The Recycled Cook

The Recycled Cook Mediterranean style roasted mixed vegetables If you have odds and ends of vegetables left over this is a great way to use them up, either as a side dish or a vegetarian meal in itself. First of all sort out what you have and then, peel, roughly chop and discard any bad bits. Remember to keep the seeds from the peppers for growing. You can pretty much use any firm vegetables, potatoes, swede, onions, peppers, leeks, carrots aubergines, potatoes and of course garlic. There are many other vegetables too use what you have available. It  Once you have prepared your vegetables put a large roasting tin in the oven with a decent layer of cooking oil.  Olive oil will give it a Mediterranean flavour but Corn oil, Vegetable oil or Rapeseed oil work just as well too.  You can even use a flavoured or herb infused oil to add extra flavour. I would recommend cooking this at 180c (fan) or 200c standard ov...

The Recycled Cook By Adrian Sleeman Carrot and potato cakes Much as I am trying to keep some logical sequence to this blog, by definition it is about recycling food so occasionally an opportunity will arise to make something impromptu from leftover food, today is such a day. As I was looking in the fridge for something to cook for dinner I noticed that I had some potato and carrot left over from the weekend so I started to think what I could do to avoid wasting them. I could of course have done the obvious and eaten them but never being one to settle for the simples solutions to things (don't ask) I decided to make some carrot and potato cakes. Combine the two vegetables in a large mixing bowl, I prefer stainless steel to plastic but whatever you have to hand will be fine. season well with coarse sea salt and ground black pepper. You can add some fresh chopped herbs such as parsley or coriander or spices at this point if you have some available. Cayenne pepper or Pimiento...