When you have a bit of this and only a little of that left in the fridge or pantry, Kirsten Jenkins says keep calm and carry on to dinnertime glory with her pasta sauces starring clever backups.
Did you know that food waste is responsible for eight per cent of all global greenhouse gas emissions? Wasting food not only costs you money (approximately $2,500 per household, per year) but it costs the economy and the environment. News Corp is on a mission to help Australia reach net-zero carbon emissions by 2050, and we hope you’ll join us. Find out more about Mission Zero here: missionzero2050.com.au.
"If a recipe calls for half an onion, don't be scared to use the whole onion if it means you won't leave it in the fridge for a week then just throw it out." – Jo Barrett
You can use broccolini instead of cauliflower. Be sure to blanch the broccolini before roasting.
"Mince and sausages are great to have in the freezer. I have both in my freezer right now, on hand, ready to go when needed," says Kirsten Jenkins.
This warming bowl of satisfying goodness all starts with a rich homemade chicken stock.
This smoked ham hock pasta sauce is a true family favourite, and makes the most of any ingredients you might have in the pantry or fridge. Begin this recipe 3 hours ahead.
This no-waste, vegie-filled pasta bake can easily be made vegetarian – just omit the bacon.
"You can use any kind of smoked salmon here – honey smoked or flavoured with black pepper." – Kirsten Jenkins
