Managing the food waste mountain

Cakes with Secret Ingredients from Aubergine to Zucchini by Kate Saunders (Blackberry Cottage 2018)

By Amanda Beard
October 2020

With over 4.5 million tonnes of edible food wasted from UK homes alone every year [1], such waste is not only a monetary issue but also a planetary one.  Whilst the initial impact of lockdown seemed to have a positive effect in driving down the percentage of waste generated, with a third less food being wasted than usual [2] , it is vital that  these changes in behaviour become the norm. Only then, will we be able to measure a permanent positive impact on our environment.  

Lockdown has also seen more of us growing our own and as a keen gardener and veg grower myself, I have been delighted with my crops thus far. However, I am now faced with a glut of courgettes, beans and tomatoes which I do not want to waste and contribute to the food waste mountain.

Having topped up my freezer, made copious amounts of soup and tried preserving and pickling, I wanted to find an alternative way to use my surplus stock. I remembered meeting Kate Saunders at a local food network event a couple of years ago, owner and founder of Blackberry Cottage who, was in the process of writing her first cookbook.   

I am so pleased to have discovered this brilliantly innovative book!  I love flicking through the pages and trying out the recipes.  Literally an A-Z of over 100 recipes, using 27 different types of vegetables from aubergine and Jerusalem artichoke to tomato and sweet potato, each ‘secret ingredient’ is used to produce a variety of delicious cakes, cookies, ice creams and jams. Additionally, the book provides confidence to the reader to experiment further with different combinations.

Beautiful photography accompanies the easy to follow step-by-step recipes to make great tasting healthy cakes and treats for all to enjoy.  My favourite so far is the Zucchini and Chocolate loaf – a tasty, moist cake which the whole family love! 

Kate’s book also provides the reader with useful tips and interesting facts – did you know that according to archaeologists the garden pea has been around since 4800 BC  or that the name pumpkin comes from the Greek word “pepon” meaning ‘large melon’?

Cakes with Secret Ingredients from Aubergine to Zucchini is now my ‘go to’ reference book for inspiring and healthy home bakes.  It’s a definite must for veg growers, bakers and families alike who want to use up their surplus produce and reduce their food waste.

To find out more about Blackberry Cottage and to purchase Kate’s book visit www.blackberrycottagefayre.co.uk

[1] https://www.lovefoodhatewaste.com/keepcrushingit

[2] https://wrap.org.uk/sites/files/wrap/Citizen_responses_to_the_Covid-19_lockdown_0.pdf

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