6-12 March

Food Action Waste Week!


Waste not, want not!

With food shortages leaving supermarket shelves empty, the cost of living crisis making us question our food spending habits and the ongoing impacts from the Russian-Ukraine war, covid and Brexit, stopping food wastage has never felt so important.

Food Waste Action Week runs from 6th-12th March and is all about helping us to plan our mealtimes a little better to reduce food – and spending – waste…


There are a number of ways to cut costs and waste in your food shopping, from planning weekly menus to batch cooking meals from scratch using ingredients that are in season. At Warner’s we even have an app called Gander that you can download to see what items are being reduced at the end of each day, saving you up to 56% on your food bills, and preventing lots of good food going to waste.

Here are some recipes that you can whizz up in minutes, using whatever leftover food you have lurking in your fridge or food cupboard…


Rainbow Fried Rice

This is a great way of using up any cooked or uncooked vegetables as well as leftover cooked rice and chicken (as long as it is not more than a day old and has been refrigerated). Melt some oil in a wok and add whatever spices you have to hand (ginger, chilli, garlic for example).

Fry these off then add your vegetables – cooked vegetables only need to be heated through so can be added last. Crack an egg into the mixture and scramble quickly. Then add the rice, chicken, a splash of tamari sauce, some frozen peas or spinach if using, and mix until everything is well coated and heated through.

Serve with a drizzle of sesame oil and some toasted cashew nuts if desired.


Salt & Pepper Roast Chicken Traybake

This is a quick and easy and cost-effecfive alternative to a Sunday roast but can be great on any day of the week. It’s also a brilliant way to use up any root vegetables that are in season (think potatoes, carrots, parsnips, beetroot) or give new life to those lurking in your fridge.

Chop the vegetables you are using into bitesize chunks. Place chicken thighs into a baking tray, season with salt and pepper and drizzle with garlic oil. Place the veg around the chicken, making sure everything is coated in oil and seasoning. Roast at 180 degrees for around 45 minutes, until everything is golden and cooked through.

Turn the oven up to 220 for the last 5 minutes top crisp up the chicken skin, then serve with a sprinkling of chopped parsley.


Puff pastry vegetable pie

This simple dish is another great way to use up cooked or uncooked vegetables, meat and any odd bits of cheese left in your fridge. Broccoli, asparagus, green beans, courgettes, cherry tomatoes – they are all good toppings for this easy pie – just make sure that all the vegetables you are using are cooked to the same degree before placing them on the pasty base.

The shop-bought puff pastry bases are ideal for this dish – roll the pastry out onto a baking sheet, curve the edges slightly so the toppings won’t all run off, and spread the base with a sauce of your liking, for example, pesto or tomato sauce. Then add your vegetables and your protein – chicken, ham, halloumi or mozzarella cheese, chick peas or lentils all work well.

Bake in the oven until the pastry is cooked and not soggy and the toppings are all cooked through.


Quick leftover curry

Curries notoriously taste better the day after they’re made, so making one using leftover ingredients is a win-win!

This is a great dish to make for a Monday night when you can add all of your leftover Sunday roast vegetables, and any bits of meat that didn’t get eaten. A can or two of lentils, chickpeas or beans will stretch this tasty meal even further.

Simply fry off your leftover ingredients with a bit of garlic and chopped onion and add, along with the pulses to a pan of bubbling vegetable or chicken stock. Add a can of chopped tomatoes, some extra tomato purée (or rinse those last bits of tomato ketchup that you can never get out from sauce bottles), a heaped spoon of curry powder and allow to simmer until thickened.

Serve with cooked rice and naan or flat breads.

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Valid until 6th April 2023
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