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Love food, hate waste: the Surrey celebrity recipe cookbook

PUBLISHED: 18:43 08 December 2010 | UPDATED: 18:16 20 February 2013

Love food, hate waste: the Surrey celebrity recipe cookbook

Love food, hate waste: the Surrey celebrity recipe cookbook

Some of the county's most famous faces are backing Surrey's Love Food Hate Waste campaign, which aims to help reduce our input into the £12billion worth of food and drink that goes to waste in the UK every year.

Some of the countys most famous faces are backing Surreys Love Food Hate Waste campaign, which aims to help reduce our input into the 12 billion worth of food and drink that goes to waste in the UK every year. Here, four household names share their favourite leftover creations

Gary Linekers chicken pies

These are a fun way to use up leftover chicken and you can involve the children and write their names on the pies with scrap pastry cuttings, says the former footballer turned presenter Gary Lineker, who lives in Esher.

Ingredients (serves 4)

  • Cooked and chopped leftover chicken (cooked chicken breasts can be added if more chicken is required)

  • Packet of ready puffed/shortcrust pastry/200g homemade pastry

  • White sauce

  • 20g butter

  • 20g plain flour

  • 290ml milk

  • Cup of dissolved chicken stock cube/homemade stock

  • Cup of cooked and chopped leftover veggies

  • Salt and pepper to taste


  1. Make the white sauce by melting the butter in a saucepan and stir in the flour over a gentle heat.

  2. Gradually add the milk and dissolved stock cube into a pan, mix well and whisk until smooth. Taste for seasoning.

  3. The sauce should be the consistency of thick double cream; if not, add more milk.

  4. Add the chicken and veggies, cook thoroughly and allow to cool.

  5. Place this mixture into a greased oval pie dish or individual ramekins.

  6. Roll out pastry and cut to make lids for your choice of dish. With the remains, roll out the letters of the childrens names.

  7. Place these on the pies and brush with milk. Prick the pastry a couple of times to allow the steam to escape whilst cooking. Cook for 30 minutes. Gas mark 4/180C/350F until the pastry is golden brown.

Note - If using a large pie dish, line the dish with pastry, add the filling and top with pastry. This will not work for the individual ramekins, as they are too small for two layers of pastry.

Flavia Cacaces Frittata di pasta

One of my favourite meals is frittata di pasta. My mum always made it when there was leftover spaghetti or any pasta with tomato sauce, says Strictly Come Dancing star, Flavia Cacace, who lives in Guildford.

Ingredients (serving depends on amount of leftover pasta)

  • Leftover spaghetti/pasta

  • Tomato sauce

  • Parmesan cheese

  • Mozzarella

  • Ham

  • Two eggs

  • Pinch of salt and pepper


  1. Re-heat the pasta in a shallow pan.

  2. Add Parmesan cheese, mozzarella and ham (or anything you can find thats leftover).

  3. Beat eggs together with salt and pepper then add to the pan.

  4. Stir and there you have it, a tasty pasta omelette!

Drakes Restaurants pumpkin soup with wild mushrooms

Obviouslythe besttime to make this soupwould be around Halloween, with the flesh scooped out from your pumpkin lantern and freeze any remaining soup to enjoy another day, says head chef at the Michelin starred restaurant in Ripley, Steve Drake.

Ingredients (serves 4)

  • 50ml olive oil

  • onion, finely chopped

  • 500g pumpkin

  • 500ml chicken stock

  • 100ml single cream

  • 50g grated parmesan

  • 200g mixed wild mushrooms

  • 25g butter

  • Sherry vinegar

  • Salt and pepper

  • lemon


  1. Cut the pumpkin into quarters and remove the skin and seeds. Chop roughly into three cm dice.

  2. Heat the olive oil in a wide pan, add the onion and sweat for five minutes without colouring.

  3. Turn the heat to full, add the pumpkin and season with some salt and pepper.

  4. Allow the pumpkin to break down so it becomes almost a pulp.

  5. Still on the heat, keep stirring to dry out the pumpkin and add the parmesan, stock and single cream. Bring to the boil, then liquidise.

  6. Cook the mushrooms in the butter for a few minutes, season with salt and pepper and a few drops of lemon juice and sherry vinegar.

  7. To finish, place the mushrooms in four warm soup bowls and pour the hot soup over the mushrooms to fill the bowls. If the soup tastes a little sweet, add a couple of drops of lemon juice to balance the flavour.

Serve with walnut and sultana bread or a good crusty brown bread.

Bonnie Langfords flip jump pancakes

These small pancakes are great for giving fruit a new lease of life! Spin, twist, and flip them over for a wonderful treat, says the actress Bonnie Langford, who lives in Weybridge.

Ingredients (serves 4)

  • 150g self-raising flour

  • Pinch of salt

  • One tsp of baking powder

  • One egg

  • 150ml milk

  • Tsp of icing sugar

  • ripe bananas according to taste

  • Sunflower oil/butter for frying


  1. Sift the flour, salt, baking powder and icing sugar into a mixing bowl.

  2. Make a well into the centre, drop in the egg and gradually blend in the milk.

  3. This mixture is thicker than a basic pancake batter as it needs to cling to the fruit.

  4. If time allows, leave the batter to rest for at least half an hour.

  5. Mash the bananas and add to the mixture and stir well.

  6. Place oil and a small tsp of butter into a frying pan and place over a low heat.

  7. When the oil is hot, add one large tbsp per pancake into the frying pan.

  8. Cook until the batter is set and bubbly and flip over, cooking for a further two minutes until lightly brown.

  9. Serve plain or with ice cream.

Note - These pancakes are delicious with any fruit, but if using apples or pears, cook the fruit and chop into bite size pieces before adding to the pancake mixture.

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