WLS Green Team

Waste Not Want Not...

Environmental awareness is an aspect of the mitzvah known as Bal Tashchit - Do Not Destroy, do not waste. Nearly a third of food purchased in the UK is wasted. Here are some tips on reducing, reusing, recycling and buying food from ethical sources...

Try the Toogoodtogo app which works with cafes, restaurants and shops and allows you to rescue unsold food and meals at reduced prices. Karma also delivers fruit and veg boxes. Oddbox specialises in delivering surplus, irregular/misfit produce directly from growers


Use your L.O.A.F. - Buy Local, Organic, Animal-Friendly, Fairtrade. L.O.A.F. Symbols to look out for:

Reduce | Recycle | Reuse - symbols to look out for:

 Reduce Recycle Reuse

In his sermon on Erev Shabbat, Rabbi David told us how, like his grandmother before him, he could not bear to throw away any of the Challah he baked on a Friday. Left-over Challah makes the best bread and butter pudding. The recipe that follows is very straightforward, and quite forgiving - easily substitute sunflower spread such as Tomor for butter and use almond or coconut milk for dairy free. Cranberries, dates or other dried fruit work just as well as sultanas. 


  • 25g butter or non-dairy spread
  • 8-12 slices of challah or other bread
  • 50g sultanas (you can mix in other dried fruit too such as cranberries or pitted dates)
  • 350 ml milk
  • 3 eggs
  • 2tbsp granulated sugar
  • 1 - 2tsp cinnamon (depending on taste)
  • Nutmeg


  1. Grease a 1ltr pie dish with butter
  2. Cut crust off challah slices and spread with butter on one side.
  3. Arrange a layer of bread, butter side up on bottom of dish
  4. Sprinkle with half the sultanas (or other fruit) and half the cinnamon
  5. Repeat layers, finish up with bread
  6. Crack the eggs in to a bowl, mix with 1.5 tbsp sugar and lightly whisk until pale
  7. Warm the milk to scalding - don’t let it boil. And the warm milk to the eggs and stir well
  8. Pour the custard over the bread layers. Top with a sprinkle of nutmeg and the remaining sugar. 
  9. Leave to stand for at least 30 mins (or will keep overnight in the fridge)
  10. Bake in the centre of an oven heated to 180c/160c fan/gas mark 4 for about 35-45 mins - or until the custard is set and the top is golden brown.

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