Last week we asked our blog followers and newsletter subscribers to send us their top energy saving cooking tips for the chance to win two tickets to this year’s Real Food Festival, sponsored by Good Energy. We had loads of inspiring entries and found it tough to choose the winners. Some won for their ingenuity, some for their simplicity, and others for their downright quirkiness. Many thanks to everyone who entered – we’ve already contacted the winners to let them know and their tickets are on the way to them. Here are some of our favourites:

"When you have a wood fire in your lounge on a cold winter evening, wrap some spuds up in tin foil and pop them in the ashes, chop some veg into an old tin, cover with foil and pop on the fire. Even better, sweetcorn in its husks straight in the fire. You can also boil the peelings of the veg down on top of the fire for stock for the next day." Sarah, Nottingham

"On a really hot day in the summer, when you have a glut of tomatoes on your allotment/garden, cut a few tomatoes in half and put them on the dashboard of your car, and let the sun roast them for your very own sun-dried tomatoes!" Jane, Devon

"When using the oven to cook dinner, we try to plan ahead and bake a cake at the same time. It means we save energy and have a sweet reward awaiting us for all the hard work. Saving energy is now as sweet as a cake." Stephen, London

"If you're out and about, use a storm kettle to brew up which uses a handful of dry twigs instead of buying an expensive takeaway latte. You can even make your own fresh mint tea out in the allotment/garden with it. Minimal energy and no food miles or hidden extras.  It's a great chance for a break on a walk with the kids and a good opportunity to learn about the energy needed to cook our food." Heidi, Aberdeenshire

"Use a duvet to cook. For example, when cooking brown rice – 1 cup of rice, 2 cups boiling water – heat together until the water is boiling again, cover and simmer for 10 minutes then turn off heat.    Without taking the lid off place the pot on a cushion (covered in newspaper to make sure it doesn't scorch), cover the pot with a duvet (blanket, coat, anything warm) making sure the pot is completely tucked up  and it will be cooked in 45 minutes to an hour (and will stay warm for 3-6 hours). I do the same with soup – bring to the boil, and cover in duvet, no simmering necessary – stews, even dried beans after rehydrating them." M Castellino, Kent

We’re getting really excited about the Real Food Festival which takes place at Earls Court Exhibition Centre in London from 5th – 8th May. Our Eco Kitchen, on Stand 99, is looking good so if you’re coming to the festival please come by and say hello.

To celebrate Festival week we’re giving a bottle of Biodynamic Champagne from Good Energy customer Vintage Roots, the organic wine people, to everyone who switches to our 100% renewable electricity between Friday April 29th and Sunday May 8th. Together we do this.