Catherine Fulvio's no waste approach to Christmas dinner
The well-known television chef Catherine Fulvio of Ballyknocken Cookery School treated a large audience to a festive cookery demonstration in the Ferrycarrig Hotel, with an emphasis on preventing food waste this Christmas.
The event, now in its second year, focused on making the most of food at Christmas and was part of Wexford County Council's Food Waste Prevention Campaign under the Southern Region Waste Plan.
Catherine's Christmas meal included Carrot and Cumin Soup and a Christmas Pancetta and Cranberry Turkey Breast with glazed Pears and Port Gravy for main course.
Among the accompaniments were a Courgette and Brussel Sprout Stir Fry and Hasselback Potatoes. Dessert consisted of Rosemary Honey and Plum Tart.
Throughout the demonstration, Catherine offered advice on meal planning, reducing food waste and saving on shopping bills. She also provided tips on being creative with leftover food.
The attentive audience was very appreciative of the fantastic meal and the proof of the pudding was very much in the eating, with not a leftover in sight at the end of the two-hour demonstration!
Wexford County Council is asking all households to consider reducing their food waste this Christmas and to help in the fight against climate change.
Food waste is estimated to generate over 1 million tonnes of waste in Ireland, with over a third of the average household's waste consisting of food waste. Over 70% of food waste is preventable by small changes in shopping and meal planning practices. Cost savings to the average home could be up to €700. For more information on reducing food waste, visit stopfoodwaste.ie and mywaste.ie or contact the Environment Section of Wexford County Council.