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From Surplus Food to Delicious Creations: Nourishing Recipes with a Purpose

From Surplus Food to Delicious Creations: Nourishing Recipes with a Purpose

At New Ethos Nottingham, we believe in making the most of every opportunity, including collecting surplus food donations. In our recent collection from Aldi on Daleside Road, Nottingham, we received an abundance of fresh produce, including potatoes, red bell peppers, red apples, courgettes, oranges, and onions. In this blog post, we'll share our exciting journey of transforming surplus food into delectable dishes. Join us as we explore two unique recipes that celebrate these ingredients while promoting sustainable cooking and the values of New Ethos Nottingham.

Recipe 1: Roasted Potato and Red Bell Pepper Salad


- Potatoes (from surplus)

- Red bell peppers (from surplus)

- Mixed salad greens

- Olive oil

- Balsamic vinegar

- Salt and pepper to taste

- Fresh herbs (optional, for garnish)


1. Preheat the oven to 200°C (400°F). Cut the potatoes into bite-sized pieces and the red bell peppers into strips.

2. Place the potatoes and bell peppers on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.

3. Roast in the oven for 25-30 minutes or until the potatoes are golden and crispy.

4. In a large bowl, combine the roasted potatoes, red bell peppers, and mixed salad greens.

5. Drizzle with balsamic vinegar and toss gently to combine.

6. Garnish with fresh herbs if desired. Serve and enjoy!

Recipe 2: Courgette and Apple Muffins

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- Courgettes (from surplus)

- Red apples (from surplus)

- All-purpose flour

- Baking powder

- Cinnamon

- Brown sugar

- Eggs

- Milk

- Vegetable oil


1. Preheat the oven to 180°C (350°F). Grate the courgettes and apples, and set aside.

2. In a mixing bowl, combine the flour, baking powder, cinnamon, and brown sugar.

3. In a separate bowl, whisk together the eggs, milk, and vegetable oil. Add the grated courgettes and apples, and mix well.

4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

5. Pour the batter into muffin cups or a greased muffin tin, filling each cup about three-quarters full.

6. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the muffins to cool slightly before serving. Enjoy the moist and flavorful courgette and apple muffins!

Collecting surplus food allows us to transform simple ingredients into culinary delights while promoting sustainability. With our surplus potatoes, red bell peppers, red apples, courgettes, oranges, and onions, we've created a roasted potato and red bell pepper salad bursting with flavors and a moist courgette and apple muffin. These recipes not only nourish our bodies but also align with the values of New Ethos Nottingham, emphasizing sustainability and making the most of available resources. Let's continue to appreciate the power of surplus food and its potential to bring joy and sustenance to our community.

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