WRAP’s Food Waste Action Week takes place from 6-12 March and the theme for this year is ‘Win. Don’t bin’. With over 4.5 tonnes of edible food thrown away by UK households each year, there are lots of small things people can do to reduce this number and save time and money. The WRAP website is packed full of tips on how you can get involved and reduce your waste so we highly recommend taking a look.
To help you cut down on your kitchen wastage, we’ve teamed up with Mark Aisthorpe – one of the rising culinary stars in the UK – to showcase how consumers can turn everyday ingredients into moreish masterpieces.
Mark’s JAZZ™ Apple-inspired line-up to help you be more sustainable in your kitchen and ensure every apple you buy is devoured includes:
Crispy Pig Jowl, Burnt JAZZ™ Apple Puree
Vegan Bao Buns loaded with BBQ Oyster mushrooms and JAZZ™ Apple Slaw
Salt Baked Beetroot, JAZZ™ Apple, Walnuts, Goat’s Cheese & Honey
Braised Pork Belly & JAZZ™ Apple Sauce
Baked JAZZ™ Apple Pie with Custard
Mark Aisthorpe commented:
“I have always been a huge lover of apples and a JAZZ™ really is as good as it gets. Fantastically crisp, juicy and sweet – the special crunch and flavour profile also makes them a great ingredient to elevate recipes. With some suggesting 800,000 apples are wasted every day, we all need to make sure we utilise them to their max, especially during the British season. Hopefully, these affordable recipes can inspire people to make the most of their apples and ensure they don’t get left to rot in the fruit bowl.”
Find all of Mark’s recipes on the JAZZ™ Apple recipes page.
