Recipe and pictures of food waste campaign in Chichester with Masterchef champion

After Masterchef champion Kenny Tutt's cooking demonstration in Chichester, see pictures and video from the exciting event.

Thursday, 6th September 2018, 12:07 pm
Updated Thursday, 6th September 2018, 12:57 pm
Masterchef Champion Kenny Tutt - Pictures by Darren Cool (07792308722/

Masterchef 2018 winner Kenny Tutt held the cookery demonstration and talks as the face of West Sussex County Councils 'Fight Against Food Waste' campaign.

He ran two cooking demonstrations last week and moves with the campaign to Crawley today (Thursday 6)

Stalls at the event included one from UK Harvest, a 'food rescue operation' that handed out free vegetables and herbs.

Masterchef Champion Kenny Tutt - Pictures by Darren Cool (07792308722/

Brogan Rehill from the charity said: "We rescue perishable waste food and we deliver it to people that need it. We support just over 75 charity with 11,000 meals per week."

Stacey Cullen added: "We also have an education programme and we are trying to get into schools and tell young people about not wasting food and how to cook with different fresh fruit and vegetables so we are all about the education too."

West Sussex County Council gave out a fact-sheet highlighting the problems with food waste and how much it costs the average family.

It revealed that food waste makes up nearly one third of the average rubbish bin in West Sussex - equivalent to nearly 20 rubbish trucks full of food everyday.

Recycling Ron Marsh - Pictures by Darren Cool (07792308722/

The fact-sheet also said 41 per cent is just not used in time and 25 per cent is binned due to making too much.

Every month, it was estimated that £70 of food is thrown away per family of four. However, on average 70 per cent of food waste is avoidable.

Take a look at this tasty recipe from the campaign team...

Potato and pea pakora-peach, chutney-pickled carrot salad and mint yogurt

Team from UK Harvest - Pictures by Darren Cool (07792308722/

(Serves 2-3)


Potato and pea pakoras4-5 medium potatoes - boiled and mashed100g frozen peas - thawed1 small onion or 2 spring onions - finely chopped1 tsp ground cumin1/2 tbsp. fresh coriander - choppedSalt and pepper to taste100g plains flour50g corn flour200ml cold waterVegetable or sunflower oil to fry

Pickled carrot salad2-3 carrots1 red onion1 tsp coriander seedsSmall bunch of coriander, finely chopped100ml white wine vinegar or distilled vinegar50ml water2 tbsp. of sugar

Public watch cooking demonstration - Pictures by Darren Cool (07792308722/

Peach chutney3 peaches, peeled and cut into small dice (you could also use nectarines or apricots)1 small red chilli, finely chopped1/4 onion, finely choppedSmall piece of ginger, peeled and cut into fine matchsticks1 tsp cumin powder2 cardamom pods (optional)50g brown sugarGood splash of cider or white wine vinegar1 tbsp. oil

Mint yogurtThick plain yogurtSmall bunch of mint, roughly chopped1/4 cucumber (optional)Pinch of salt


For the pakora

- Mix the mashed potatoes, peas, onions, cumin and fresh coriander. Season with salt and pepper, stir to combine.

- Shape into 6-8 golf ball sized balls, place on a plate and chill for at least 30 minutes until firm.

Pictures by Darren Cool (07792308722/

- Mix the plain flour, corn flour, chilli powder and turmeric together. Using a fork, stir in a quarter of the water to make a thick, smooth paste. Stir in the remaining water smoothly.

- Heat the oil for frying to 180°C. Dip the balls in the batter and fry for about 2 minutes until golden. Remove with a slotted spoon and drain on kitchen paper. Keep hot until all are ready.

For the pickled carrot-salad

- In a saucepan over medium heat place vinegar, water, sugar and coriander seeds to simmer for 10 minutes, stirring occasionally.

- Take off the heat and allow to cool until lukewarm and spices have been infused.

- Finely slice red onion and using a vegetable/ julienne peeler, slice carrot into fine strips.

- Pass pickling liquid through a sieve over the carrot and onion to remove excess spice seeds.

- Leave to pickle for 30 minutes or so and remove all excess liquid. Place in bowl ready to serve. This can be done in advance to make life easier.

- Finish with a generous sprinkle of finely chopped coriander.

Spiced peach chutney

- Heat the oil in a large pan, add the onion and cook for a few minutes until starting to soften.

- To peel the peaches easily, blanch them by pouring a kettle of boiling water over them to cover and leave for 3-5 minutes. Allow to cool before peeling and chopping.

- Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened - this will take about 20-30 minutes.

- Take off the heat and place in a bowl ready to serve.

Mint yogurt

- Grate cucumber and wrap grated cucumber in a tea towel. Squeeze well to remove any excess liquid.

- Combine cucumber, mint and yogurt. Stir well and season to taste.

- Place in fridge until ready to serve.

Fight Against Food Waste campaign on Chichester Cathedral Green - Pictures by Darren Cool (07792308722/
Pictures by Darren Cool (07792308722/
Freya Gates making a smoothie - Pictures by Darren Cool (07792308722/
Chicken pakora - Pictures by Darren Cool (07792308722/
Pictures by Darren Cool (07792308722/