This BDA Sustainable September, we’ve worked with members of the Sustainable Diets Specialist Group to produce a short film demonstrating healthy, sustainable ‘fakeaway’ recipes.
We’ve used a variety of seasonal, plant-based ingredients - local where possible - to replace common ones found in curries and noodles, showing how small swaps can make meals healthier and more sustainable. We’ve also costed the dishes to show the savings that can be made when we cook at home instead of ordering in.
Watch the film now:
We’ve adapted some of the ingredients to make the meals more seasonal and to suit the personal style of the dietitian chef.
Here are the originals which inspired us:
Watch the individual recipe videos below.
Our thanks to dietitians Sam Gould, Sophie Corbett and Raphael Allerton for their hard work producing the delicious meals – and to Ruth Harvey and Louise Symington from the Sustainable Diets Specialist Group committee for their work developing the project.
We are grateful to Oatly for supporting the filming costs of the project and providing samples for the recipes.
The recipes were filmed at plant based community cookery school Made in Hackney.