Easy peasy papaya

Sometime in the last couple of weeks, we had a bit of nice weather. And it was glorious.

I don't know about you but I don't always feel like eating massive meals when it's hot outside, and I especially don't feel like slaving over the hob or sticking my head in a hot oven (for food purposes - you don't need to send help).

This makes a really easy peasy (and pretty) lunch, light dinner with a salad, or refreshing starter for a meal with friends. I'm not sure where this recipe originally came from, but it was served to me about 10 years ago by a family friend and has been a favourite ever since.

Papaya isn't something that I have in the house particularly often, but sometimes I see them on offer in the supermarket because they are perfectly ripe, and can't resist snapping them up.

Reducing waste isn't just about using up what's in your own fridge - supermarkets chuck out tonnes of fresh food every year, so if you have the capacity to use something up that's on offer because it only has a couple of days left on it then do it! If you shop sensibly and plan your meals then you can get bargains on things you wouldn't normally look at because they are too expensive or you always waste them.

As mentioned this recipe is ridiculously easy to prepare, and only needs a few ingredients but the combination is so refreshing and I highly recommend that you give it a go.

1 papaya per person (for lunch or light dinner) or 1/2 per person (as a starter)
150g cottage cheese per papaya
1 lime

Cut the papayas in half and scoop out the seeds and fibres using a teaspoon. Put this into a bowl.

Squeeze lime juice over the cut side of the papayas.

Spoon in around 75g of cottage cheese per half a papaya (although use more if you love cottage cheese like I do).

Squeeze some more lime over the top, and sprinkle on some of the papaya seeds. A bit like watermelon seeds these are not to everyone's liking, but I love their peppery flavour and slight crunch.

Serve!

Use It All Up Ra-tatatat-ouille

My last Use It All Up recipe - this delicious and easy stir fry - was the most popular blog post for The Store Cupboard Veggie so far.

I'm not sure whether you all just really love stir fry, or whether you are really on board with the idea of reducing wasted food and using up all the bits and bobs in your fridge. Feel free to tell me which it is in the comments below - it will really help me target my posts to talk about things people are the most interested in.

Until then I will blindly stumble on, and suggest another easy Use It All Up recipe - and I know it's a good one because I made something very similar at my latest FoodCycle adventure yesterday. It's always like a stamp of approval for using-it-all-up when it is a FoodCycle staple recipe...one of the main points of the charity is to reduce waste so this is clearly a good a way to do that!

As ever with a use-it-all-up-type recipe don't feel that you have to stick to these ingredients, feel free to shove in a whole variety of vegetables - anything that will cook well in a big pot on the hob and then in the oven.

Just a quick caveat...I don't always take the best food photos, but I'm not sure why this is one is quite so shonky. Maybe I was just really, really, ridiculously hungry?!

Oil
1 large onion, diced
3-4 garlic cloves (dependent on size) sliced or crushed
1 chili, sliced
1 tbsp tomato puree
1 large pepper (any colour, or a combo), diced
1/2 butternut squash, peeled and diced
1 aubergine
1/2 courgette if you have it
2 small potatoes, diced the same size as the squash
1 tin of tomatoes
Tsp sugar
Boiling water
Handful french/green beans, topped and tailed
Salt and pepper
Dried herbs (optional)

Preheat your oven to 200 degrees.

Saute the onions in a large oven-proof pan (a casserole dish that can be used on the hob is perfect).

Once the onions are softened, add in the garlic, chili, pepper and tomato puree. Fry these off for around five minutes, but be careful not to burn the garlic or chili. Add in the butternut squash and potato and fry this for a couple of minutes.

Remove all of this from the pan and pop in a bowl. Add a little more oil to the pan, and once heated add in the aubergine and courgette. Fry for around 5 minutes, stirring occasionally and making sure it doesn't stick.

Add the other vegetable mixture back in, along with the tomatoes and sugar. Add in enough boiling water to just cover the vegetables - this will depend on your pan size but around 250ml. Stir in the french/green beans

Season well with salt and pepper, and some dried herbs if you have them.

Pop the lid on, and put the pan in the oven.

Cook in the oven for around 30-40 minutes, or until the squash and potatoes are soft. Give it a stir occasionally, and you can add in more water if needed.

Serve with rice, cous cous or quinoa, a dollop of creme fraiche and some fresh mint or coriander (if you have it - I didn't).