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Two of Britain’s best loved cooks, Prue Leith and Dr Rupy Aujla, are going to transform the cooking and food shopping habits of four British families in Channel 4’s Cook Clever, Waste Less with Prue & Rupy.

Each week the cooks will team up with a different family to understand how food is wasted in their respective households, and to teach them recipes for easy-to-make, delicious meals using store cupboard staples and budget-friendly meal planning. The goal is to help the families – and viewers at home –take action to save money AND the planet by reducing their Food Waste. Each episode champions masterful meal planning as well as tips and tricks to make simple and gorgeous food every day of the week.

Dr Rupy Aujla comments, “I'm super proud to have been part of a show alongside Prue teaching families from all backgrounds the simple steps toward wasting less food, saving money and improving their health. We could all do with wasting less, and instead of simply highlighting the problem, I believe that by creating a joyful and exciting programme full of tips and recipes we also motivate and inspire people watching at home. It was a privilege to work with the studio on this project and the wider team, and I believe we can enact real cultural change to our health and environmental wellbeing one delicious plate at a time. It really is possible to waste less, save money, eat better and improve your health!"

Deborah Dunnett, Commissioning Editor for Features & Daytime at Channel 4 said, “When it comes to leftovers, Prue Leith is the absolute queen. I’m thrilled that she and the superlative Dr Rupy are pairing up to bring us amazing recipes that not only help you save money, but also help save the planet.”

Paul Overton, Executive Producer added, “The series is packed full of genius food facts, big reveals about our most wasted foods, and top tips and recipes to make use of leftovers. Food expert, Prue Leith, and founder of The Doctor’s Kitchen, Dr Rupy, make a brilliant pairing to deliver these useful facts and hacks that audiences can take home to help reduce the amount of food that we waste.”


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