9 ZERO WASTE RECIPES
ZERO WASTE
RECIPE BOOK
Ok here we go...
Why 9 recipes? Why not! Less is more my
friends.
Look a recipe can’t be zero waste that just
isn’t a thing. You have to be the zero-waste
part! The food is there to be consumed it is
YOU yes YOU that wastes the food.
At Lagom Chef I try and teach a few
principles to unlock your mind to stop
generating waste.
Plan - Plan your week so you know what you
are doing.
Buy - Buy the food that you need not any
more.
Cook - Cook the food that you buy
Eat - Bloody eat the food you have bought.
Reuse/recycle/compost - If you can’t eat the
food then share it, compost it, recycle it
you know what to do just don’t bloody waste
it.
In this book you will find a selection of
recipes from the plans and a little about
the business.
I am not going to preach to you on all
things vegan, sustainable and green peace!
Just take this one with you... we can help
the planet by eating the food we buy and not
throwing it away! Simple...
Stay safe, embrace the weird and don’t waste
food
Lots of love
Martyn
04
OUR ETHOS

05
YOU DON’T HAVE
TO BE PERFECT

06
IT’S NOT ABOUT
THE PRODUCE

07
THE RECIPES
4

OUR ETHOS
I want to empower you to make a positive
impact on the planet by cutting food waste
down and out. I can’t change what happens in
supermarkets, hospitality or on farms, but I
can make a change with the food you bring into
your home.

And it’s surprisingly simple!

So I want to share all my knowledge of food,

cooking and nutrition with you. In the academy
i’ll arm you with the skills, techniques and
methods to make creative choices with the
ingredients you have in your home.

I’m practical about it too, I won’t get you

doing anything weird like baking banana skins
(no one needs to do that to save the planet).
The food waste I’m talking about is the
perfectly good potato that’s been left at the
back of the fridge and forgotten about.
Let’s not forget about that potato.

Remember we can help the planet by just eating

the food we buy!

HOUSEHOLD

RETAIL

HOSPITALITY MANUFACTURE
5

YOU DON’T HAVE TO

BE PERFECT!
Like I said at the beginning we can play a massive
role in healing this planet by eating the food we
buy! It really is that simple.. just bloody eat the
food don’t waste it.

Now it is a mind shift, nothing crazy but just being

a bit more mindful about the ingredients “stock” you
have in the house.

Make a start to generating less waste! It is a

journey and one we should all go on it, it really
isn’t that hard and doesn’t have to be complicated.

By making a start and trying you are being better

than any other person that hasn’t made an effort,
by downloading this book you are doing better than
someone who hasn’t..

PLAN COOK EAT

BUY
6

IT’S NOT ABOUT THE PRODUCE

Look you could be the most mindful, peace loving, seasonal
shopper in the world buying multigrain organic bread
from your artisinal baker for £5.50 every week to support
local.

But if you end up wasting that food because you don’t

know what to do with it or it goes stale then you will
be contributing more to the food waste problem than Tina
buying Tescos own brand white bread for 60p who eats all
of it.

I just want to point out I am not telling you to go

and buy caged eggs and malnourished chickens! I know
there is a lot of other contributing factors that we
need to look at when buying food. But let’s not run
before we can walk…

Let’s focus our energy on one task and be f**king

good at that then carry those skills forward onto
the next... here’s my phased proposal!

1 - Organise your kitchen, sort your store cupboard

and know what is coming and going from your kitchen.
2 - Focus on perishable over non-perishable items.
3 - Plan your week
4 - Understand how much you need to buy and consume
5 - Cook the food you buy!
6 - Eat, compost and recycle
7 - When you have nailed 1-6 move onto No.8
8 - Shop locally, sustainably and smart.
9 - When doing No.8 make sure you are still doing
1-6 as well!
7

THE RECIPES
Ok here they are just for you.. I have
made all the recipes around 600kcal so you
can bump them up or down depending on your
requirements, but that’s a pretty good
starting block...

The way we can eat zero waste is by using

ingredients in clever ways and making good
use of your dry store.. so have a look and
get involved.
8

PEACH OVERNIGHT OATS

I love overnight oats, they are so versatile and take
a lot of different flavours so you can just go wild.

605 kcal
Protein - 17g Carbs - 66g Fats - 30g VEGAN

INGREDIENTS METHOD
60g oats 1 - Take your oats and cover
200ml oat milk with oat milk or milk of your
choice, give a good twist of
pinch of salt
salt and a pinch of cinnamon,
pinch of cinnamon put in the fridge and leave
80g tinned peaches overnight or for a couple of
hours!
30g walnuts
10g black sesame 2 - When your oats are nice and
creamy, spoon into a bowl and
top with your peaches, walnuts,
sesame seeds and bee pollen
(optional)

Note: Experiment with different

oats, steel-cut, rolled,
porridge etc they all give a
slightly different consistency
and is really up to personal
preference.
9

PEARL BARLEY SALAD

Pearl barley is one of my favourites, hot or cold it is
just bloody delicious, let the barley absorb flavours!

637 kcal
Protein - 24g Carbs - 70g Fats - 30g VEGAN

INGREDIENTS METHOD
50g pearl barley 1 - Cook your pearl barley for
1 carrot 30-40 mins.
200g mushrooms 2 - In a non-stick pan over low
1 shallots or onion heat cook your sliced shallots
1 garlic clove until nice and sticky then
grate in some fresh garlic.
150g kale
10ml olive oil 3 - Fry your mushrooms in a
little oil until nicely cooked.
15ml vinegar
20g sliced almonds 4 - Blanch some carrot pieces
20g pistachios until just turning soft

loads of fresh herbs 5 - Put your pearl barley on

(coriander, parsley, a tray, drizzle with olive oil
chives, dill, mint)
and red wine vinegar then give
a good mix while still warm so
the pearl barley soaks up all
the dressing.

6 - When the pearl barley

has cooled it’s time to mix
everything together and season
to taste.

7 - Load up a bowl with your

pearl barley salad and top with
pistachios and sliced almonds.
10

CRISPY POTATOES AND EGG

I love to have a container of potatoes already blanched
in the fridge, you can quickly rustle up a few dishes.

613 kcal
Protein - 27g Carbs - 61g Fats - 30g VEGGIE

INGREDIENTS METHOD
3 eggs Pick your potato and dice into
splash of vinegar cubes, I drop mine into boiling
water for 5 mins, allow to cool
15ml oil
then just keep in the fridge
200g potato (sweet to crisp up to speed up the
potato, new potato, cooking time.
white potato)
Butternut squash doesn’t need
180g butternut Squash
(optional) to be blanched that can be
roasted or fried raw if cut to
1 tsp smoked paprika
a similar shape.
1 tsp cumin
1 - Drizzle your potatoes with
fresh coriander/ oil and pan-fry “sauté” for 10-
parsley
12 mins until nice and crispy
and cooked through.

2 - While your potatoes are

cooking go and watch the How to
cook poached eggs tutorial in
the academy.

3 - When you are ready to eat,

poach your eggs, mix some fresh
herbs through your potatoes,
top with the poached egg and
get stuck in.
12

SPUDS, SALMON AND EGGS

As potatoes are the most wasted ingredients in the UK
which is just shit, let’s celebrate them.

611 kcal
Protein - 45g Carbs - 47g Fats - 27g FISHY

INGREDIENTS METHOD
2 eggs 1 - Kill two birds with one
10ml oil stone here - Give your egg a
rinse under cold water (some
300g potato (sweet people are weird about poo I
potato, new potato,
white potato) think it’s extra flavour) Drop
your diced potatoes and egg
1 tsp smoked paprika into boiling water for 6 mins.
fresh coriander/
parsley 2 - Run your egg under cold
water - 6 mins should give a
140g smoked salmon
lovely soft boiled egg.
wedge of lemon
3 - Heat the olive oil in a
non-stick pan and add your
potatoes and fry for a few
minutes to get nice and crispy,
sprinkle over your spices near
the end of cooking and season
with salt and pepper.

4 - Plate up your potatoes,

smoked salmon, top with your
boiled egg and a wedge of
lemon.
13

RYE BREAD, BANANA & PB

Sometimes you just can’t be bloody bothered to cook
something and that’s cool, so here’s a pick me up!

620 kcal
Protein - 20g Carbs - 84g Fats - 20g VEGAN

INGREDIENTS METHOD
1.5 slices of rye 1 - Get your bread, spread
bread/pumpernickel over the peanut butter, top
bread
with banana, scatter over
90g banana your toasted sliced almonds
30g peanut butter and sprinkle over the ground
cinnamon.
10g sliced almonds
pinch of cinnamon 2 - Eat!

At 620 kcal it’s an intense

litte number so scale it back
for a little snacky pooooo.
14

SAUSAGE GNOCCHI
Oh gnocchi you delicious little pillows of potato
goodness! Mix with some spicy sauce and you are wining!

637 kcal
Protein - 37g Carbs - 41g Fats - 35g MEATY

INGREDIENTS METHOD
10ml olive oil 1 - This one is quick, slice
1 onion your onion and garlic and
gently fry in oil for 1-2 mins
1 garlic clove
until turning soft.
180g chicken sausage
1/2 tsp chilli flakes 2 - Meanwhile, squeeze your
sausage out of the casing and
150g kale/spinach make tiny meatballs, add to the
1 lemon onions and fry for a few mins
60g gnocchi until nice and crispy.

10g butter 3 - When the sausage is almost

cooked, drop the gnocchi into a
10g parmesan (any
cheese) pan of boiling water for a few
mins, when almost cooked drop
in the greens.

4 - Drain the gnocchi and chuck

in the pan with the sausage
mix, give a good mix, add a
good squeeze of lemon, chilli
flakes and a nob of butter.

5 - Plate up the gnocchi and

grate over some parmesan and
a handsome sprinkle of black
pepper.
 16

COURGETTE & CHICKEN CURRY

Curries are amazing, they don’t have to be all crap and
stodgy and give you a bad belly!

615 kcal
Protein - 67g Carbs - 55g Fats - 13g MEATY

INGREDIENTS METHOD
240g courgette 1 - Cook your rice as per
220g chicken breast packet instructions, if you
want brown rice it takes around
10ml olive oil
30 mins.
1 onion
1 garlic clove 2 - In a saucepan, gently fry
your onion and garlic in oil
1 tbsp of curry paste for 2-3 mins then add your
- you choose your sliced chicken, curry paste and
potion
tinned tomatoes. Give a really
200g tinned tomatoes good mix and simmer for a few
fresh coriander minutes.
1 lime 3 - Meanwhile, chargrill or
60g basmati rice crisp up your courgettes in a
separate pan then add to the
curry mix.

4 - Have a taste of the curry,

season, add more spice, add
chopped coriander, fresh lime
and give a really good mix.

5 - When your chicken is

cooked, load up a bowl with
your rice and pile on your
curry. (guilteeeeeee I topped
I love crispy onions mine with crispy onions!)
17

QUINOA AND BEETROOT SLAW

This dish is packed full of amazing vibrant veggies that
will do wonders for your body!

640 kcal
Protein - 20g Carbs - 92g Fats - 23g VEGAN

INGREDIENTS METHOD
60g quinoa, dry 1 - Give your quinoa a rinse
under cold water, pop in a
180g beetroot (cooked
or raw) saucepan, cover with water and
simmer for 10-12 mins or until
80g carrot
cooked. Drain and set to one
1/2 an apple side to cool.
handful of kale
2 - I like to keep all the
1/2 a red onion veggies nice and thin but you
15ml olive oil can have them however you want.
Grate them, cut them, slice
15ml vinegar
them, tear them you choose.
loads of fresh herbs
(coriander, parsley, 3 - Put everything into a big
chives, dill, mint) bowl and give a really good
you choose.
mix, drizzle in some olive oil,
pinch of caraway vinegar and season with salt
seeds/fennel seeds/ and pepper.
coriander seeds
(optional)
4 - Toast some caraway seeds
15g pistachios in a pan, roughly smash with
a pestle and mortar and mix
through.

5 - Scrunch everything together

in your hands to mash all the
ingredients together, then
pile into a bowl and top with
pistachios.
18

TURKISH EGGS
There is nothing better than a well poached egg, with
some garlicy yoghurt and “optional” bread!

622 kcal
Protein - 39g Carbs - 47g Fats - 31g VEGGIE

INGREDIENTS METHOD
3 eggs 1 - Start by cooking your
splash of vinegar greens and asparagus however
you fancy, I snapped the end
10g butter
off the asparagus and cooked in
handful of asparagus a frying pan with butter, lemon
juice and salt. Blanch your
150g calvo Nero (any
in-season greens) greens in boiling water and put
in the pan with the asparagus
50g yoghurt
and set to one side.
1 garlic clove
2 - Meanwhile, get a deep pan
hot sauce
of water up to a gentle simmer,
1/2 tsp chilli flakes pour in your vinegar, give a
slice of sourdough swirl and crack in your eggs.
2-3 mins are all they will
take.

3 - Season your yoghurt with

salt, pepper, grated garlic and
lemon juice.

4 - Put a good splodge of

yoghurt on the plate, pile on
the greens, top with the eggs
then splash over some hot sauce
and chilli flakes.

Slide some toast on the side

and you are set!
19

THE ACADEMY
I believe that through creativity and education
we can reduce the food waste numbers.. so I put
together the academy to support this message.

So go and have a little look around and get

stuck in.

I need your help to spread this message of

household food waste, tell a mate, tell your
mum, tell your dog, tell your ex boyfriend...
you get the drift.

Lots of love

Martyn

UNLOCK YOUR
CREATIVE SIDE