Homemade pastry and almond butter shine in this sweet autumn pie.
Apricot and almond pie
Keep your summer produce all year round with these no waste inspired recipes
Matt Stone and Jo Barrett’s no waste recipes preserve and make the most of the warmer months’ best produce, giving you a wealth of ingredients all year round.
Pickled zucchini
Making your own pickles has never been easier. This recipe can easily be halved or doubled.
Nectarine-glazed chicken, tarragon and radicchio salad
Make the most of your chicken marylands with this end-of-season recipe.
Homemade tomato sauce
You will need glass jars or bottles of a roughly uniform size for this recipe. Old long-neck beer bottles are great if you have a lid capper to seal the bottles.
Peach mostarda with green bean and fennel salad
The peaches in this mostarda can be replaced with nectarines, apricots, apples or pears. It’s a great way to use over-ripe fruit. It’s lovely as a salad dressing, but also delicious served as a sauce with duck, pork, chicken or salmon.
Fresh ideas
Mushrooms
Their earthy, sweet and buttery taste add another dimension to many dishes in a variety of cuisines.
Sparkling wine and strawberry jelly
This decadent homemade jelly will impress any guest. You will need a sugar thermometer for this recipe.
