I’m a chef at SoulFood and we’re a food project that aims to help disadvantaged groups across the South East towards better and happier eating. FareShare provides us with a variety of inspiring unloved food. It’s also fantastic to help educate people about surplus food!
2 large potatoes (or 1 small tin of potatoes, or 1 small bowl leftover mash)
300g tinned peas (or same amount of frozen)
Small handful of chopped fresh herbs - parsley, dill and mint all work well. (Optional).
Salt and pepper, to taste.
2 tbsp plain flour.
Oil for frying (2 tbsp, vegetable or mild olive oil)
2 tbsp mild olive oil
2 tbsp red or white wine vinegar
2 tsp chopped chives, or other fresh herbs. (Optional).
1/2 tsp crushed peppercorns, pink or black.
We used pink peppercorns from Fareshare for our relish but you can use any kind or even some chilli flakes for a kick. Always take your time when frying in hot oil, if frying in batches then pop the first ones on a plate and cover with foil or another plate so they stay hot whilst you finish cooking.
Why not learn more about Ingrid’s charity?
SoulFood runs events in schools, foodbanks and community centres to get people excited about food and feeling confident in sharing food skills. They help disadvantaged groups across the South East understand healthier and happier eating. Get involved and find out more.
Ingrid Wakeling, SoulFood (Livestock Charity), Brighton.