who is raising awareness to a whole new audience and demographic, carving out his niche in the food waste scene. From having success with his light hearted approach he has worked with brands such as Canon, Sainsburys, Ocado, Sony Music, TikTok, WRAP and Oddbox on major brand campaigns.