An obscene, third of the world's food is wasted…
If enough of us can make small, simple changes we can make a big difference in the amount of food we throw away, helping our outgoings, our environment and a brighter future with less hunger.
“Kuku is like the Persian version of a frittata. A scrumptious way to use up veg that we often throw away-, cooked potatoes, broccoli stalks, chard and asparagus stems etc, and turn them into something healthy nutritious and really special.”
6 eggs, beaten
1 tbsp flour
½ tsp baking powder
½ tsp cumin
2 tsp olive oil
Whatever veg bits you have left over, eg:
Bunch Swiss chard stems, diced
Broccoli stalk (hard outside layer removed), shredded
Some pomegranate seeds (optional)
Heat oven to 190°.
In a bowl, whisk together eggs, flour, salt, black pepper, baking powder, and cumin, add all your diced veg and stir until evenly combined.
Grease a 9-inch baking dish with 1 tsp oil. Add egg-and-vegetable kuku mixture to your dish and use a spoon or potato masher to flatten mixture so that a thin layer of egg rises to the top.
Bake kuku until eggs are set, about 30 minutes Serve on its own, with a salad or inside a pita with hummus.
Every little helps.