Last year, I helped the Welsh government set up a food sustainability toolkit for home cooks and food industry professionals alike. You can access it for free, and it’s full of tips to help reduce food waste, packaging and energy use in the kitchen. The website is also a great resource for sustainable Welsh-inspired recipes, including fish-scrap croquettes and today’s Glamorgan sausages, which are a great way to use up stale bread. However, I’ve adapted the traditional recipe to use up not only stale bread but also dark-green leek tops and aquafaba, which acts as a binding agent instead of the usual eggs and milk, so cutting costs and saving waste. Glamorgan sausages are very simple to make and are a great vegetarian option for breakfast or supper; I tend always to make a few extra for the next day.
