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Compass shares recipe to celebrate #StopFoodWasteDay

27th Apr 2022 - 04:00
To help chefs and caterers to reduce food waste, Compass UK & Ireland has provided a recipe which helps to reduce waste in the kitchen.

#StopFoodWasteDay takes place today (27th April) and aims to ‘ignite change’ regarding the global issue of food waste. A third of all food produced globally goes to waste and around 8% of all greenhouse gas emissions each year are due to food waste.

Lennie Turk, development chef for Levy UK & Ireland has shared her madras pickled parsnip peelings, which can be used as a garnish or side to your main dish.


  • Add the sugar and vinegar to a saucepan. Add the madras powder and coriander seeds.
  • Bring to the boil.
  • Place the washed parsnip peelings in a bowl or kilner jar (that has been sterilised in hot water). Pour over the pickling liquor.
  • Allow to cool down and once cooled seal in a sterilised jar. Keep for up to 1 month and use within a month of opening the jar.
  • To serve, drain a portion from the liquor and add as a garnish or side to your main dish.
  • Chef’s Tip: Use this recipe as an accompaniment to curries or to spice up chicken wraps.

Ingredients & Quantities:

  • 1g coriander seeds
  • 75ml white wine vinegar
  • 100g parsnip peelings
  • 1g salt
  • 2g medium curry powder
  • 2g caster sugar
Written by
Edward Waddell