New data on UK food waste has revealed a startling statistic that is prompting chefs and home cooks to get creative in the kitchen. According to the environmental action NGO Wrap, a staggering 51,000 tonnes of yoghurt is wasted in Britain every year, with half of that total being discarded while still in unopened pots.
The Date Label Dilemma
The primary culprit behind this unnecessary waste is confusion over date labels. Use-by and best-before dates often trick consumers into believing perfectly safe yoghurt is no longer edible. In response, many supermarkets have removed use-by dates from products like yoghurt, though best-before dates often remain. A simple rule of thumb: if a product lacks a use-by date, always perform a quick sniff test before consigning it to the bin.
A Sustainable Dessert Solution
Celebrated chef and food writer Tom Hunt has devised a delicious solution to help tackle this issue. His innovative recipe transforms surplus live yoghurt or its non-dairy alternatives into a light, vegetarian ‘waste not’ panna cotta. This version breaks from tradition by ditching cream and gelatine, offering a less rich, more refreshing take on the classic Italian dessert.
The magic setting agent in this recipe is agar agar, a derivative of seaweed. It provides a soft, delicate set that perfectly complements the yoghurt's natural tang. Hunt recommends using brown sugar for its flavour and micronutrients, but notes that regular sugar, honey, or maple syrup work equally well.
Versatile and Simple to Make
The dessert's simplicity is part of its appeal. The agar agar is dissolved in water, sweetened, and then combined with yoghurt before being quickly poured into serving glasses or ramekins to set in the fridge for at least four hours. The result is a silky-smooth, deliciously sour treat that feels both indulgent and virtuous.
This versatile panna cotta can be enjoyed plain, appreciating its soft texture, or dressed up with various accompaniments. Hunt suggests pairing it with his tea-soaked prunes from a previous column, a drizzle of jam, or any seasonal poached fruit or compote. For added crunch, a scattering of toasted pine nuts provides a sophisticated contrast.
By offering this elegant recipe, Tom Hunt provides a practical and tasty way for UK households to play a part in reducing the nation's food waste, one saved pot of yoghurt at a time.
