Cooking with surplus…Little Chefs, Big Chefs

22 November 2019

Enjoy this wonderful courgette, lemon and pea pasta recipe from Joanne Iceton of Little Chefs, Big Chefs… 

““Seeing the delight in children’s faces as they get to use real utensils, try and learn about new foods and create a meal themselves always reminds me that it is worth the long hours behind the scenes.””

Joanne Iceton, Founder and Chief Executive of Little Chefs, Big Chefs

Cooking with surplus food is an art mastered by FareShare’s community chefs all around the UK. Recently our chefs have worked to develop recipes for our food parter Honest Crust’s Christmas sandwiches, which were launched last week. 

To celebrate the launch, Honest Crust and FareShare have asked our community chefs to share their delicious recipes, lovingly prepared using surplus food, which we will be posting for you to try out and enjoy over the coming weeks.

The first of our ready, steady, surplus chefs is Joanne Iceton, Founder and Chief Executive of Little Chefs, Big Chefs, an organisation that teaches people of all ages and abilities how to cook for better health, with a particular focus on children (the little chefs!).

“Seeing the delight in children’s faces as they get to use real utensils, try and learn about new foods and create a meal themselves always reminds me that it is worth the long hours behind the scenes.”

Joanne explains how she came up with her warming courgette, lemon and pea pasta dish  (with surplus veg from FareShare of course!)

“I used some lasagne sheets found lurking In the back of my store cupboard for this dish - there's always ways to use up food - just snap into pieces and cook ensuring you use lots of boiling salted water and stir every now and then to avoid sticking together. Once cooked, It needs to be added to the courgettes immediately before it clumps together. Otherwise, feel free to use whatever you have.”

Courgette, Lemon and Pea Pasta

Ingredients:

300g pasta

200g frozen peas

1tbsp rapeseed oil

2-3 garlic cloves, crushed (or use 2-3tsp garlic paste)

2-3 courgettes

1 lemon, zested and juiced (about 2tbsp)

75g parmesan or very mature cheese, finely grated

Handful of fresh mint, chopped

Serves 4

Method:

  1. Cook the pasta im boiling salted water for 8-12 minutes until just cooked, adding the peas for the last two minutes.
  2. Meanwhile, heat a deep and wide pan and add the oil, then add the garlic. Quickly add the courgettes and stir fry until softened.
  3. Drain the pasta and peas, reserving the cooking water for later, then stir into the courgettes. Add the lemon juice, stir then add most of the cheese (50g) reserving a little for later.
  4. Add a ladleful of the pasta cooking water; this will emulsify with the cheese and lemon juice to create a silky sauce (you may need to add a little more). Stir through the chopped mint and serve with the reserved cheese. 

Joanne’s top tip: Blitz stale/leftover bread (including crusts that many children won’t eat) into breadcrumbs in a food processor (alternatively, rub on a grater). These can be frozen and used straight from the freezer on top of bakes, gratins or to coat foods. Blitzing a few herbs, either fresh or dried and lemon zest adds a lovely taste. I also grate end bits of cheese to freeze and use to cook with. Mixing breadcrumbs and cheese for toppings not only makes the cheese go further but adds a different sensory element especially effective for children.

To view more great recipes from FareShare’s community chefs and to find out more about FareShares partnership with Honest Crust visit: 

https://www.honestcrustfood.co.uk/honest-recipes/

Connect with Joanne and Little Chefs, Big Chefs below:

Facebook: LittleChefsBigChefsCIC

Twitter:LCBCCIC

Instagram: littlechefsbigchefscic