The best way I’ve found to move towards #zerofoodwaste in the van kitchen is to work with what’s already in instead of buying new ingredients all the time. I try not to just do the food shopping on the same day each week, instead going once the food has run out (which can be up to 9 days later). This dish of spicy black bean and fresh tomato soup with lemony-herb topping, served with garlic chapati, was inspired by the extra black beans I’d chucked in for us when soaking a load prepping the dogs’ meals, along with 6 fat tomatoes in the fridge that needed eating, and half a jar of chopped lemony/garlic herbs still in the fridge. I softened an onion in oil, then added 1tblsp paprika, 1/4 tsp hot chill flakes, 2 grated garlic cloves. Then added the chopped fresh tomatoes (I leave skins on because I can’t be arsed with the faff of peeling them), a pint of veg stock, 3tblsp tomato puree, and brought to boil. Simmered and added the black beans (already soaked and boiled), served with a dollop of chopped lemony mixed herbs made a few days earlier, and also got my gorgeous partner in life and cooking, @andyrgarside, to whizz up some fresh home made garlic chapati. There was enough for 4, so today I’ll add dry rice and water to the leftover mix and simmer until the rice has absorbed all the soup, so we should be left with a yummy sticky spicy tomato rice with black beans, and the last of the herby topping. The only bit going in the compost is onion and garlic clove skins.