Food Waste Stories

Paul's Pork Ragu

Thursday 10th July 2014

My name is Paul and I’m going on to do my 4th year in Sustainable Environmental Management at the Scottish Rural College (SRUC) in Edinburgh, This summer Vegware have kindly taken me on as an intern working in the Environmental team and on the Food Waste Network.

 I love a bit of cooking and have done ever since growing up helping my dad out in the kitchen, although I was mostly washing dishes and doing the occasional stir.

 Since leaving my home after watching my dad cook for a family of 5, where there was always a large amount of food, I struggled to portion out how much I should cook for one person.

The average family in the UK wastes around £50-£60 a month on food that they don’t eat and I felt as a single person I was wasting about this alone! (

 Now I cook for two and find that doing roasts about once a week I can make one roast last two-three days for two people. Here’s one of my favourite recipes to do with leftover pork,  Pork Ragu, it’s quick, cheap and easy.



  • 200g left over pork,
  • 1 onion,
  • 1 carrot,
  • 1 stick of celery,
  • 1 dried bay leaf,
  • Pinch of chilli flakes,
  • 1tspn of sweet paprika,
  • 1tspn of smoked paprika,
  • 400g carton of chopped tomatoes,
  • 2tbspn olive oil,
  • 3 cloves of garlic,



Thinly slice the onion, peel and chop the carrot in to small cubes and then make sure the celery is a similar size. Heat the oil until and before the pan is too hot, crush and add the garlic, making sure that the garlic does not brown too much, this will make the oil taste garlicky! This should take about 5 minutes.

Add the onion, carrot and celery to the pan along with the chilli flakes and bay leaf for about 10 minutes until the onion goes soft and start to brown. Once this happens tear in the left over pork.

When the pork starts to turn a little crispy add both the sweet and the smoked paprika, then stir until everything in the pan is covered. Leave for 2 minutes then add the chopped tomatoes, reducing the heat so that it Simmer for 20 minutes, stirring occasionally so that it does not catch.

 This can be served with pasta (I prefer tagliatelle) or a jacket potato for a delicious dinner or thick cut toast for a tasty lunch.


Prep time: 5-10 minutes (depending on how good you are with a knife)

Cook time: 35 minutes.



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