We’ve recently embarked on a project with the Holroyd City Council to create a cookbook where all recipes are based on leftovers. Great idea huh?

It’s all part of the state run initiative Love Food, Hate Waste. We’re excited to be designing the book.
There is definitely an increase in awareness these days on being environmentally conscious with our food choices and in turn waste. We’ve seen it with the Greenhouse by Joost project earlier this year in Sydney.

So in the spirit of loving food and hating waste we thought we’d share a recipe…it’s for that chunk of pumpkin sitting in the far corner of your fridge draw. We had a go and the result was delicious, as you can see from the pic.

Pumpkin Scones – pumpkin about to go off.

2 cups self raising flour (we used wholegrain flour)
½ cup sugar
1 cup cooked mashed pumpkin (cold)
1 egg
1 tbs butter

Beat butter and sugar to cream, then add egg & beat well. Next mix in pumpkin and lastly sifted flour and salt. Roll out gently on well floured table cut into scones and bake in hot oven (200 degrees C) for about 10 minutes.

Recipe donated to the Holroyd City Council from Janet Butterworth, Guildford.