So, the un-chilled, day old lentil dahl I was so worried about turned out to be very tasty (it's true what they say about some foods gaining flavour after being left to sit for a bit) and most importantly, I lived to tell the tale. I won't be nearly so worried about heating up leftovers in future, especially if they're full of garlic and spices.
Today will be far less of a challenge, since I'm now in the habit of boxing and chilling everything before I bring it into work. Being home alone last night, I cooked up a big pot of organic pasta which of course I couldn't finish. So I've brought it in for a tasty lunch today, with the help of the trusty office microwave. I'm starting to notice how much money I'm saving too, having not had to visit the cashpoint more than once this week to get food. I'm liking this!
I've chosen a great week to scrutinise my diet, what with a family health crisis over the weekend that's had me hospital-hopping all over the South East, and a house move at the end of the week thrown in for good measure. But not one to be put off by the sort of life changes that even calm, stable types can't deal with, I have continued in my no waste quest with mixed results.
The problem has mostly been the sheer amount of takeaways that have been involved, i.e. every meal I've had since Monday...
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There are lots of fruits in season this month that make terrific jams and jellies: Apricots, peaches, greengages and blackberries are all packed with natural sugar that will taste scrumptious on your toast for months to come.
I've collected together a few recipes for making jam with ripe, homegrown August fruits that you shouldn't have to travel far to find.
Follow the jump for the recipes
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From Monday, I'll be running a new feature where I challenge myself to make a different green lifestyle challenge for a week and writing regular twitter updates on how I'm doing. If I run out of ideas, I'm more than happy to put myself in your capable hands, and see what you can suggest I do to make me more green.
Next week, I'll be trying not to leave any food, or use any leftovers the following day. Now, I admit that this will be hard for me because (a) my eyes are bigger than my stomach and (b) I've always been a bit squeamish about eating anything that isn't fresh -- I more or less want my veggies straight from the ground.
Related: Hippyshopper's guide to leftover food
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I wish I could rekindle my teenaged obsession with apples: I used to try and eat a different variety every week, chomping my way through Granny Smiths, Jonagolds, Coxes and the occasional Pink Lady. These days, I've a bit of a sweeter tooth and prefer to eat my fruit the unhealthy way, so I'm looking forward to apple season with an eye for interesting ways to eat this fabulous homegrown fruit. Discovery apples are the first to come into season this week, and are well worth a try.
Do you have any suggestions for interesting apple recipes? If so, please send me your tips.
GOOD OIL, the British company that makes cooking products out of hemp seed grown on a farm in Devon, is giving away hampers of food throughout August.
Read more to find out how to win yours.
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Until I tried my first English wine at Acorn House, I had no idea that this country could produce such high quality and distinctive tasting vinos. Now a convert, I look for locally grown varieties wherever I go, and thus far have not been disappointed with any I've tried (OK, the rhubarb one wasn't quite to my taste!) and am forever on the lookout for more. I soon started 'experimenting' with biodynamic, organic and fairtrade varieties, and once again discovered a whole new world of wonderful wines to explore, each with a different environmental benefit.
I was therefore thrilled to see that Acorn House has added to is existing range of earth friendly wines, with some really stunning sounding newcomers. Read on after the jump to discover more!
Related: Restaurant review: Acorn House - a taste of things to come | Enjoy a taste of England with Chapel Down Baccus wine
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So, the un-chilled, day old lentil dahl I was so worried about turned out to be very tasty (it's true what they say about some foods gaining flavour after being left to sit for a bit) and most importantly, I lived to tell the tale. I won't be nearly so worried about heating up leftovers in future, especially if they're full of garlic and spices. 
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