Too Good To Waste by Victoria Glass

Jamie Oliver has stated that the Western world wastes three times the amount of food needed to feed the planet's hungriest people and that up to 50% of our household food will get thrown away every week, untouched. Today, we have more food choices at our fingertips than ever before, but the amount we throw away is at an all-time high.

Cookbooks devoted to reducing this painful truth are emerging fast and furious with several new titles coming soon. Last year, Victoria Glass's Too Good to Waste: How to Eat Everything was published and is a valuable resource for those who wish to make food waste a thing of the past. 

Victoria's smart thinking and shortcuts guide you to make delicious dishes with every bit of your leftover ingredients. Not only does this save money, but it will also help combat food waste. From stale bread to scraps, peel to pods, discover brilliant solutions for your spare egg yolks or whites, leftover rice, vegetable skins and more. Alongside recipes for stocks and preserves to spice up your store cupboard, this book has over 100 inspiring ideas to revolutionize your kitchen.

Rocket gnudi, Wilted watercress and chicken wonton soup, and Salted caramel, chocolate and beetroot fudge cake are just a few recipes that sound perfect enough for guests. You can see from the two photographs below that the dishes  shared in this title are beautifully presented. Mindful cooking is not all dandelion greens and wrinkled carrots - it can also be making the best dish out of what you have available.

Inspiring photographs, tasty recipes and great tips throughout make this a top book to start your waste less journey. Special thanks to Nourish for providing two copies of this book in our giveaway below as well as sharing these two beautiful recipes with our members. 


Caramelized parsnip tarte Tatin
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Tarte tatins scream posh, even though they're easier to rustle up than a quiche. This version makes an impressive vegetarian main, or pairs beautifully with roast venison, pork or beef.

  • 3-5 parsnips, peeled and cut into 2cm/¾in rounds (prepared weight 450g/1lb)
  • 1 tbsp olive oil
  • 30g/1oz/2½ tbsp light muscovado sugar
  • 2 tbsp cider or white wine vinegar
  • 50g/1¾oz/3½ tbsp unsalted butter a little plain/all-purpose flour, for dusting
  • 300g/10½oz all-butter puff pastry
  • fine sea salt and freshly ground black pepper

Heat the oven to 190°C/375°F/Gas 5.

Bring the parsnips to the boil in a saucepan of salted water, then parboil for 5 minutes. Drain and rinse under cold water until they are cool enough to handle.

Heat the oil in a 20cm/8in ovenproof frying pan or tatin pan over a medium heat. Arrange the parsnips, cut-side down, in a single layer as neatly as you have the patience for. Season well. Fry the parsnips for about 5 minutes, without turning, until nice and golden.

Mix the sugar and vinegar with 3 tablespoons water and add it to the pan. Dot the butter across the top and watch it melt in. Turn down the heat and leave to simmer for 10 minutes. If the pan is looking a little dry, add another 1-2 tablespoons water, then turn off the heat.

On a lightly floured work surface, roll out the pastry to about 3mm/⅛in thick. Use a dinner plate as a template and cut around it to make a neat circle. Place the pastry circle on top of the parsnips and tuck in the edges. Prick several times with a fork to allow the steam to escape and bake for 20-25 minutes, or until crisp and golden.

Leave the tatin in its pan for 10 minutes, before turning it out by inverting it onto a serving plate. Pour any juices from the pan over the top and serve as a vegetarian main course with a lightly dressed green salad, or as accompaniment to roast beef, game or pork.

TIP:   If you have any leftover pastry, simply re-roll, sprinkle over some grated hard cheese, fold in half and roll again. Cut into 1cm/½in thick strips and twist them before scattering over more cheese and some salt and pepper and baking in a fairly hot (190°C/375°F/Gas 5) oven for 10-15 minutes, or until puffed up and golden.

Pork & lemongrass meatballs & aromatic sprout salad
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Soft, fragrant meatballs complement the crunch of the beansprouts and the tangy dressing in this dish. The meatballs are also perfect alone as a light lunch, or serve with steamed rice for a more substantial supper.

For the meatballs

  • 500g/1lb 2oz minced/ground pork
  • 4 shallots, finely chopped
  • 1 bunch of coriander/cilantro, stalks removed and finely chopped, leaves reserved
  • ½-1 red chilli, finely chopped
  • 3 garlic cloves, crushed
  • 2 lemongrass stalks, trimmed, bruised and finely chopped
  • 2 tbsp fish sauce
  • 1 tsp sugar groundnut/peanut oil, for frying
  • fine sea salt

For the salad

  • 300g/10½oz/3 cups beansprouts
  • juice of 1 lime
  • 2 tbsp groundnut/peanut oil, plus extra for frying
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 2 spring onions/scallions, sliced
  • 1 garlic clove, crushed
  • ½-1 red chilli, finely chopped
  • 2 carrots, scrubbed and cut into fine matchsticks
  • 1 large bunch of mint, leaves picked and roughly chopped
  • reserved coriander/cilantro leaves, roughly chopped
  • 80g/2¾oz/heaped ¾ cup salted roasted peanuts, chopped

Heat the oven to 150°C/300°F/Gas 2.

Put all the meatball ingredients, except the frying oil and salt, into a bowl and mix thoroughly.

Heat a little oil in a heavy-based frying pan over a medium heat and fry a teaspoonful of the mixture for a few minutes until cooked. Taste and adjust the seasoning of the mixture, if needed. Shape into 24 walnut-sized meatballs and put in a roasting pan. Pop in the refrigerator to chill.

Blanch the beansprouts in a large saucepan of boiling water for 2 minutes, then drain and run them under the cold tap to cool.

In a large bowl, mix together the lime juice, groundnut/peanut oil, fish sauce, sugar, spring onions/scallions, garlic, chilli and carrots. Toss in the beansprouts and set aside at room temperature while you fry the meatballs.

Heat a little peanut or sunflower oil in a frying pan over a low-medium heat. Working in batches so the pan is not overcrowded, fry the meatballs for about 5 minutes until the undersides are a deep golden brown. Turn and fry for a further 5 minutes until they are browned and cooked through.

Transfer to an ovenproof dish and keep them warm in a low oven while you fry the remaining meatballs. Once they are all cooked, toss the chopped herbs through the beansprouts and sprinkle with the peanuts. Serve with the hot meatballs.

Recipe excerpts and photographs taken from Too Good to Waste by Victoria Glass, published by Nourish Books in 2017. 

The publisher is offering two copies of this book to EYB Members in the US, UK and CA. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 29th, 2018.


  • Kristjudy  on  7/15/2018 at 7:09 PM

    Lemon drizzle parsnip muffin

  • miggsy  on  7/15/2018 at 7:56 PM

    Caramelized parsnip tarte Tatin! I just love parsnips.

  • ravensfan  on  7/15/2018 at 8:15 PM

    Salted caramel, chocolate & beetroot fudge cake

  • lauriesk  on  7/15/2018 at 8:52 PM

    I would try the Green pea pod gazpacho.

  • Steben  on  7/15/2018 at 9:30 PM

    Honey, lemon, marjoram & thyme ice cream

  • JRumi  on  7/16/2018 at 6:49 AM

    Beetroot, basil, bacon and green bean salad

  • lapsapchung  on  7/16/2018 at 7:36 AM

    Every year when we harvest the broad beans, we tell ourselves the pods look too good to throw away and we should try eating them, so I'd make Broad Bean Pods with Sriracha Mayonnaise

  • Karen.2018  on  7/16/2018 at 8:14 AM

    I would try Braised lettuce with bacon, mint & peas!

  • MiMi60  on  7/16/2018 at 9:01 AM

    I would like to try the Herb & hazelnut crusted chicken .

  • Ishtar  on  7/16/2018 at 10:26 AM

    Mashed potato sponge cake

  • sarahawker  on  7/16/2018 at 10:44 AM

    Chocolate dipped candied peel

  • jezairey  on  7/16/2018 at 11:51 AM

    Kohlrabi pakoras - always looking for nice kohlrabi recipes to use up produce from the allotment!

  • tennyogirl  on  7/16/2018 at 12:38 PM

    sesame bean sprout noodles

  • infotrop  on  7/16/2018 at 4:39 PM

    Bacon fat vinaigrette or the bacon fat mayonnaise... or both at once

  • lean1  on  7/17/2018 at 7:11 AM

    sesame beansprout noodles

  • janv  on  7/17/2018 at 2:01 PM

    Warm beef dripping & mustard dressing

  • trudys_person  on  7/17/2018 at 9:55 PM

    Peaches & cream brown sugar Pavlova sounds delicious!

  • Lmocooks  on  7/18/2018 at 9:01 AM

    Pumpkin & maple cheesecake with pumpkin seed brittle

  • sgump  on  7/18/2018 at 1:38 PM

    I live in New Jersey, so the pickled blueberries could be perfect for the season's bounty!

  • KittyPride  on  7/19/2018 at 12:53 AM

    Fattoush sounds like an interesting vegetarian dish I would like to try making.

  • kmn4  on  7/19/2018 at 9:22 AM

    Roasted celery soup

  • mduncan  on  7/19/2018 at 11:48 AM

    I would try the salted caramel, chocolate & beetroot fudge cake. Yum!

  • RNJessicaK  on  7/20/2018 at 5:06 AM

    Carrot ravioli with hazelnut pesto & crispy carrot peel crisps

  • JulieQC  on  7/20/2018 at 11:55 AM

    Horseradish spiked roots

  • LaurenE  on  7/20/2018 at 10:36 PM

    Pumpkin & maple cheesecake with pumpkin seed brittle

  • rchesser  on  7/21/2018 at 5:14 PM

    The salted caramel, chocolate & beetroot fudge cake.

  • Laura1  on  7/22/2018 at 8:12 AM

    sesame bean sprout noodles

  • RSW  on  7/22/2018 at 10:21 AM

    Rocket gnudi

  • Dannausc  on  7/22/2018 at 2:12 PM

    Rocket gnudi

  • LSanders  on  7/22/2018 at 4:33 PM

    Green pea pod gazpacho

  • Siegal  on  7/24/2018 at 8:04 AM

    I want to make salmon skin cracklings

  • leilx  on  7/24/2018 at 3:49 PM

    sour milk scones.

  • lindaeatsherbooks  on  7/25/2018 at 4:11 AM

    I would like to make the Caramelized parsnip tarte Tatin.

  • antpantsii  on  7/25/2018 at 2:12 PM

    celery sorbet sounds interesting!

  • Julia  on  7/25/2018 at 4:23 PM

    Yes! Celery sorbet

  • thewoobdog  on  7/25/2018 at 4:44 PM

    Beetroot, Basil, Bacon, and Green Bean Salad would be the first I'd try!

  • TNLamb  on  7/25/2018 at 6:52 PM

    Squash skin chutney

  • Lafauvette  on  7/26/2018 at 8:23 AM

    mashed potato sponge cake

  • lpatterson412  on  7/26/2018 at 9:38 AM

    Broad Bean Barley Pilaf!!

  • jmay42066  on  7/27/2018 at 2:44 PM

    Beetroot, basil, bacon and green bean salad

  • camerashy131  on  7/28/2018 at 6:33 AM

    Celeriac rémoulade

  • kennethjohngilmour  on  7/28/2018 at 7:07 AM

    Pork & lemongrass meatballs & aromatic sprout salad

  • fbrunetti  on  7/29/2018 at 9:02 AM

    Celeriac rémoulade

  • TheCookbookCook  on  7/29/2018 at 8:08 PM

    Herb crusted chicken

  • sam2222  on  7/31/2018 at 4:57 PM

    Chicken and Salad Bag Stew. This looks so good.

  • hibeez  on  8/1/2018 at 4:45 PM

    Carrot ravioli with hazelnut pesto & crispy carrot peel crisps

  • beetangsurat  on  8/1/2018 at 6:00 PM

    Braised lettuce with bacon, mint & peas because ... bacon!

  • monasli  on  8/1/2018 at 10:50 PM

    Rocket gnudi

  • Sfgordon  on  8/3/2018 at 12:53 PM

    Scallop & spring onion gyoza with pickled brassicas

  • t.t  on  8/3/2018 at 11:55 PM

    Salted caramel, chocolate & beetroot fudge cake

  • banba1  on  8/4/2018 at 6:57 PM

    Black salsify & short rib pie sounds great!

  • Wojtanowski  on  8/6/2018 at 2:42 PM

    The Caramelized Parsnip Tart seems right to start with

  • jigglesfrog  on  8/7/2018 at 2:10 PM

    Sesame beansprout noodles

  • hagoesch  on  8/7/2018 at 3:17 PM

    Griddled lamb chops with minted pea, bean & tomato salad

  • floridagld  on  8/10/2018 at 6:32 PM

    HUGE fan of lemongrass...thai too. First will be. Pork & lemongrass meatballs & aromatic sprout salad

  • sequoia55  on  8/11/2018 at 12:50 AM

    Chocolate dipped candied peel

  • Poppyjoey  on  8/11/2018 at 5:18 AM

    Herb and Hazelnut Crusted Chicken

  • tararr  on  8/11/2018 at 9:29 AM

    Salted caramel, chocolate & beetroot fudge cake

  • rachael_mc  on  8/11/2018 at 10:31 AM

    Caramelized parsnip tarte Tatin

  • jim.windle  on  8/13/2018 at 9:58 AM

    Celeriac remoulade

  • Nancith  on  8/13/2018 at 9:28 PM

    Carrot ravioli with hazelnut pesto & crispy carrot peel crisps

  • auntietina  on  8/14/2018 at 2:43 AM

    Quick lettuce kimchi.

  • debzfinn86  on  8/14/2018 at 12:34 PM

    Beetroot, Basil, Bacon, and Green Bean Salad sounds amazing

  • rglo820  on  8/14/2018 at 4:06 PM

    Pancetta wrapped pork with peaches & cauliflower purée

  • Breeze81  on  8/16/2018 at 7:21 AM

    I want to try the salted caramel, chocolate & beetroot fudge cake

  • cake17uk  on  8/18/2018 at 5:58 AM

    Sauerkraut - always meant to try making this,

  • EmilyR  on  8/19/2018 at 8:20 PM

    Salted caramel, chocolate & beetroot fudge cake

  • Katiefayhutson  on  8/19/2018 at 10:50 PM

    Pancetta wrapped pork with peaches and cauliflower purée

  • jemans  on  8/21/2018 at 2:05 PM

    that parsnip tart looks divine!

  • kitchenclimbers  on  8/22/2018 at 3:06 PM

    Salted caramel, chocolate & beetroot fudge cake

  • silversand  on  8/23/2018 at 4:30 AM

    Banana bread with cheat’s banana & peanut butter ice cream

  • Curlyfatkins  on  8/23/2018 at 6:11 AM

    Salted caramel, chocolate & beetroot fudge cake

  • PaulaCheadle  on  8/24/2018 at 7:45 AM

    the Herb & hazelnut crusted chicken followed by Salted caramel, chocolate & beetroot fudge cake

  • lena46  on  8/24/2018 at 3:02 PM

    Kohlrabi pakoras.

  • Benwknight  on  8/25/2018 at 6:03 AM

    Salted caramel, chocolate & beetroot fudge cake Yummy

  • deanfromuk  on  8/25/2018 at 3:25 PM

    Pork & lemongrass meatballs they sound super and juicy

  • kateivan  on  8/28/2018 at 2:51 PM

    Pumpkin & maple cheesecake with pumpkin seed brittle ... sounds perfect for fall

  • orchidlady01  on  8/29/2018 at 1:09 AM

    Griddled lamb chops with minted pea, bean & tomato salad

  • Vanderjane  on  8/29/2018 at 10:31 AM

    Carrot ravioli with hazlenut pesto and crispy carrot peel crisps

  • vrunka  on  8/29/2018 at 5:50 PM

    I have Kohlrabi right now so Kohlrabi Pakoras!

  • zaava  on  8/29/2018 at 8:09 PM

    Peaches & cream brown sugar Pavlova!!

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