No Waste, Every Taste: Comfort Food Recipes from Max La Manna

Cooking with little to no Get lost It’s not about the rules; It’s about rethinking old habits. Take an inventory of the food you already have (I like to take a photo of my fridge and pantry before I go shopping), stick to your list and only buy what you need. Make sure you store it properly too, so it lasts longer, and don’t forget to cook with a little extra curiosity: that floppy carrot, yesterday’s rice, that broccoli stalk you usually throw away – they all have potential. Start small, and trust me: you’ll notice gains in no time, saving money, time, and food from the trash. For me, low-waste cooking isn’t restrictive, it’s liberating. It turns what you already have into something you actually want: a delicious meal that’s good for you and the planet.

Crispy rice with peanuts and chili pepper

Leftover rice is never boring — it’s an opportunity. Press cold, lumpy rice into a hot pan until it turns into a golden crust. They are then crumbled and added to my favorite peanut, tamari and chili sauce. Add cucumber, green onions, and a little mint if you have some in the fridge, and you’ll get crunch, heat, and freshness all in one bowl. This is proof that the best meals often come from what’s already in your fridge.

Preparatory school 10 minutes
He cooks 15 minutes
serves 4

2 tablespoons neutral oil
400 grams of leftover cooked rice (Cold from the refrigerator works best)
60 grams of roasted peanuts, Plus more for service
2 tablespoons tamariOr I’m Willow
1 tablespoon rice vinegarOr apple cider vinegar
1 teaspoon maple syrup
1 Red pepperremove stem, pith and seeds, finely slice flesh, or ½ teaspoon dried chili flakes, plus extra for serving
4 green onionscut into thin slices, separated from the vegetables and eggs
½ cucumbercut into thin slices
1 small handful of mint leavestear it to the end

Put the oil in a frying pan over medium heat, then add the cold rice and press with the back of a spoon until it covers the bottom of the pan. Leave it on the fire for 8 to 10 minutes, until the bottom is golden and crispy.

Meanwhile, prepare the sauce: Lightly grind the peanuts in a mortar, then add the tamari, vinegar, maple syrup, cayenne pepper and scallion whites.

Roughly chop the crispy rice, pour it into the sauce, stir until well coated, then remove from heat.

Add the cucumber and green onions, then serve warm with mint and any additional peppers or peanuts.

Roasted broccoli and white beans crushed on toast

Charred broccoli and white beans crushed on toast. — Max Le Manna’s Charred Broccoli and White Beans Smash the Toast.

I love recipes that use the whole ingredient – stems, flowers and more. It often goes to waste, but here the broccoli gets good flavor and is then tossed over mashed white beans with lemon. Top with a layer of toast and finish with pickled red onions, and suddenly you’ve got a lunch made from the simplest leftovers. The brine from pickled onions is a golden seasoning, so try adding a spoonful to mashed beans with lemon juice. To prepare pickled red onions, cut the red onions into thin slices, then place them in a small bowl. Add three tablespoons of apple cider vinegar, one tablespoon of sugar, and one teaspoon of salt, and close the lid. Give it a little shake and pickle until serving.

Preparatory school 10 minutes
He cooks 10 minutes
serves 4

olive oil
2 Garlic clove, Peeled and finely chopped
400 grams of cannellini beansDrain and rinse
Peel and juice of 1 lemon, Plus extra juice for serving
Sea salt and black pepper
4 thick slices of sourdough (old is fine)
250 grams cooked broccoliStems and florets, roughly chopped
Store bought or homemade Pickled red onions (See introduction to recipe)

Preheat the oven grill to 150°C/300°F. In a small frying pan, heat a tablespoon of olive oil with the garlic, then add the beans, lemon peel and juice, and a little water. Mash it until it becomes cohesive and season with salt and black pepper.

Lightly toast the sourdough for about 2 minutes. Generously spread the mashed white beans onto each toast, then top with the broccoli florets and stems. Drizzle with olive oil then grill for a few minutes until the broccoli is well charred.

Finish with some pickled red onions and a final squeeze of lemon juice, then serve.

Pasta bread with tomatoes and lentils

This is my kind of dish: turning odds and ends into fall comfort food. Tomato sauce last night? Stir it through the pasta with the can of lentils. That piece of stale bread? Roll in breadcrumbs for garnish. And try stirring a spoonful of caper brine into the sauce with the lentils: the salty tang gives things a lift and uses up what most people would throw away.

Preparatory school 5 minutes
He cooks 25 minutes
serves 4

Sea salt and black pepper
350 grams short pastasuch as penne, rigatoni, conchigli
500 ml of remaining tomato sauce
400 grams of cooked lentilsDrain and rinse

50 grams of fresh bread crumbsPerfect homemade from day old bread
2 tablespoons capers
2 tablespoons olive oil
2 tablespoons nutritional yeastOr finely grated hard cheese (optional)

Preheat the oven to 200°C (180°C)/390°F/Gas 6. Boil a pot of salted water and cook the pasta for three minutes less than the instructions on the package. Drain it, and reserve a little of the pasta cooking water.

In a large bowl, combine pasta, tomato sauce and lentils and season to taste. If the sauce seems too thick, thin it out with some of the reserved pasta water. Place the mixture in a baking dish.

In a separate bowl, mix the breadcrumbs, capers, olive oil, and nutritional yeast, if using, and sprinkle over the surface of the pasta. Bake for 15 minutes until the top is golden and crispy. Serve straight from the plate with a green salad or any pieces you have in the refrigerator.