Why wild venison should be on your festive table
Wild venison is increasingly accessible and sustainable, offering rich flavour and a nature-friendly choice for festive cooking
In recent decades, the number of UK deer has, to quote Forestry England in 2022, “skyrocketed”. With an absence of predators or sufficient culling, deer numbers may have more than tripled since the 1970s – and wild herds roaming freely across the countryside, eating through farm crops, vegetation and saplings, are doing traumatic damage to Britain’s biodiversity. Consequently, national agencies, land managers and private businesses are now encouraging Britain to eat more wild venison. There’s broad agreement that we must cull greater numbers of deer (particularly free-roaming herds), and to make that financially sustainable for stalkers who cull professionally, increasing consumer demand is vital. Wild venison has long been common in gourmet restaurants, especially at Christmas. Arguably, it’s still perceived as meat for the elite, but it’s now making inroads in wider society. It’s becoming easier to buy wild venison, not just from specialist game suppliers and butchers, but in wider food retail (where farmed venison has long been the standard product). New bodies, such as British Quality Wild Venison, are working to expand understanding of what is a marginal meat compared to big sellers such as chicken or pork – but one racking up some impressive wins. Last November, Imperial College London replaced beef on its menus with venison or plant-based alternatives. Using venison from Forestry England lands, 15 NHS trusts now regularly serve venison as part of patient meals and in cafeterias. Since 2023, The Country Food Trust has distributed more than two million free wild venison meals to organisations helping fight food poverty. The sustainability case for eating UK wild venison over intensively farmed meats could not be stronger. It is categorised as a low-intensity food, reared without any need for concentrated feed, medication or built farm infrastructure. Venison’s carbon footprint comes mainly from its methane emissions, which will be reduced by cutting deer numbers in order to protect crucial natural landscapes that remove carbon from the atmosphere. Precious environments, such as Scotland’s west coast rainforest, are overgrazed by deer, inhibiting healthy regeneration. “We’re sitting on a rainforest that can’t grow because a delicious food source is nibbling at the shoots,” says Patrick Hanna, sustainability consultant at the Sustainable Restaurant Association. This byproduct of sensitive land management is healthy (high-protein, comparatively low in fat and a good source of minerals, including iron) and comparable in price or cheaper than beef. Importantly, it’s very tasty, too. In our diets, “the aspiration should be to reduce meat, improve its quality,” Hanna says, adding that venison is an “ideal, nature-positive protein”. Wild venison cuts and how to use them Shank A tougher cut for braising and stewing. Try it in our venison madras, squash & venison tagine or spiced braised venison with chilli & chocolate. Shoulder A good option for slow roasting. Try slow cooking in our venison stew or in our go-to winter venison pie. Diced Use in stews, stir-fries, or ragus, depending on the cut. Use diced venison in our easy venison pie and easy venison stew. Mince A great swap for beef mince in most recipes. Try it in our venison cottage pie and easy venison keema. How is wild venison defined? Britain has a small deer farming sector. Due to the resilient, hardy nature of deer, farming can be a relatively low-intensity, low-intervention practice that can produce comparatively sustainable meat, when done well at a small scale. The bulk of UK-processed venison involves wild animals – that is, animals reared without medical intervention and, during specific seasons, dispatched by shot in the field. Some wild deer are contained within estate lands and managed in minimal ways; for example, winter feed may be supplemented with hay or silage (fermented grass). There are also entirely free-roaming wild deer herds found in numerous landscapes. In both cases, deer numbers must be managed through culling to protect ecosystems. Where to buy wild venison Wild venison is known as an autumn to winter meat that’s usually seen from September to April, in step with traditional hunting seasons. However, in Scotland, there’s now no closed season for male deer, so there’s year-round availability. For Christmassy feasting cuts, such as rolled haunch or larger saddle pieces, speak to your butcher or specialist suppliers, such as: Pipers farm From Dartmoor, Exmoor and wider Devon, with everything from huge shoulder joints for casseroles to osso bucco cuts available. Swaledale butchers A favourite supplier among top chefs, it carries fallow deer venison from Yorkshire’s 4,000-acre Harewood Estate. Field & flower Mince to haunch, drawn from wild deer culled in south-west England (mainly roe and fallow). Forest to fork A rare full-chain business that butchers and retails the venison it stalks. For the ultimate in wild, local food, visit the Scottish Highlands and buy direct. Cooking venison at Christmas Working with "such incredible meat" was, says Patrick, "a high point in my career as a chef." But if you're unfamiliar with venison, it can be intimidating. This is not one standard red meat but, in the UK, several species (muntjac, sika, Chinese water, roe, fallow, red) that vary in size and flavour. "In blind tasting, an 8kg muntjac compared to a 150kg red stag is night and day," says Brett Graham, chef at London's three-Michelin-starred The Ledbury (he's also a wild venison supplier through his company, Capability Graham). Broadly, smaller, younger deer yield meat with a tender, velvety texture and milder flavour, while older, larger deer produce complex, gamier meat. Body fat varies by age, size and season, but venison is a lean meat. Whether frying steaks from the saddle (loin, fillet or utilising minced shoulder, venison often requires a little extra fat in the pan (usually pork derived) to make it sing. Several cuts, particularly the haunch (back leg), are interlaced with tough connective tissue that's best removed by a butcher. That's why haunch and venison shoulder are often sold de-boned and rolled for slow-roasting or braising, or diced for stewing (neck, shoulder, shank/leg). "Venison", says Si Toft, chef-owner at Abersoch's The Dining Room, "requires specific handling," but: "I don't think there's any reason to be scared of it." Venison pie Diced venison pie is “great for December,” advises Jane Baxter, chef at Kingsbridge’s Wild Artichokes. Venison works well with festive spices such as mace, allspice and cinnamon, which Jane combines with dried stone fruits and orange zest in her rough puff topped take on the Dartmouth pie – a mutton pie that Jane learned to cook in the 80s at legendary Devon restaurant The Carved Angel. Jane’s version, in which spiced, browned venison is braised in stock with onions and dried fruit for a couple of hours, encourages personal variation with the spices or fruit. “Play around,” she urges. Stuffed venison haunch On Christmas Day, Brett Graham has previously basted a sika deer’s whole saddle and rib section in reduced cider vinegar, salt, pepper and brown sugar, then roasted it before serving the venison perched atop a large tray, “like a medieval feast. As a centrepiece, it looks spectacular.” He also loves haunch, de-boned, flattened and massaged with Italian fig mostarda or Seville orange marmalade, juniper and dried clementine zest, then stuffed with sautéed mushrooms, rolled-up and roasted. “You need stuff in there to lubricate it,” he says. He also suggests adding bacon or lardo di colonnata (cured pork fat). Serve the haunch with smoked bone marrow, wild mushrooms, roast sprouts with duck fat croutons and bacon, and a pommes sarladaises interleaved with slices of smoked prune. Venison mince on toast From a “so simple, it’s ridiculous” leaf salad with pear, blue cheese and slices of rare venison in a port vinaigrette, to steaks fried in a coating of goose fat and spiced with juniper and star anise, The Dining Room’s Si Toft loves to eat venison in numerous ways. But his mince on toast (fried bread, preferably), is “proper winter comfort food.” Cook garlic and a mirepoix, bolognese-style, before adding bacon (“the right fat”), venison, spices (Toft likes a background note of nutmeg), some Worcestershire sauce and red wine. Let that bubble away until the sauce holds on the back of a spoon.
Discover how to plan greener holidays in 2026, from off-algorithm escapes to low-carbon travel and food-focused adventures that support local communities
10 greener holiday planning tips 1. Off-algorithm places Over-tourism and fighting through crowds doesn’t deliver a restful holiday, nor does queuing to see an Instagrammable view. Travellers are opting to skip the obvious and find more real, sustainable experiences elsewhere. Travel company Intrepid publishes a ‘not hot’ list, which suggests places that are both less visited and tourism-ready. Popular destinations are leaning into off-season visits, such as Scandinavia in February (take thermals), promoting sustainable development and helping local communities gain a better quality of life. Sometimes all you need to do is move one or two roads away from the madness to a different neighbourhood, or opt to stay in a nearby town, area or city – for example, Le Marché instead of Tuscany. The same goes for picking where to eat. Social media is full of must-visit lists, but give yourself time to explore, ask locals for advice, and follow your nose to cafes, street-food vendors and restaurants. If something smells good, it probably tastes even better. 2. Sustainability No longer a niche interest, travel that has a positive impact – or at least minimises negative impact – is what travellers increasingly want, along with all the personal benefits that travel brings. According to Booking.com, 93% of travellers say they want to make more sustainable travel choices, and 53% are aware of the impact tourism has on the environment and local communities. Mintel reports that 71% of UK holidaymakers are interested in seeing information about the sustainability of a holiday before they make a booking. In 2025, growing concerns around overtourism have made headlines, prompting more people to consider where and when they travel. Tourist taxes that support local infrastructure – many of which have existed for years – are now being joined by small environmental levies, such as Hawaii’s Green Fee. Travellers increasingly recognise the importance of protecting the places they love. After all, if we plan to return to a place, we want it to be just as beautiful as on the first visit. When booking a holiday, knowing that a tourist fee contributes directly to environmental care and community wellbeing is becoming a meaningful advantage. UNESCO has a network of biosphere reserves across 136 countries that are worth looking up – Slovenia’s Julian Alps can be found in one of them and, closer to home, there are the Brighton and Lewes Downs and the Isle of Man. 3. Transparency Hotels and venues no longer put their sustainability efforts in the small print. All businesses have impact targets and they should be shouting about them. Whether it’s an impressive local food initiative, an on-site farm, refillable water bottles and drinking water taps dotted around, or the simple reminder that you can use your towel more than once, businesses should be telling you what they offer. 4. Family adventures and group travel Travelling with older children, multiple generations or groups of friends offers opportunities for one person to do less heavy lifting and spread the organisational (and financial) load. TV shows like Race Across the World have shown that this kind of travel experience can be rewarding in many ways, especially when the confines of the school holiday dates have been left behind. Whether it’s one last trip before college or a shared bucket-list dream, a holiday that will leave lasting memories is increasingly on the table. Travellers are finding inspiration through social media platforms like Reddit, and lived experience is more sought after and valued. 5. Low-carbon travel Travel by battery-run trains, buses, cars and ferries – rather than planes – is an increasingly available option. Many travel booking sites allow you to check carbon scores, or you can use a carbon calculator like sustainabletravel.org. 6. Supermarket sweep According to Skyscanner, almost three-quarters of travellers always or often visit local supermarkets abroad. We at Good Food always try to – it’s where you find a window into the modern food culture of where you are. Exploring everything from snacks, drinks and confectionery to sandwich fillings and ready-to-cook food is always a voyage of discovery. Packaging aficionados may get lost among the aisles for hours. You only have to cross the channel to find a whole new world of crisp flavours, from bolognese to jamon and kebab. Mexico offers the wonders of salchichoneria (if you see a City Market or La Comer, then pop in) and as many different tostadas and salsas as you can imagine. In Japan, your nearest konbini may well be your breakfast, lunch or dinner venue. This doesn’t mean that markets are out. They’re just as worth visiting alongside the museums to catch a glimpse of local food, and depending on where you are, the butcher, baker and corner shop may be equally exciting. 7. Positive impacts Look for local initiatives around keeping the environment as you found it. Volunteer litter picking – whether that’s for free food and activities in Copenhagen, or the chance to enjoy a spotless beach in Ostend – or joining a Waves of Waste initiative in Yorkshire, are popular ways to meet both locals and other travellers. 8. Impactful experiences Experience holidays often include activities like safaris, food festivals and sporting events (the World Cup takes place in the US, Canada and Mexico in 2026), building a holiday around a few hours, a day or a week. In 2026 and 2027, this could include something that simply isn’t available in most other years – a holiday centred around the solar eclipses that will be experienced by Iceland, Spain and North Africa. 9. Mountains in summer If busy beaches no longer offer the serenity some travellers want, then the mountains often can. Whether that’s ski areas off-season, hiking trails or places with accessibility afforded by warm weather, the need to holiday out of the range of sweltering heat in summer is pushing the popularity of higher-altitude holidays. The views are also epic, and the communities and cultures often tightly knit. The Jura Mountains are a hiker’s paradise, only half an hour’s drive from Geneva. Plus, it’s Comté cheese country, which is an excellent reason to go in itself. 10. On your bike Think slower, more leisurely pedalling, with frequent stops, plenty of good food along the way, and usually, someone else moving your luggage for you. This isn’t about whizzing past scenery and through towns and villages, it’s about experiencing the places you are travelling through. Electric bikes have been a game-changer, allowing for hills without pain and distances to be effectively shrunk. Companies like The Slow Cyclist offer trips all over the world, and can accommodate both solo cyclists and groups. Discover more travel content... Winter sun destinations for food holidays Best UK city breaks for food lovers Best all-inclusive resorts with great food Seaside city breaks for foodies
The best leftover Christmas dessert ideas
Natalie Hardwick – Head of Digital Delivery, goodfood.com
Even after Christmas and Boxing Day, there's always room for dessert! Discover our clever recipes for leftover cake, stollen, panettone and Christmas pudding.
Christmas desserts are (quite rightly) often rich and indulgent – and after a day of festive feasting, the prospect of ploughing through mince pies and the last slices of Christmas pud may be more than you can stomach. Luckily, any untouched goodies from the big day leave way for many more treats in the days that follow. Maximize the joy of the season with our guide on what to do with leftover Christmas cake. Christmas pudding and cake will often keep for several months, provided they’re sealed and stored somewhere cool. However, other items, like enriched breads, have a much shorter shelf life. Turn them into desserts anew with our clever recipes, sure to help you keep the party going a little while longer. Browse our selection of indulgent desserts below, then check out our leftover Christmas pudding recipes for more inspiration. For more ideas on how to use up Christmas leftovers, take a browse through our family dinner ideas for Christmas leftovers. How to use... leftover Christmas pudding 1. Christmas pudding cheesecake Combine two classic desserts to make a luxuriously creamy cheesecake. Blitz leftover pud with brandy to make a purée, then fold it into the cheesecake mixture. Spicy, creamy and sweet, the crunchy ginger biscuit base and caramelised clementine topping make this a dazzling dessert sure to convert the most ardent Christmas pudding haters. 2. Rye Christmas pudding cookies Christmas pudding is so versatile it can even be incorporated into cookie dough. Rye flour gives these soft and buttery biscuits a deep nutty flavour, which balances perfectly with the sweet, fruity pudding. Sandwich the cooled cookies with clotted cream or ice cream to make a decadent dessert. 3. Christmas pudding ice cream Christmas pudding freezes well and can be turned into an ice cream as easily as stirring some pieces into fresh custard (which can be homemade or shop-bought). This version has a hint of almondy amaretto and is best served with hot toffee sauce. 4. Ginger & Christmas pud cheesecake with ginger sauce Not for the faint-hearted, this pudding combines leftover chunks of Christmas pudding with Jamaican ginger cake and stem ginger. Combine with a hot caramel sauce and you've got yourself one spicy pud to wake up the tastebuds. 5. Christmas pudding ice cream bombe Looking for something really special? Rework your leftover free-from Christmas pudding into a stunning ice cream bombe, drizzled in dark chocolate and topped with dried cranberries, glacé cherries and holly or bay leaves. This impressive dessert is gluten-free and can easily be made ahead and stored in the freezer. Perfect for a New Year’s Eve celebration. 6. Christmas pudding strudel Throw a box of ready-made filo pastry into your Christmas shopping trolley, then use it to wrap up your pudding leftovers for a Boxing Day centrepiece. This log is best served warm from the oven with brandy butter, festive ice cream or hot custard. 7. Christmas pudding trifle Need a speedy post-Christmas dessert? Rustle up this sumptuous trifle in just 15 minutes, featuring a base layer of Christmas pudding topped with Grand Marnier-steeped oranges, custard and whipped cream. For more ideas, watch our video on how to use up leftover Christmas pudding. 8. Vegan Christmas pudding brownies Just about everyone can enjoy these chocolate brownies, which have been given a festive makeover with the addition of crumbled shop-bought free-from Christmas pudding and dairy-free chocolate chunks. 9. Chocolate sundaes with pear & Christmas pud Put leftover Christmas pudding or cake to good use with these rich, boozy sundaes. Drizzled with chocolate orange sauce and topped with toasted hazelnuts, they’re a grown-up twist on a classic – and ready in just 20 minutes. Leftover Christmas cake 10. Festive baked Alaska Unlock the magic of leftover Christmas cake with our creative ideas. Since it’s packed with lots of fruit, nuts and booze, Christmas cake can keep for months on end. However, if you don’t want yours lingering on until summer, use it up in this meringue dessert. The combination of hot topping and cold ice cream is a treat for the senses. 11. Christmas cake soufflés Indulge in post-holiday delights with our leftover Christmas cake recipes. Reinvent your leftover fruit cake or Christmas pudding in these light and fluffy soufflés. Pour a warm caramel sauce into each pot and watch as they magically melt in the centre. Leftover mince pies 12. Mince pie brownies Bored of plain mince pies? This marvellous festive creation incorporates them into gooey chocolate brownies for an utterly moreish sweet treat. Once you've tried these squidgy squares, you won't go back. 13. Mince pie cheesecake Over-stocked on mince pies this year? Don't let them go to waste! Why not give them a delicious second life by adding into the base of this cheesecake. A stroke of culinary genius, if we do say so ourselves, plus a brilliant way to beat Christmas food waste. 14. Frozen custard sundae This simple sundae uses up leftover mince pies and panettone by layering them with no-churn ice cream. We've used shop-bought salted caramel sauce, and you can swap mince pies for Christmas cake, pudding or crumbled yule log, if you like. Bashed biscuits, such as ginger nuts or shortbread, or chopped nuts and chocolate truffles, can also be used instead of toasted panettone. Top with chocolate sauce or raspberry coulis, if you like. Leftover panettone 15. Panettone pudding Once this Italian fruit loaf is taken out of its decorative box, it goes stale quite quickly. Save it from the dustbin by soaking in a mix of eggs, cream and vanilla, then bake it. If that’s not decadent enough for you, serve with softly whipped cream. Bake your own panettone for Christmas with our best panettone recipes. 16. Panettone cherry ice cream bombe with chocolate sauce This six-ingredient panettone ice cream bombe is a brilliant way to use up leftover panettone. It makes a stunning centrepiece that’s sure to wow friends and family – yet takes less than 30 minutes to prepare. Slice through the layers to reveal a hidden cherry compote and vanilla ice cream centre, then drizzle with rich chocolate sauce for the perfect mix of hot, cold and utterly satisfying. 17. Crunchy almond panettone French toast Transform leftover panettone into an indulgent brunch by coating it in a spiced clementine and almond egg mixture before frying to make French toast. Drizzle in maple syrup and scatter over pomegranate and clementine slices for a final festive flourish. It's delicious served with yogurt or leftover brandy butter. Leftover mincemeat 18. Mincemeat banana bread Already the champion of leftovers, we've given banana bread a festive twist by flavouring it with mincemeat and mixed spice, then serving with a whipped cinnamon butter. Make it for a delicious breakfast or afternoon tea treat over the Christmas holidays. 19. Mince pie truffles Heading to a festive get-together and want to bring a thoughtful homemade gift? Try these mince pie truffles. They’re a clever way to use up leftover mincemeat after making your mince pies – and guaranteed to make you the most popular guest at the party. 20. Mincemeat cookies Empty that half-used jar of mincemeat in the back of the cupboard by making these Christmas cookies. Simply beat a few tablespoons of mincemeat into the dough, scoop onto baking sheets and bake for 10-12 minutes. These crunchy cookies make a great last-minute addition to a Christmas dessert spread, or an edible gift for a loved one. 21. Mince pie frangipane tart Combine a classic almond-infused bake with Christmassy mincemeat and tart cranberry sauce for a simple, festive treat. Enjoy warm with a drizzle of cream. 22. Christmas pavlova Transforming a jar of mincemeat into a pavlova might not be the first idea that springs to mind, but it's a winner. Fold mincemeat into a rum-infused cream, then spoon this over meringue along with clementines, pistachios, mint and dark chocolate. This would also make a great centrepiece for New Year's Eve. Find creative recipes that make the most of the ends of a jar of mincemeat with our 10 new ways with mincemeat. Leftover marzipan 23. Marzipan Eccles tarts Marzipan is a dry storecupboard ingredient that’ll last much longer than breads and cakes, but if you have a little left over and want to save the cupboard space, use it to enrich these Lancashire-inspired puff pastry bakes. 24. Mincemeat, marzipan & apple tarte fine Serve this festive French-inspired mincemeat, marzipan and apple tarte with a spoonful of crème fraîche to balance the sweetness. It’s a brilliant way to use up leftover mincemeat and any marzipan from decorating your Christmas cake – ideal for Boxing Day when you’re after a twist on tradition and something a little different from the usual festive bakes. 25. Marzipan & mincemeat apples For a lighter dessert option, serve baked apples with spoonfuls of mincemeat. Using only four ingredients, they're so easy to make – and if you crave more indulgence, pour over lots of custard or fresh double cream. Leftover stollen 26. Christmas stollen pudding Put this traditional Christmas bread to good use in a good, old-fashioned baked pudding. This recipe also uses up leftover amaretti biscuits for the topping, leaving regular bread & butter pudding with a serious image problem. Leftover biscuits and sweets 27. Christmas rocky road The best part about this festive rocky road? You can adapt it by using whatever treats you have. Transform any leftover Christmas sweets and biscuits into this no-bake rocky road in just 25 minutes. This is a great recipe for getting the kids involved, too. See more of our best rocky road recipes. Discover more festive dessert recipes: Christmas pudding recipes Stollen recipes Panettone recipes Christmas cake recipes Mince pie recipes Marzipan recipes Which desserts do you like to make with Christmas leftovers? Leave a comment below…
Discover the best meat-free eats in London, from fabulous falafel to fried 'chicken'. Don't miss our pick of the capital's top vegan restaurants.
All recommendations have been reviewed as of October 2025. If you think there's any incorrect or out of date information in this guide, please email us at goodfoodwebsite@immediate.co.uk. The majority of meals in this guide were provided by the restaurants. Looking for vegan-friendly restaurants in London? Look no further than Good Food's guide to the very best vegan restaurants in London. Get your fill of mouthwatering pizzas, terrific tacos and wholesome cooking with our selection of vegan-friendly cafés, restaurants and foodie hotspots. Plus, don't miss our suggestions for vegan sweet treats and other moreish nibbles. We've rated each restaurant based on a £, ££ or £££ price point. £ means it's affordable, ££ is a bit more expensive and £££ is more of a push-the-boat-out spot for a special occasion. Check out our travel hub for more restaurant reviews, city guides and local travel tips. Best vegan restaurants in East London Pockets Hackney A certified cult favourite, Pockets (now with a bricks and mortar hole-in-the-wall location on Mentmore Terrace) is very rarely seen without a queue. But, if you have the time to spare, it’s absolutely worth the wait. There’s only one item on the menu - their falafel pitta - but it’s killer. They stuff fresh and fluffy pittas with salad, tahini, zhoug and falafel before finishing the masterpiece off with a fried potato and a chilli. These powerful pitta purveyors are open for business from Wednesday to Sunday, so get there early (and not too hungry!), take your place in line and get ready to find out what the fuss is all about. Must try dish: their signature falafel pitta Price point: £ The Black Cat Hackney The Black Cat is a relaxed, cooperatively run café, with communal tables and local photography plastered on the walls. The ever-changing menu is packed with seriously satisfying options, from lighter salad bowls, comforting soups and falafel wraps to their full-blown 'Cat' breakfast with roasted rosemary mushrooms, charred garlic tomatoes, scrambled tofu, veggie sausages and hash browns. Weekend specials include Welsh rarebit and loaded waffles. Must-try dish: the 'cat' breakfast Price point: £ Temple of Seitan Hackney If you’re craving plant-based junk food, Temple of Seitan is just the place (there's also a branch in Camden). Deep-fried, crunchy, spicy seitan (dubbed chick’n – it’s uncannily similar) is the star of the show here, served in several genius ways: as hot fillets, wings, popcorn bites and in burgers, piled high with cheese, ‘bacon’, pickles and mayo. Sides hit the spot, too, with options such as crisp skinny fries, a creamy, indulgent mac 'n' cheese and a crunchy, tangy slaw, which helps to cut through all the richness. If you have room for dessert, there are several vegan cakes on offer, including chocolate fudge, salted caramel and raspberry, coconut and lemon. Seitan, we salute you! Must-try dish: Temple burger Price point: £ The Spread Eagle Homerton The Spread Eagle is proudly the first 100% vegan pub in the city. With all their food, drinks, fixtures and fittings being plant-based and sustainably sourced wherever possible, it’s the ideal family-friendly, dog-friendly establishment for all pub lovers. You can't miss the Sunday roast with a choice of beet wellington, walnut & cashew nut roast or slow roast celeriac and crackling, all served with roast potatoes, roasted carrots, seasonal greens and a vegan Yorkshire which, as any vegan will tell you, is no mean feat. Must-try dish: one of the vegan roasts Price point: ££ Best vegan restaurants in North London OmNom Islington The name and the tagline (‘enlightened eating’) will give an idea of what you’re in for at OmNom. The Islington-based vegan restaurant is all about wellness, from its menu of feel-good and nourishing dishes to the yoga, meditation and spiritual events held onsite. They’ve got an extensive menu of Indian favourites that includes small plates, curries, street food, dosa, burgers and rice. And since they’re a charitable organisation, for every meal they serve, the OmNom team donates a meal to someone in need. Must-try dish: the chick'n butter masala Price point: £ Bubala King's Cross (also in Soho and Shoreditch) A guide to vegan fare in London is not complete without a mention for the unwaveringly delicious, vegetarian Middle Eastern Bubala. Dishes are best served sharing-style to sample a variety of the pickle plates, silky-smooth dips, BBQ-charred bread, sticky black seed honey halloumi and seriously meaty oyster mushroom skewers. The 'Bubala knows best' set menu is the best way to achieve this end, but you could also pick and choose for yourself if you're not quite hungry enough for a full-on feast. Equally delicious cocktails, wines and beers make this a meal to remember. Must-try dish: oyster mushroom skewer Price point: £££ Best vegan restaurants in Central & West London Club Mexicana Soho (also in Shoreditch) If you’re searching for vegan restaurants in Soho, take a trip to Kingly Court - just off Carnaby Street. Your destination: Club Mexicana, a delightful plant-based Mexican restaurant situated on the ground level. Here, you'll find an exceptional range of dishes that deliver on flavour - without the use of animal products. Expect the likes of crispy 'chick'n', 'to-fish' and mouthwatering BBQ short 'rib' tacos; delectable 'cheezburger' and 'chorizo' burritos; and loaded nachos with ground 'beef' and vegan queso. Don't forget to pair your plates with one of their signature 'lageritas' - a refreshing fusion of Modelo beer topped with a frozen margarita. Trust us on this one. Must-try dish: al pastor tacos Price point: ££ Mildreds Soho (also in Covent Garden, King's Cross, Victoria & Camden) Think back to the late 80s: Soho was still edgy, the likelihood that someone you knew was vegan was either low or zero and your chances of finding a vegan restaurant were even lower. That’s when Mildreds opened as a small cafe on Greek Street. Fast forward to the 2020s and Mildreds has now spread throughout the city - as has the plant-based diet. That original cafe is still there today and, although their menus were originally vegetarian, they’re now 100% vegan. There’s a lot to love on the menu at Mildreds but standouts include a Sri Lankan coconut curry served with sweet potato and green bean pilau and a choice of three condiments. The towering burgers in a vegan brioche bun will satisfy any comfort food cravings. Must-try dish: triple-cooked cherry harissa patatas bravas Price point: ££ Best vegan restaurants in South London naïfs Peckham Naïfs in Peckham is a family-run vegan restaurant, tucked away from the main thoroughfare that is Peckham Rye, specialising in seasonal set menus that draw inspiration from feasting meals such as Greek meze. Their relaxed, communal dining style and well-assembled menus of produce-led dishes have drawn in critical acclaim - notably, naïfs has been mentioned in the Michelin Guide. For £38 per person, you’ll get six courses (including bread from TOAD Bakery) which might feature dishes such as mushroom with braised lentils and pickled chilli butter, or courgette and fava fritters with San Marzano tomatoes, although the menu changes regularly. Pair your meal with one of naïfs’ biodynamic wines, ciders, low-ABV beers or botanical cocktails and finish it all off with one of their irresistible plant-based desserts. Bon appetit! Must-try dish: lentil pâté with plum jam Price point: ££ muan Brixton From the team behind Mali Vegan Thai (another spot to add to your list) comes this smaller and more casual street food spot tucked into Brixton's Granville Arcade. Décor is eclectic and kitsch with vibrant dishes to match. Vegan 'meat' is the order of the day with crisp, soy mince-filled dumplings, lemongrass vegan cod and even grilled 'flank steak' with spicy jaew sauce. Sides are simple with the likes of jasmine rice, sticky rice and roti. Wash it all down with a Thai-inspired cocktail or glass of natural wine. Must-try dish: papaya salad Price point: ££ Is there anywhere we've missed? Leave a comment below... Want even more restaurant tips? Check out our guides... 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Waste not, want not – when it comes to the big bird there’s bound to be leftovers. We share our favourite leftover turkey ideas and offer some tips on storage.
Whether you've opted for a full roast turkey, or the more diminutive turkey crown and turkey breast, it's highly likely that there’ll be some meat left after the big Christmas dinner, whatever cut you choose. While the humble turkey sandwich of course has its place, the versatility of this lean, mild meat means it can work much harder. From creamy curries to stir-fries and salads, we've got plenty of ideas for using up cooked turkey and a range of other leftovers. How long does leftover turkey last? According to the Food Standards Agency, if leftovers have been refrigerated within 2 hours, then they should be safe to eat for up to 48 hours. Read more about Christmas food hygiene here. How to handle turkey leftovers safely Let your cooked turkey completely cool, then refrigerate at the first opportunity – within 90 minutes is best. Don’t leave your turkey hanging around all afternoon as it may become unsafe to eat. Bear this in mind before heading for your post-feasting nap. Leftover turkey should be eaten within two days, so if you don’t think you’ll get through it in time, stick it in the freezer in portions. If you do freeze your turkey for a later date, make sure it’s wrapped properly or put in a sealed container to avoid freezer burn. It’s also good to use sticky labels to add dates and descriptions to your frozen goods. If you’re storing your leftover cooked turkey in the fridge, put it on the middle shelf along with all your other ready-to-eat foods. Save the bottom shelf for raw meat and fish. Check out our guides on what to keep where at Christmas, how to freeze food at Christmas and what to put where in your kitchen. We also have plenty more leftover Christmas turkey recipes. Our guide on how to reheat turkey and keep it moist is also useful when using up the meat in leftovers. We also have the top 5 health benefits of turkey which details the nutritional value of this low-fat meat. Our top 30 turkey leftover recipes 1. Leftover turkey fricassee Winter is the season of comfort, so why not put your Christmas dinner leftovers to good use in this indulgent turkey fricassee? With a creamy mushroom sauce and splash of white wine, it's sure to keep those post-Christmas blues away. Ready in just 20 minutes, it's delicious served with pasta, mash or rice. Discover more leftover Christmas turkey recipes. 2. Turkey tikka masala Spice up your leftovers and turn them into a whole new dish that the family will love. Inspired by the nation's favourite curry, this fragrant turkey tikka masala delivers layers of flavour and gentle chilli heat in a rich, creamy sauce. Rather than making a separate curry paste, we've cooked everything in one pan, so you'll have less washing up to do. 3. Best ever Christmas leftovers sandwich The ideal Boxing Day lunch, make the most of Christmas Day leftovers in this celebratory sandwich, layered with pickled cabbage to cut through the richness. It'll be the envy of all of your family. See more Christmas sandwich recipes. 4. Next level turkey & ham pie Looking for a kitchen project to keep you occupied over the Christmas hols? This next level turkey and ham pie is not only a great use for your leftovers, but also a showstopping celebratory dish in its own right. Boost your pastry skills by making your own sage-infused shortcrust case, then generously fill with cooked meats, herbs and leeks in a creamy mustard sauce. This banquet-worthy dish is sure to please a crowd and equally delicious served warm for dinner or cold as part of a buffet spread. Check out more leftover turkey and ham recipes. 5. Leftover turkey loaded nachos These leftover turkey-loaded nachos are a great festive party platter or move night snack. Top your nachos with turkey, jalapenos and sour cream and dig in! Great with a side of salsa or guacamole. 6. Leftover turkey grain bowls Another nourishing meal to keep you feeling good over the festive season. These gluten-free leftover turkey grain bowls are packed full of wholesome ingredients, including avocados, lentils, probiotic yogurt and a crunchy rainbow slaw. Warming spices such as za’atar and harissa balance well with a zesty tahini dressing which brings this whole dish together. 7. Spicy turkey noodles With so much happening over the festive period, dinner prep can be a rather rushed affair. So it really helps to have a few quick and easy dishes such as these spicy turkey noodles up your sleeve. Ready in just half an hour, this simple stir-fry combines leftover turkey with noodles, spring onions and beansprouts in a zingy soy and lime sauce. We've used a red chilli to give it some heat but you can easily omit this if catering for youngsters. Throw in extra leftover veg such as shredded sprouts or carrots to make it even more scrumptious. Whip up more turkey stir-fry recipes. 8. Turkey & lemongrass noodle soup Make a bowl of pure warming comfort over the holidays with your leftover Christmas turkey. This recipe is as easy as it is flavourful, combining red Thai curry paste with fresh herbs, vermicelli noodles and tofu puffs. 9. Leftover turkey casserole A hearty one-pot to warm everyone up – this simple turkey casserole is ideal for using up all your Christmas leftovers, including the trimmings. Throw in any robust root vegetables, such as parsnips, carrots and celeriac. Simmered in a flavoursome honey and mustard stock, this stew is delicious served with mash or jacket potatoes. 10. Turkey curry patties Raise your lunch game with these marvellously meaty turkey curry patties. With just one bite, your tastebuds will be hit with a wonderful array of herbs and spices, all encased within a soft and crispy homemade turmeric pastry. These gorgeous golden patties are perfect for the days after the big meal, or you can easily freeze them for later. 11. Roast potato, turkey, sausage & stuffing pie There's nothing quite like a bubbling golden potato bake to welcome you at the end of a busy day. This easy roast potato, turkey, sausage & stuffing pie combines all the best bits from Christmas dinner in one. Put it together in just 10 mins and let the oven do the hard work. With a creamy mustard sauce filling and crispy cheesy topping, this comforting dish might even trump Christmas dinner itself. 12. Christmas pizza Kids will love this festive pizza, topped with leftover meat and, ingeniously, a scattering of stuffing. It might not be one for Italian food purists, but it's certainly won us round. 13. Leftover turkey & noodle soup This leftover turkey & noodle soup is a little like pho, a Vietnamese broth traditionally made with beef and served with a plate of zingy fresh herbs, chilli and lime on the side. The kick from the chilli is a great way to warm up on a cold winter's day. Also try our slow cooker turkey pho for a light supper, or check out more turkey soup recipes. 14. Leftover Christmas lunch patties with gochujang mayo Mix up all your leftover veg, stuffing and turkey meat for these delicious Christmas lunch patties. Simply add herbs and spices to elevate the flavour and enjoy. The tangy gochujang mayo adds a nice heat. 15. Turkey cacciatore with a twist This Italian-style bake will be a crowd-pleaser thanks to its cheesy breadcrumb topping and rich tomato sauce. Our easy turkey cacciatore is just the ticket when all the festive-themed food gets a bit much. 16. Korean rice pot Keep things nice and light with our speedy Korean-inspired rice pot. This healthy bibimbap combines diced turkey with spinach and shredded carrots, served on a bed of rice. Top with fried eggs and nutty sesame seeds. 17. Leftover turkey korma A gently spiced dish, with a nice creaminess to it, this leftover turkey korma is a great alternative meal to a heavy of Christmas dinner. Pair with naan or white rice and mango chutney for a taste explosion. 18. Mini turkey & cranberry pies If you’re in charge of any post-Christmas/pre-New Year entertaining, these mini turkey and cranberry pies will keep your guests happy – just add a block of shortcrust pastry to your big grocery shop. See our turkey pie recipes for more inspiration. 19. Turkey & pesto croissants Start your day right with this delicious turkey and pesto-filled croissant. Warm your croissants in the microwave or oven before filling them with your Christmas leftovers and anything else you fancy. 20. Coronation turkey with homemade chapatis This mildly-spiced treat will add a touch of retro charm to a Boxing Day spread. Pick up some roti flour and try your hand at these homemade chapatis with coronation turkey. 21. Leftover turkey slaw View Green Video on the source website Turn your turkey leftovers and other raw vegetable trimmings into a light and refreshing salad with a punchy lime dressing. Watch our video below and check out this guide for how to make turkey slaw. 22. Turkey cobb salad We have a healthy bowl of goodness with this turkey cobb salad. Add tomatoes, boiled eggs, pancetta, avocado, chicory leaves and that leftover turkey breast for a light and creamy salad. 23. Jewelled pistachio slaw A simple salad but one that packs so much flavour. Use up your leftover red cabbage, sprouts and turkey, mix up with pistachios, mint and the silky dressing; this jewelled pistachio slaw makes for a nutritious lunch and a way to prevent food waste post-Christmas. 24. Turkey pasta bake Make this low-cost, easy and filling turkey pasta bake. It's a great midweek meal for the family. Coat in cheese and top with extra pigs in blankets for a wonderful surprise. 25. Turkey minestrone A wintry soup is always a good choice when using up leftover meat and vegetables. This delicious turkey minestrone is simple to rustle up using storecupboard ingredients and leftover Christmas food. It's the perfect warming pick-me-up meal. 26. Leftover turkey wraps with cranberry sauce Whip up a delightful Boxing Day meal that captures the essence of Christmas in every bite. This quick lunch is a symphony of festive flavours, featuring surplus cranberry sauce, vibrant red cabbage and succulent leftover turkey. Perfect for savouring the holiday spirit even after the big day has passed. 27. Turkey & potato taquitos Transform your post-Christmas feast with these irresistible Mexican-inspired fried taquitos that use up leftover turkey and potatoes. Satisfy your culinary wanderlust as you embark on a journey of flavours, pairing these crispy delights with lettuce, soured cream, cheese, tangy pickled onions and zesty salsa. The best part? This recipe is designed for festive gatherings, generously serving up to eight people. 28. Slow-cooker turkey curry Maximise the potential of your leftover Christmas turkey with this brilliant recipe for a wholesome, low-calorie, protein-packed slow-cooker turkey curry. It’s an eco-friendly way to make use of any roasted veg that might be hanging around. 29. Curried lentil & turkey soup with kale Turn your Christmas turkey leftovers into a warm and hearty meal with our curried lentil & turkey soup, enriched with the robust goodness of kale. Not only does it bring your holiday flavours back to life, but it's also a nourishing option that won't break your calorie bank, thanks to its high fibre content. This soup masterpiece will be on your table in under an hour. Serve with freshly baked flatbreads to elevate your dining experience. 30. Bang bang turkey noodle salad Breathe new life into your Christmas leftovers with a vibrant, tastebud-tingling creation. After dedicating hours to the stove and oven, there's nothing more satisfying than a refreshing, no-cook noodle salad. This culinary masterpiece graces your table in under half an hour, sparing you from the kitchen's heat. Not only does it give your leftover turkey a fresh twist, but it's also a savvy way to utilise those lingering carrots and peanuts. Christmas leftover recipes Leftover Christmas turkey recipes Leftover Christmas ham recipes Family dinner ideas for Christmas leftovers 10 ways with leftover Christmas dessert How do you use up your leftover Christmas turkey? Leave a comment below.
Meet Meg Haines, working member of Câr-y-Môr, a Welsh Community Benefit Society that aims to revitalise sea and soil, and champions seaweed as a sustainable food source
'Why we should be eating seaweed' My background is in dance and circus. When I was in my mid-20s, I met a guy who ran The Pembrokeshire Beach Food Company. He asked what my dad did for a living and when I said he was a fish farmer, he advised him to look into the global network of regenerative ocean farmers, Green Wave. My dad and I found it inspiring and fascinating. With zero input, the potential of sea farming to improve biodiversity and grow food was enormous. Seaweed grown on sea farms also has the potential to sequester carbon, like plants do on land. Câr-y-Môr (‘For the Love of the Sea’) was born around a kitchen table in St Davids – like-minded people committed to developing a business around regenerative farming in the sea and on land. We now grow seaweed and shellfish together on our sea farm, which encourages juvenile marine species to use the site as a nursery. Last year, we brought Pembrokeshire Beach Food Company into the business. Initially, my role was to run a workshop for kids, where I’d also talk to their parents about Câr-y-Môr. Today, I work in the kitchen processing shellfish, then I might give a seaweed talk in the evening or spend the day running a school club. Every day is different and I love working in this beautiful part of the world. Câr-y-Môr is a Community Benefit Society owned by its members who make decisions together. This democratic structure is special; it’s as much my business as it is anyone else’s. Before Câr-y-Môr, I noticed how certain foods would trend. I’m hopeful seaweed is having its moment and we’ll all get into the habit of cooking with it. Education is a big part of Câr-y-Môr. I’m always amazed to see groups of kids tasting seaweed and saying “that’s really nice”! Take their lead and give it a try. Start with roasted veg topped with dried seaweed flakes – I keep a pot of it next to my cooker and sprinkle it into literally everything. Or, to really experience it, try seaweed pesto. Make room for seaweed on your plate It’s so nutrient-dense that just a teaspoon of seaweed in a dish is great for adding vitamins and minerals; like iron, B vitamins and iodine. The latter are particularly important for women and for those who might lack them elsewhere in their diet, such as vegetarians and vegans. Seaweed can grow up to 50cm a day and doesn’t require land, fertiliser or fresh water, making the potential of seaweed as a sustainable food source huge. Wales has a climate and coastline well-suited to growing seaweed and a long heritage of using seaweed in cooking – such as laverbread – and for use on the land to restore soil health. Seaweed gives food a sense of place, and buying UK-grown seaweed supports rural, coastal communities. For more information Visit carymor.wales or shop for seaweed produce at beachfood.co.uk The Science Museum in London has a free exhibition featuring Câr-y-Môr running until January 4th 2026 called 'Future of Food' Discover more on sustainable eating... Is organic food worth it? Top foods that are surprisingly bad for the planet Planet-friendlier drinks A week without avocados: my life on a strictly British plate
Discover how British growers and producers are transforming pulses, grains and pasta into delicious, sustainable choices for a planet-friendlier future
The regeneration game: Wildfarmed, UK In the 2000s, Andy Cato toured the world as one half of dance music duo, Groove Armada. But by 2014, the musician and DJ began farming in France, where, battling the weather, weeds and conventional wisdom, he was determined to cultivate his land using regenerative farming methods. Early setbacks almost sunk the project. Farming, says Andy, can be, "a lonely, dark place". But what he learned in Gers, France, fired his ambition. By the time Andy was milling his own wheat and selling bread from his farm bakery, he wanted to offer sustainable food with a "field-to-plate traceable link" to more people. "The mission was, 'how do we make this a high-street choice?'" The answer was Wildfarmed, co-founded with Edd Lees and George Lamb, which, since 2018 has grown into a network of 150 mainly British farms. Collectively, their wheat produces the Wildfarmed flours now found in restaurants and on UK supermarket shelves. Wildfarmed also makes breads and supplies oats and barley; the latter to breweries including Jubel. For farmers, switching to regenerative methods is risky. Conventional farming uses various chemical treatments to, says Andy, "control nature". The regenerative approach, which aims to radically improve soil health, minimises the use of such treatments (Wildfarmed bans pesticides on its crops, for example). Instead it requires farms to work in "collaboration with nature", with minimal ploughing, and fertilising land by intermingling crops, plants and grazing animals, which can be a challenge for newcomers. Wildfarmed eases that transition by offering expert guidance and guaranteed prices to its farmers. As a phrase or concept, 'regenerative farming' is criticised for lacking clear definition and rules. But Wildfarmed farms are required to adhere to key methods and standards, subject to third-party auditing. Wildfarmed also works with scientific partners to verifiably measure the positive impact of regenerative practices, in terms of biodiversity, water quality and carbon emissions. To an extent, Wildfarmed's flours, creating using blends of wheats, stand or fall on flavour. "There is a correlation between how you grow, taste and quality," says Andy, who now farms in southern England. But he feels Wildfarmed must actively explain its approach to the buying public: "If you're saying to them, 'pay a bit more for this flour', they quite reasonably say, 'why?'." Such transparency is essential to generate buy-in and inspire other businesses to back sustainable farming. "We've got a small amount of ecological road left," warns Andy. "We need Wildfarmed-type businesses for cabbages, carrots – everything." Setting pulses racing: Hodmedod's, East Anglia "Pulses have really had a moment", says Hodmedod's co-founder, Nick Saltmarsh. Foodies have rediscovered beans, lentils and peas as a delicious essential in many vibrant global cuisines – and as sustainability superheroes. Hodmedod's has played a distinctive role in that glow-up. By working with British farmers to realise pioneering harvests of lentils, and creating a retail range that runs from canned UK fava beans to smoked paprika yellow peas, its promotion of UK-grown pulses has, since 2012, encouraged foodies to reevaluate how pulses are grown and their potential. The Hodmedod's journey started during research into an ideal UK diet, in which its co-founders discovered that fava beans, grown here in significant volumes for centuries, are exported or sold as animal feed, but not eaten domestically. That seemed bizarre. Fava beans taste fantastic (they are prized in Egyptian cuisine), and, like all pulses, this low-intensity, plant-friendly crop 'fixes' nitrogen in farm soils, acting as a natural fertiliser. Hodmedod's saw great potential in turning shoppers onto fava and other British-grown pulses such as carlin peas (Hodmedod's answer to the chickpea), and would create a nutritious, sustainable new food source almost out of nowhere. "There's need for change across the system. We want to demonstrate where things can be done differently and better," says Nick. Exemplifying that, Hodmedod's work closely with over 30 UK farms, not because it opposes imports (in fact, Hodmedod's sells organic French borlotti), but because it values the provenance insight such proximity enables. Insight that is impossible in a remote system of globally traded foods. "If you know who's grown your food and how, that incentivises production done the right way," says Nick. Thirteen years in, Hodmedod's supplies a range of co-branded products to Holland & Barrett nationally, handles over 1,000 tonnes of pulses annually, and has expanded its portfolio of traceable, sustainable foods to include items as diverse as seaweed and edible grains, such as pearled spelt. With around 700,000 tonnes of pulses grown annually in the UK, Hodmedod's impact is small. But, "in a symbolically significant way", says Nick. It has proven that, "there are opportunities to change farming, our diets and get more diversity into both." Next level carb fest: Northern Pasta Co., Kendal “The challenge is people don’t even look at the pasta aisle. You just reach out and chuck your pasta in,” explains Imogen Royall, co- founder of Northern Pasta Co. This young company is determined to make pasta as planet-friendly as possible, and make your choice of pasta “an intentional purchase”. For Imogen and her husband Matt Kenyon, who is a former builder, their zeal for sustainability goes back to growing up in Cumbria, “surrounded by beautiful nature,” says Imogen. “You want to look after that”. But it wasn’t until Imogen, then working in an artisan bakery, began to take an interest in ancient grains, that their outlook began to coalesce into a business. Imogen was finding ancient wheats, such as spelt, easier to digest, and was also fascinated by how such hardier wheat varieties can thrive in regenerative UK farming systems. They wondered, could ancient grains be used to make pasta? During the pandemic, Imogen and Matt would go on a deep dive of YouTube pasta tutorials and Reddit threads as they experimented with spelt flour pastas at home. There is some history of spelt pasta-making in Italy, mainly in Tuscany and Umbria, but the couple largely refined their process by, “trial, error and lots of pasta tasting”. “We wanted to create pasta without compromise. It had to be delicious. It had to behave like pasta,” says Imogen. Eventually, they settled on a recipe based on regeneratively grown white spelt flour, with some additional organic wheat semolina. The pasta is then bronze die extruded and slow dried at low temperatures for flavour. The result is a range of pastas that, like the best high-end versions, achieve a creamy texture and retain al-dente bite, hold their shape well and are tasty enough that you could eat them simply dressed with good oil, pepper and parmesan (the spelt adds a nice earthy, nutty edge). Despite only making its debut on Kendal Farmers’ Market in June 2022, Northern Pasta Co is now a team of six fulfilling orders for Ocado and Booths, among others. Their production facility is solar-powered and pasta is packaged in paper. Every decision is taken with sustainability and quality in mind: “We’re trying to show you can have everything – look after our environments, pay farmers fairly, zero plastic packaging and delicious pasta.” Anything less would be “underestimating our consumers”, she says. “They want better. Our growth is reflective of that.” Learn more about sustainable eating... Our October climate heroes Top sustainable foods The Good Food sustainability glossary What would happen if everyone went vegan?
Make your kitchen work smarter, not harder, with these easy tips for reducing food waste at home – from meal planning to batch cooking, plus leftovers inspo
Wasting less food doesn't have to be a chore or a major lifestyle overhaul. With a few gentle tweaks to your habits and a little inspiration from the Good Food team, you can effortlessly reduce food waste, save money and enjoy tastier meals. From meal prepping to batch cooking, plus useful hacks like transforming vegetables on the turn into tangy pickles, there are many simple and achievable ways to waste less food – without really trying. Head to our sustainability hub for more planet-friendlier tips and advice, including tips from the Good Food team on how to reduce food waste, tips for reducing your single-use plastic waste and clever ways to save money and reduce food waste from Cook Smart. 10 ways to reduce food waste 1. Love your leftovers One of the easiest ways to waste less food is to make the most of leftovers. Instead of seeing yesterday’s dinner as tired or boring, treat it as the starting point for your next meal. A roast chicken, for example, can become a curry, salad or sandwich the following day. Leftover vegetables can be blitzed into soup or tossed into a stir-fry. If you have cooked too much rice, pasta or noodles, use them in a fridge-raid fried rice or a quick pasta bake. For more inspiration, discover our favourite fridge raid recipes, dinners that make great lunch leftovers and more ways to use up leftover ingredients. 2. Batch cooking Batch cooking is another effortless way to avoid waste. Make a big pot of soup, stew or tomato sauce, then freeze portions for later. This not only saves time on busy days but also ensures you use up those odds and ends lurking in the fridge. Dedicate some time at the weekend to meal prepping to make weeknight dinners easy. If you're someone who doesn't enjoy eating the same dinner on repeat, make a batch of Ailsa's creamy beans, salsa verde, red onion gravy and roasted cauliflower at the weekend to transform into two quick and delicious family dinners during the week: creamy bean & kale pasta and roasted cauliflower cheese toad-in-the-hole with red onion gravy. Learn about batch cooking for beginners, then try our batch cooking recipes, including vegetarian batch cooking recipes, healthy batch cooking recipes and the best batch-cooking family recipes. 3. Store food smartly Proper storage is key to making your food last longer. Bread, for instance, is one of the most wasted foods in the UK. Instead of letting half a loaf go stale, slice and freeze in portions as soon as you buy it. Bread defrosts quickly and can go straight from freezer to toaster. The same goes for wraps, naan and pitta – freeze what you won’t use immediately. For fruit and vegetables, keep an eye on how you store them. Most fruit (except bananas and pineapples) will last longer in the fridge, ideally in ventilated containers. Herbs stay fresher if you pop their stalks in a jar of water in the fridge, covered loosely with a bag. If you find your salad leaves wilt before you can eat them, transfer them to a well-ventilated container with a clean, damp tea towel at the bottom. Learn about the most common food storage myths, the best food storage containers for your kitchen and how to store food safely. 4. Use the whole ingredient Adopting a ‘use it all’ approach is a brilliant way to cut waste without any extra effort. There’s often no need to peel vegetables – the skins add fibre and flavour. Potato peels can be tossed with oil and seasoning, then air-fried or baked into crisps. Broccoli stalks and cauliflower leaves are delicious roasted or sliced into salads and stir-fries. Apple cores can be grated into bircher muesli or blended into smoothies. Even banana peels can be baked into cakes – try Ailsa's banana peel breakfast cake for an easy, delicious way to start a waste-free day. Don’t forget about cheese rinds: pop a parmesan rind into your next risotto or soup for a depth of flavour. Vegetable scraps like carrot tops, onion skins and celery leaves can all be simmered into a homemade stock or made into easy snacks like these veg peel fritters. Don't throw away your cauliflower leaves – find out ways to turn them into delicious meals. Discover our zero-waste recipes for every day, nutritious treats from fruit and veg peel and more ways to use up fruit & vegetable scraps. 5. Get creative with surplus If you spot fruit or veg that’s past its best, don’t bin it – get creative instead. Overripe bananas are perfect for banana bread or pancakes. Soft apples and pears can be stewed, baked or added to crumbles. Slightly tired vegetables are ideal for soups, hashes or frittatas. Mushrooms that have lost their looks still taste great when blitzed into a bolognese or blended into a sauce. Leftover tortilla wraps? Cut them into triangles, drizzle with oil and bake into homemade crisps. Stale bread can be turned into breadcrumbs, croutons or bread and butter pudding. Look out for 'yellow sticker' items in the supermarket to cut costs and reduce food waste at the same time. Read about the gadgets that can help you to reduce food waste. 6. Make the freezer your friend Your freezer is a powerful ally in the fight against food waste. Freeze berries, grapes and sliced bananas to use in smoothies or as snacks. Leftover cooked potatoes, rice, or pasta can be frozen in portions for easy meals later. If you buy a large pack of meat or fish, freeze individual portions so you only defrost what you need. If you have a glut of herbs, chop and freeze them in ice cube trays with a little oil. Cheese can be grated and frozen for topping bakes and pizzas. You'd be surprised by the meals you can make simply using the frozen food and ingredients you already have – try these freezer dinner ideas. 7. Portion control It’s easy to cook too much, especially with rice and pasta. A simple solution is to weigh out portions before cooking. This small step helps avoid the 'eyes bigger than stomach' problem and means fewer leftovers you might not get round to eating. This is particularly important with cooked rice, which can harbour dangerous bacteria when not cooled and reheated properly. Discover 5 nights of waste-free family meals. 8. Plan, but not too rigidly Meal planning helps avoid buying excess, but you don’t need to be strict. Jot down a rough plan for the week and check what you already have before shopping. Buy loose fruit and veg so you can get just what you need, and be ready to swap ingredients if something is on offer or looks better value. We've done the hard work so you don't have to. Discover our 7-day meal plans for all occasions, including our all-in-one autumnal meal plan, healthy student meal plan and 30-minute meal plan. 9. Stock your storecupboard A well-organised storecupboard allows you to bulk out leftovers and use up fresh ingredients before they go off. Keep pasta, rice, tinned beans and tomatoes on hand to turn odds and ends into a meal. Rotate your stock so older items get used first. Discover our favourite budget storecupboard meals. Pickling and fermenting is also a great way to use up leftover vegetables and transform them into a tangy, gut-friendly condiment to serve with your meals. Discover our homemade kimchi, then learn more about how to ferment vegetables or try our favourite pickle recipes. If you still need convincing, discover the health benefits of fermenting. 10. Compost what you can’t save Finally, for the scraps you really can’t use, consider composting at home. Even in a flat, a small bokashi or worm bin can turn food waste into plant food, reducing what goes to landfill. Find out how to compost food at home to get started. Hungry for more? The Good Food sustainability glossary Sustainability myth buster: Food miles, meat and plastic packaging Good food doesn't have to cost the earth Climate heroes Max La Manna's exclusive low-waste recipe collection How do you reduce food waste at home? Let us know in the comments...
Read our tips on storing, freezing and defrosting sausages to avoid waste, and discover 35 recipes for making the most of any leftovers you have in the fridge.
Sausages are a staple of British cuisine. They lend themselves to almost every occasion, whether sizzling away on a barbecue in the sunshine or warming you on a cold winter’s day in a hearty pie or casserole. The UK consumes a staggering amount of sausage per year. In 2014 we reportedly consumed 181,853 tonnes of sausage. However, in 2018 the UK was responsible for 9.52 million tonnes of food waste! Follow our tips on safely storing, freezing and reheating sausages to prevent unnecessary waste. We have 35 fantastic recipes to inspire you to use your leftover bangers, too. How to store leftover sausages Chilled sausages should be kept in the fridge between 1-4C and should be eaten by the use-by date on the packaging. What temperature should sausages be cooked at? When cooking sausages, make sure the internal temperature reaches 70C and holds that temperature for at least 2 minutes. Once cooked, sausages should be cooled, then chilled between 1-4C, where they can be kept for up to two days (but not past the use-by date). To reheat, cook until the internal temp reaches 70C again. How to freeze and defrost sausages Raw sausages can be frozen for up to two months. They should be defrosted in the fridge and only cooked after they are thoroughly defrosted. Sausages that have been defrosted in the fridge can be kept for up to two days in the refrigerator before cooking. We recommend only defrosting the sausages you intend to use in each recipe to ensure minimal waste. 35 ways to use up leftover sausages Hot dogs Hot dogs are a great way to use up sausages. We recommend cooking your sausages on the barbecue in batches and leaving the remainders raw in the fridge to be used later. Spice up your everyday hot dog with our American inspirations, such as our Philly-style cheese dogs loaded with onions, green peppers and a ready-made cheese sauce. Or, our sloppy sausage chilli cheese dogs made with sausagemeat, beans and a spicy tomato sauce. You could also try our delicious hoisin hot dogs. Grill some sausages, brush with hoisin sauce and top with cucumber and spring onion for added freshness and crunch. Find more inspiration for hot dog recipes. Traybakes Traybakes are really convenient and easy for a midweek meal. All our options can be prepped in under 20 minutes, so all you need to do is pop them in the oven and enjoy. Our oven-baked ratatouille & sausages are incredibly juicy and flavoursome. Drizzle your veg with olive oil and bake for 20 minutes. Meanwhile, fry sausages for 5 minutes until browned, then put in the tray with the vegetables and bake for a further 20 minutes until cooked through. Or, for something even heartier, try our cauli-kale sausage bake. It’s simple, freezable and oozing with cheesy goodness. Try our tasty sausage & maple swede traybake for a colourful, seasonal option. You’ll forget all about dull old bangers and mash as the addition of an apple enhances this dish. Finally, try our sausage, sweet potato & sweetcorn bake for the simplest family-friendly bake. With only 5 minutes of prep and two steps, this is the recipe to reach for after a long day's work. Find more hearty and straightforward traybake recipes. Toad-in-the-hole Toad-in-the-hole is a great British classic. The combination of a fluffy Yorkshire pudding with a juicy sausage is close to unbeatable. Our ultimate toad-in-the-hole with caramelised onion gravy is a posh version of this classic dish. Wrap chunky sausages in bacon for extra salty extravagance. Or, our Catherine wheel toad-in-the-hole with honey & mustard onions makes a gorgeous centrepiece, as the spiral design makes it all the more appetising. For a quick fix, our sausage, gherkin & pickled onion toad-in-the-hole can be prepped in only 5 minutes. For other variations on this classic, look at our tasty toad-in-the-hole recipes. Casseroles Casseroles are a great way of feeding the family without needing too many fresh ingredients. Our sausage & white bean casserole uses a can of white beans, tomatoes and other storecupboard and freezer vegetables, such as carrots, red onions and frozen peas. Our recipe suggests using a fresh pepper, but feel free to add any leftover vegetables. For an incredibly fragrant casserole, try our Moroccan sausage stew. Ras el hanout works perfectly with the tomato sauce, dates and onions. And, for an elevated casserole worthy of a dinner party, try our one-pot sausage casserole with garlic breadcrumbs. Try our family casserole recipes for more hearty stews to serve the family. Picnic A picnic is a great time to use leftover sausages, as they can be used in pastries, on skewers or in rolls. Our cheesy sausage & bean pies are a great picnic snack, as they are easy to make and freezable. Using ready-made pastry means that they take only 25 minutes to prep, and most of the ingredients are from the cupboard, which makes them budget-friendly too. Our super sausage rolls also use ready-made pastry and can be frozen for later. To bake from frozen, add 10 minutes to the baking time. While our char siu-style sausage puffs use a homemade rough puff pastry, you can make the pastry up to two days in advance, so there will be no extra stress on the day. Or, make sausages into a herby kebab with our sausage & pancetta skewers. Look at our picnic snack recipes for more portable sweet and savoury snacks. Ragu Transform sausages into our veg-packed sausage & mushroom ragu. Great for a family dinner, serve it with couscous, mash or pasta. It's also freezable, so no leftovers will go to waste. Or, try our fantastic sausage & hazelnut ragu with celeriac mash – this easy budget-friendly recipe will soon become one of the family’s favourites. Try our cheesy polenta with sausage ragout, too – creamy and hearty polenta is a great alternative to mash or pasta. Bring out the flavours with a sprinkling of rosemary. Find even more rich and flavoursome ragu recipes to serve in dishes such as spaghetti bolognese, lasagne and moussaka. Rice dishes Rice is an excellent base for any meal, as it's so versatile. Dig into our sausage & prawn jambalaya, a spicy rice one-pot. It's inspired by Cajun and Creole cooking and has a bit of a kick, plus sweet and smoky paprika. Or, try one of our comforting risottos. Our sausage & butternut squash risotto is ideal for sneaking more vegetables into your child’s diet and takes just 15 minutes to prepare and 25 minutes to cook. Our sausage & fennel risotto another great option, as sausage and fennel is an extremely popular flavour pairing. Find more inspiration for sausage and rice recipes in our collection. Pasta dishes Our bucatini with mushrooms & sausage pays homage to the delicious pasta dishes from Umbria – the dried porcini mushrooms pair excellently with the juicy sausages. Our speedy sausage stroganoff tagliatelle is not only quick, but budget-friendly too – it costs just £1.23 per serving. For a comforting pasta bake for two, try our courgette, sausage & rigatoni bakes. Made with punchy garlic and chilli tomato sauce and topped with mozzarella, they ooze with flavour. For a variation on classic lasagne, try our pea, pesto & sausage lasagne – made with pesto, broccoli, mascarpone and sausage, this dish is rich in calcium, folate, fibre and vitamin C. For more thrifty meals, try our budget-friendly pasta recipes. Hash A hash makes a great breakfast or brunch and uses up leftover ingredients. Our sausage & leek hash is an excellent way to use up Sunday roast leftovers. Or, try our sausage & kale hash topped with a fried egg – there’s nothing quite as satisfying as splitting open a perfectly runny yolk. Our sausage, mustard & apple hash is another tasty variation, plus it's budget-friendly, gluten-free and healthy. For big ideas for weekend feasting and indulgent mornings, try our breakfast and brunch recipes. Pie Nothing can beat a hearty pie on a cold day. Our sausage & mash pie is an ingenious take on a family favourite that can be frozen to reheat on busier weeknights. Or, try our sausage & leek mash pie, which takes just 5 minutes to prepare before baking. Easy to make and seriously comforting, these sausage pie recipes are winners. One-pots One-pots are a fantastic midweek dinner as they are quick and fuss-free. Our sausage, roasted veg & puy lentil one-pot delivers three of your five-a-day, and lentils are a great source of fibre and protein. Our spicy sausage & bean one-pot is warming and made with storecupboard ingredients, so it's budget-friendly. And, our sausage, kale & gnocchi one-pot can be ready to eat in just 20 minutes. Browse more of our comforting one-pot recipes. Discover more ideas for using up leftovers: Leftovers recipes Leftover chocolate recipes Leftover cheese recipes Top 16 ways with leftover egg whites and yolks Top 10 ways to use up leftover bread How to make soup from leftovers How to use up leftovers: all our guides
Explore the benefits and considerations of choosing pesticide-free produce, both for the planet and for our health
Do you mull milk labels or analyse apples wondering whether to spend more for an organic version? You are not alone. Organic products often cost more than conventionally produced food and drink, and our household budgets aren’t getting any bigger. So, is it worth shelling out extra in the weekly shop? The roots of the organic movement in the UK took hold with pioneering farmer and scientist Lady Eve Balfour. In 1943, amidst rationing and the Second World War, she published a book titled The Living Soil summarising the results of her trials comparing organic and chemical farming methods. It challenged the use of synthetic fertilisers and intensive agriculture designed to increase the amount of food produced quickly and cheaply. Three years later, she co-founded the Soil Association. Today, the market for organic food is more buoyant than ever, hitting record sales last year according to the Soil Association. However, the amount of farmland in the UK dedicated to organic farming ‘remains stuck on 3%’ so we’re heavily reliant on imports. Its Organic September campaign aims to raise awareness about the benefits of these food and farming practices to encourage more of it. The choice to buy organic isn’t just for the wealthy. The Organic Research Centre’s 2024 Consumer Insight Report reveals that lower- and middle-income shoppers are now the most frequent buyers of organic food and drink. In fact, those in the highest income bracket tend to be “deal-seekers”, buying organic less often and only when prices align with conventional options. But what does organic mean on the ground? At its heart, it’s about a specific set of standards that work with nature rather than against it. These include no synthetic chemical pesticides or herbicides (weedkillers) unless specifically approved, no genetically modified organisms (GMOs) and high animal welfare standards, with strict rules on the use of antibiotics, feed and housing conditions. Organic farming uses practices that build soil health, such as crop rotation, which support nature. Convenience foods must meet further strict standards around what goes in and what’s left out. That means no artificial colours or preservatives and fewer ultra-processed ingredients. The Soil Association is the UK’s best known organic certifier, often setting higher standards than the legal minimum. It works alongside Organic Farmers & Growers (OF&G), which certifies over half of the UK’s organic land. The case for organic food The case for organic food is a no brainer from a planetary health perspective. Chemical fertilisers and pesticides are depleting our soils and affecting biodiversity – think fewer bees and birds, and the loss of millions of microbes that make soil thrive. These chemicals also run off into waterways, disrupting and devastating nature. Over the past 60 years, research has shown a steady decline in the nutritional quality of our fruits, vegetables and food crops . This drop has been linked to chemical farming, soil degradation, rising CO₂ levels, and the cultivation of high-yield crop varieties that prioritise speed and size over nutrition . Animal welfare is another strong argument. While UK legislation bans the use of antibiotic growth promoters and regulates farming standards tightly, much of the meat and dairy consumed here and globally still comes from intensive systems focused on rapid growth. Organic farming gives animals space, better diets and a slower, more natural life. Organic dairy cows, for instance, must eat a diet that includes at least 60 per cent forage by dry matter – grasses, legumes and wild plants – reflecting a stricter certification standard. As clover is commonly used to enrich organic soil naturally, it ends up in the cows’ diet, boosting the omega-3 content of their milk and meat. Studies show organic milk and meat contain around 50 per cent more beneficial omega-3 fatty acids than their conventional counterparts. Of course, there are environmental trade-offs. Organic chickens, for instance, live longer and may eat more feed overall. But organic farming also focuses on animal welfare, natural grazing and avoids chemical fertilisers, which can help balance the impact. It’s not always a straight comparison. There is also the not-so-small matter of pesticide residues. When our fruits and vegetables are sprayed with chemical cocktails, these linger on the produce we eat ending up inside us. While it’s hard to quantify how much we can stomach, some groups – particularly babies, young children and teenagers – are likely more vulnerable as their bodies are still developing. Nick Mole from Pesticide Action Network UK explains: “Far too little is known about how multiple pesticide residues interact with each other and the possible health effects that this might have.” Many are endocrine disruptors, chemicals that can interfere with our hormones, even at very low doses. Emerging research also shows that pesticide residues may disturb our gut microbiome – the community of microbes that support digestion, immunity and overall health. Reduced diversity in the gut has been linked to inflammation and a range of chronic issues. While the science is still unfolding, it provides one more reason to tread mindfully. The grey area The overall health benefits of going organic, however, are less clear-cut. As Shefalee Loth, nutritionist at Which?, explains: “Nutrition research is complex and expensive. The gold standard would be strict scientific methodology, but you can’t lock people in rooms for years and control everything they eat”. Instead, most research is observational, tracking what people say they eat over time. While there are hundreds of observational studies looking into the health benefits of organic foods, she stresses that these findings aren’t conclusive. Our health, after all, depends on many things not just what we eat, but how much we move, how well we sleep, our stress levels and even our income. On the gut health studies, Shefalee notes that many of these studies have been carried out in labs or on mice and rats, and we can’t be sure the same effects apply to humans. She adds: “Eating a wide variety of plant foods is beneficial (organic or not) and eating fermented foods may also have a positive effect. Medications and artificial sweeteners can negatively impact the diversity of your gut microbiome as can your environment, lifestyle, sleep patterns, alcohol and smoking. These are all likely to have more of an effect compared to whether you eat organic food or not”. Adding to the uncertainty is a lack of funding into research. Less than 1% of all UK farming research goes to organic systems. Soil Association is currently working with the British Ecological Society on meta-analysis to better understand organic farming’s impact not just environmentally, but on human health too. Then there’s the question of cost. Organic farming often involves more hands-on work, from weeding without chemicals to raising animals with space, time and care. Smaller economies of scale, certification fees, and patchy supply chains all add up. Supermarket pricing can also make conventional food seem cheaper than it really is. Still, Co-ops like Manchester’s Unicorn Grocery have shown that organic produce can match, even beat, conventional produce when pricing is fair and transparent. Certification gives shoppers confidence, it’s not always practical for small producers. “The bar can be really very high,” says Nick Jefferson of online farmer’s market Wylde, “If they’re selling into wholesalers or supermarkets, the return often doesn’t justify the effort.” Wylde runs its own checks on how suppliers are operating and often turns them away. Ultimately, as Shefalee says: “Buying organic is a personal choice”. While it’s not possible for everyone, more people are prioritising it. With government support – like Scotland’s Organic Action Plan – and growing demand, the hope is that costs will fall, and access will grow in the long term. But there’s still a way to go. Every time we choose organic, we’re voting with our wallets for better farming, fairer systems and food that values people as much as the planet. While going fully organic might not be possible for everyone, there are small, smart choices that make a difference. 6 easy ways to switch to organic Choose cheaper cuts of organic meat Use a slow cooker or pressure cooker to tenderise the meat and maximise its flavour in the most cost-effective way. Check out our slow cooker recipes and pressure cooker recipes for inspiration. Look in the freezer aisle The range of organic frozen fruits and vegetables is on the rise. Stock up on household staples like beans, pulses and grains While more expensive than their conventional cousins, they’re still affordable and readily available. Swap your spices A small change makes a big difference in taste, and supports overseas farmers exposed to high levels of agricultural chemicals. Know the worst offenders Check PAN UK’s annual Dirty Dozen list of fruit and veg with the highest pesticide residues. Oats and citrus fruits are regular offenders. Try a double soak New research shows that soaking smooth-skinned fruit like apples, pears or grapes in a two per cent cornflour solution followed by a five per cent bicarbonate of soda solution for 5-10 mins each can remove more than 90 per cent of some pesticide residues. It won’t touch pesticides absorbed into the flesh, though. Discover more sustainability content: Top foodie destinations for sustainable travel Top foods that are suprisingly bad for the planet Best eco cleaning products for your kitchen Is a vegan diet better for the environment? Your guide to energy-efficient cooking Mallika is a food writer and cookbook author. She writes an award-nominated newsletter called In Good Taste on food, people and the planet, and is a qualified expert on sustainability. @mallikabasu_