Zero Waste Scotland is calling on us all to act now and put an end to unnecessary food waste.
The need to reduce this waste – which also costs households £1 billion a year – is highlighted as a Europe-wide week of action gets underway, which will see organisations and community groups across Scotland sharing their ideas for tackling food waste with their European neighbours.
We’ll be bringing you a tasty recipe every day this week to help you turn your leftovers into tasty tucker instead of throwing them in the bin.
Pumpkin seed brownies
140g 55% minimum dark chocolate, chopped into small pieces
120g unsalted butter
100g plain flour
½ vanilla pod seeds only
255g soft brown sugar
25g pumpkin seeds
- Toast the pumpkin seeds on a baking tray for 3-4 minutes at 200˚C/gas mark 6, set aside to cool
- Place half of the dark chocolate and the butter and melt together using a heatproof cooking container placed in a saucepan with hot water, or in a microwave
- Mix the egg and vanilla then add the sugar. Add this mix to the melted butter and chocolate
- Sift in the flour and fold through gently until just combined. Add the remaining chocolate pieces and mix well. Pour into a 20cm square baking tray and top with the toasted pumpkin seeds
- Bake the brownies in the oven for 25 minutes in 175˚C/gas mark 3. Gently shake the tray and if the brownie still wobbles slightly in the middle, place back in the oven until just set
- Remove from the oven and allow to cool completely before turning out and cutting into squares