‘I care about seeing so much food go to waste, but also people feeling stuck with knowing what to do with ingredients in their kitchen.
‘I feel very lucky to have been taught these skills from my family, so I am passionate about empowering others to feel the same.
‘My family learnt these things out of necessity, moving to this country as immigrants meant they didn’t have much money, so they made sure not to waste, and make meals that cost little, but at the same time still provide wholesome, nutritious and delicious meals for the whole family.’
Tarke Andde
Vicky’s tarke andde (pictured) is a great way of using up wrinkly, fresh or leftover vegetables in the fridge that you don’t know what to do with
You know those wrinkly, fresh, or leftover cooked vegetables in the fridge? Or even that half-empty pot of salsa or pesto, or pickled chillies? Or wilting herbs? Or last knob of cheese?
I love to chop up anything I have to hand, soften in a frying pan with some butter or olive oil, with any spices I wish to add, spoon in any flavourings, then stir in some beaten eggs, and often grated or crumbled cheese and any herbs, to make the most flavoursome quick scrambled eggs or frittata.
Ten-Second Yoghurt and Mint Chutney
Vicky’s yoghurt and mint chutney takes just 10 seconds to make but is a great way of using up mint sauce and yoghurt. Serve with poppadom or naan
Everyone loves this mild minty chutney that is so popular in Indian restaurants and great with so many grilled meats, prawns, kebabs, salads, wraps and snacks, but few know how easy it is to make.
It is a great way to utilise the jar of mint sauce you usually only have with your Sunday or Easter roast lamb.
Simply mix a spoonful with some natural yoghurt, adding salt, sugar, garam masala, turmeric or even chopped fresh mint as optional as you wish.
Saffron, Almond and Cracked Black Pepper Rice
Vicky says that if you have a packet of basmati rice in the cupboard, you will be able to make yourself a delicious meal with no trouble at all
If you have a packet of basmati rice in the cupboard, you have a quick, nutritious and delicious all-in-one pan meal or side dish possible at any time, and it can adapt to anything you have.
For two people, simple soak 1 cup basmati rice, drain and rinse, then add to a saute pan in which you have flash-sauteed with a drizzle of oil any spices or fresh or dried herbs of your choice, and any leftover vegetables, shredded chicken, prawns, cooked meats etc.
Stir, then add 1 1/3 cup water, bring to the boil, turn the heat very low, cover so the steam is completely sealed and in 10 minutes, it will be ready.
I love this version that uses up cupboard saffron strands, cracked black pepper and flaked almonds.
Coriander Green Masala Tandoori Roast Chicken
You can transform chicken from boring to vibrant and tasty in just a few seconds by using up yoghurt and blending it with spices to make a marinade
Natural yoghurt isn’t just for granola, and healthy grilled or baked meats, fish, shellfish or veggies needn’t be bland.
You can whizz up in seconds in a mini grinder or blender a delicious marinade by combining a few spoonfuls of leftover natural yoghurt, some fresh garlic, ginger and any spices or herbs you have in your fridge and cupboard, fresh or dried.
I love using fresh coriander and lemon, with coriander seeds for extra crunch.
Hot Dry Masala Mixed Nuts
These hot masala mixed nuts use up those annoying jars of half-empty spices you have on the shelves and serve as the perfect nibbles for guests
Everyone has endless jars of half-empty spices in the cupboard. This quick and easy snack helps you make friends with them, as you can use whatever spices you have and to your taste, using up those dregs and adding the zest of any citrus fruit you have to hand, or perhaps some pomegranate seeds.
Just fry the spices, before adding any citrus, then add the nuts so they are coated. Cook until hot and golden.
Share with friends as an aromatic and stylish nibble with gin & tonics or cocktails.