Flowers in a field

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Plants vs. Meat, Where Do You Stand?

A resource for climate friendly cuisine

Click an image below to explore recipes and articles from my archive

Salad on a Stick

This dish is inspired by a Basque Pintxos recipe called Gilda. A Gilda usually consists of an olive,…

Flowers in a field

Plants vs. Meat, Where Do You Stand?

Here are my links, quotes and notes for Borough Talks: The Meat Debate on Wednesday 16th June. Please…

Barbecued summer veg

Barbecued summer vegetables with root green chimichurri

Aloo Chaat

Brunch chaat with carlin peas and tomatoes

This recipe and introduction is from my new cookbook Eating for Pleasure, People & Planet. I first discovered…

Carrot cake

The best (plant based) carrot cake I’ve had

Last September, the Spanish-Welsh artist Rafael Pérez Evans dumped about 29 tonnes of carrots on the doorstep of…

Chargrilled sprouting broccoli and clementines

Chargrilled purple sprouting broccoli and clementines

This recipe and introduction is from my cookbook Eating for Pleasure, People & Planet. During early spring when…

Polenta, asparagus, spring onions, tapenade

Chargrilled asparagus with spring onions, polenta and tapenade

I’m sharing this asparagus recipe from my cookbook Eating for Pleasure, People & Planet in support of Veg Power…

Asparagus ferns

Sustainability Spotlight Asparagus

Did you know? The ancient Egyptians loved asparagus and called it a “food of the gods” Asparagus…

Fairtrade: Growing Women in Coffee

I’M SITTING IN a wooden meeting room at Kabnge’tuny coffee cooperative. It’s in the Kipkelion Hills, in Kericho…

Regenerative Menu Box 3

SOLD OUT To celebrate Mother’s Day and Spring, I’m cooking up a zero waste, plant-based and wheat-free Regenerative…

Porcini mushrooms climate change

Climate Change

‘Climate change‘ A change in climatic patterns, specifically referring to the great acceleration. A proposed new era called…

Green strawberry ceviche

How to use up green or squishy strawberries

Overripe or sour, strawberries are still delicious if you know what to do with them. You can even make tea with the stems ...

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A resource for climate friendly cuisine

Click an image below to explore recipes and articles from my archive

Salad on a Stick

Barbecued summer veg

Barbecued summer vegetables with root green chimichurri

Aloo Chaat

Brunch chaat with carlin peas and tomatoes

Carrot cake

The best (plant based) carrot cake I’ve had

Chargrilled sprouting broccoli and clementines

Chargrilled purple sprouting broccoli and clementines

Polenta, asparagus, spring onions, tapenade

Chargrilled asparagus with spring onions, polenta and tapenade

Asparagus ferns

Sustainability Spotlight Asparagus

Green strawberry ceviche

How to use up green or squishy strawberries

Tom Hunt eating a veggie burger

The Pulp Fiction Burger

Regenerative agriculture

Regenerative agriculture

Waste Not Chocolate

Waste Not… Chocolate

Biodiversity

Biodiversity

Food Sustainability

Food Sustainability

Waste Not- Lettuce

Waste Not… Lettuce

Waste Not Celery

Waste Not… Celery

Lemons

Waste Not… Lemons

Waste Not Cauliflowe

Waste Not… Cauliflower

Waste Not Potato Peelings

Waste Not… Potato Peelings

Autumn Frangipane

Autumn / Apricot Frangipane

Lamb, broad bean and mint Pilaf

Lamb, broad bean and mint Pilaf

Palestinian Maftoul

Palestinian Maftoul, Roasted Roots and Chickpea broth

How To Make Your Beetroot Leaves Into a Delicious Dip

Waste Not… How To Make Your Beetroot Leaves Into a Delicious Dip

Roast cauliflower steaks

WWF – One Planet Plate – Roast cauliflower steaks, crispy leaves and hazelnut sauce

Vegan Chard and Caper Tart

Vegan Chard and Caper Tart with Parsley and Mint

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Welcome to my website!

A resource for climate-friendly cuisine

I’ve recreated this website inline with my cookbook Eating for Pleasure, People & Planet to share the research and notes that helped create the book.

Discover my food sustainability manifesto Root to Fruit eating, look through archives of my articles, learn about how the food we eat impacts the planet and cook from dozens of climate-friendly recipes.

I hope you enjoy it!

Big love,

Climate-friendly recipes that consider how we farm, trade, eat and dispose of food

Salad on a Stick

This dish is inspired by a Basque Pintxos recipe called Gilda. A Gilda usually consists of an olive, anchovy and pepper skewered onto a toothpick. My daughter loves olives so I thought this might be a fun way to deliver them along with some other vegetables. Salad on a stick...

Barbecued summer veg

Barbecued summer vegetables with root green chimichurri

Aloo Chaat

Brunch chaat with carlin peas and tomatoes

This recipe and introduction is from my new cookbook Eating for Pleasure, People & Planet. I first discovered ‘chaat’ on my travels through India, where it’s served on the streets on palm leaf plates as a delicious snack. This recipe is a take on ‘aloo chaat’. It’s similar to a...

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E N D H U N G E R // I’m so proud to have co-sig

E N D H U N G E R // I’m so proud to have co-signed a letter with @AAH_UK urging @trusslizz and the UK government to make a commitment to addressing malnutrition before the upcoming Nutrition for
Growth Summit alongside chefs @angelacooking @asmakhanlondon @chefkennhom @michel_roux_jr @chefrickstein @cheftomkerridge @chefviveksingh. Quality nutrition is vital for the health and wellbeing of communities across the globe.

I’ve supported Action Against Hunger for the last ten years, travelling across the world to help fund and understand their practices. Malnutrition is the number one cause of child mortality, claiming the lives of more
than 2.3 million under 5 each year. That’s why I support @AAH_UK’s efforts to
eliminate malnutrition in the world’s most vulnerable communities.

SWIPE FOR PICS OF OUR INDIA FUNDRAISER with @gizzierskine @jose_pizarro @frangipani_mai @anjali_pathak @arganic and others.

@actionagainsthungeruk @concernworldwideuk @resultsuk @savechildrenuk

#Fundraiser #Endhunger #Endmalnutrition #GoodFoodForEveryone #India #ACF #ActionAgainstHunger

🐟 Ahead of #WorldFisheriesDay I joined @oceanae

🐟 Ahead of #WorldFisheriesDay I joined @oceanaeurope at the UK Houses of Parliament to urge UK fisheries ministers to #EndOverfishing and set sustainable fishing limits 🎣 that are in line with science 🔬. #fishsustainability #foodsustainability #roottofruit #fintoscale

S E A S O N A L // What's your favourite veggie in

S E A S O N A L // What's your favourite veggie in season right now? Romanesco has to be in my top ten! This beautiful photo was taken by @jennyzarins for my cookbook #eatingforpleasurepeopleplanet // Spoil yourself or a friend and grab a copy today. There's a link in my bio and 25% OFF at the moment. Your support is HUGELY appreciated! #Seasonalfood #Eattheseasons #romanesco #squash #lemons #leeks #onions #roottofruit

E V E N T // Tonight I’m doing a demo @tasteoflo

E V E N T // Tonight I’m doing a demo @tasteoflondon @ 20:30 on the fire put stage 🔥 I’ll be cooking my plant based Winter Caesar salad with flame grilled miso mushrooms and seaweed whilst talking about sustainable diets. #climatecuisine #roottofruit #climavore #mushrooms #caesarsalad #miso #cookingonfire #seaweed @asiftoday @simonthebutch @djbbq #firecrew

P R E S E R V E // We throw away about 1.2m whole

P R E S E R V E // We throw away about 1.2m whole tomatoes every day in the UK, even though other food cultures show that they’re easy to preserve. Turn a summer glut into passata to enjoy in the colder months, or go one better and lacto-ferment them into crazy flavour bombs that add sourness and depth of flavour to everything from tomato soup to panzanella. Find the article and recipe through the @guardian website (link in bio).

#roottofruit #tomatoes #seasonal #glut #zerowaste #RegenerativeAgriculture #climatecuisine #Cop26 #Climavore #Roottofruiteating #Eatingforpleasurepeopleplanet

R E C I P E (SAVE) No-bake lemon and blackberry po

R E C I P E (SAVE) No-bake lemon and blackberry posset tart //

Really happy with this @guardianfeast recipe, find the full article through the link in my bio. Recipe below.

This energy-saving no-bake recipe is a delicious way to transform a packet of stale biscuits into a glorious dessert. Make it with seasonal, local, fresh blackberries or use frozen European ones, because they are both more affordable as well as likely to be better for the environment than berries imported from the opposite hemisphere.

If you don’t have enough biscuits, mix them with up to 50% oats, ground nuts or even breadcrumbs. I like rye breadcrumbs and chocolate, so sometimes I substitute biscuits for rye bread or, even better, chocolate rye biscuits.

Serves 4
250g stale biscuits (ideally chocolate, though any biscuit will do, or bulk them out with oats, ground nuts or breadcrumbs, if need be)
100g butter 2 tbsp cocoa powder (optional)
400ml double cream 200g blackberries 4 tbsp unrefined sugar Juice and zest of 1 lemon (about 60ml)
1 mint sprig mint, to decorate

Crush the biscuits in a bag with a rolling pin, to make small crumbs. Melt 100g butter in a small saucepan, then stir in two tablespoons of cocoa powder, especially if you aren’t using 100% chocolate biscuits. Add the crushed biscuits, stir to combine, then press the mix firmly into the base and up the sides of a 23cm tart case.

Pour the double cream into a small saucepan with half the blackberries and the sugar, then bring up to a simmer over a medium heat. Continue to simmer, stirring often, for five minutes, then turn off the heat and leave for five minutes. Stir in the lemon juice and zest, and keep stirring until the cream begins to thicken, then pour into a sieve set over a jug, and mash the fruit with the back of a spoon. Scrape any blackberry mash in the sieve into the cream mixture in the jug, then pour over the biscuit base in the tart case and chill for at least four hours. Decorate with the remaining blackberries and mint sprig, and serve chilled. #blackberry #posset #biscuits #wastenot #guardian #tart #dessert #pinkfood #purplefood #mint #roottofruit

Everything but the beak // My @guardian column, th

Everything but the beak // My @guardian column, this week: How to make use of the whole chicken, with virtually zero waste. Click the link in my bio for the full article (please share).

Poultry is now the most popular meat on the menu: according to Statista, 1.06bn fowl (including turkeys) were slaughtered in the UK, in 2020. Due to its popularity and food-safety reputation, however, poultry is also one of the 10 most-wasted foods in the UK.

#roottofruit #nosetotail #chicken #butchery #zerowaste #RegenerativeAgriculture #climatecuisine #Cop26 #Climavore #Roottofruiteating #Eatingforpleasurepeopleplanet @guardianfeast

Food Waste Chat. With @lindsayjeanhard author of #

Food Waste Chat. With @lindsayjeanhard author of #CookingwithScraps #FoodWaste #Roottofruit #zerowaste

E N D H U N G E R // I’m so proud to have co-sig

E N D H U N G E R // I’m so proud to have co-signed a letter with @AAH_UK urging @trusslizz and the UK government to make a commitment to addressing malnutrition before the upcoming Nutrition for
Growth Summit alongside chefs @angelacooking @asmakhanlondon @chefkennhom @michel_roux_jr @chefrickstein @cheftomkerridge @chefviveksingh. Quality nutrition is vital for the health and wellbeing of communities across the globe.

I’ve supported Action Against Hunger for the last ten years, travelling across the world to help fund and understand their practices. Malnutrition is the number one cause of child mortality, claiming the lives of more
than 2.3 million under 5 each year. That’s why I support @AAH_UK’s efforts to
eliminate malnutrition in the world’s most vulnerable communities.

SWIPE FOR PICS OF OUR INDIA FUNDRAISER with @gizzierskine @jose_pizarro @frangipani_mai @anjali_pathak @arganic and others.

@actionagainsthungeruk @concernworldwideuk @resultsuk @savechildrenuk

#Fundraiser #Endhunger #Endmalnutrition #GoodFoodForEveryone #India #ACF #ActionAgainstHunger

🐟 Ahead of #WorldFisheriesDay I joined @oceanae

🐟 Ahead of #WorldFisheriesDay I joined @oceanaeurope at the UK Houses of Parliament to urge UK fisheries ministers to #EndOverfishing and set sustainable fishing limits 🎣 that are in line with science 🔬. #fishsustainability #foodsustainability #roottofruit #fintoscale

S E A S O N A L // What's your favourite veggie in

S E A S O N A L // What's your favourite veggie in season right now? Romanesco has to be in my top ten! This beautiful photo was taken by @jennyzarins for my cookbook #eatingforpleasurepeopleplanet // Spoil yourself or a friend and grab a copy today. There's a link in my bio and 25% OFF at the moment. Your support is HUGELY appreciated! #Seasonalfood #Eattheseasons #romanesco #squash #lemons #leeks #onions #roottofruit

E V E N T // Tonight I’m doing a demo @tasteoflo

E V E N T // Tonight I’m doing a demo @tasteoflondon @ 20:30 on the fire put stage 🔥 I’ll be cooking my plant based Winter Caesar salad with flame grilled miso mushrooms and seaweed whilst talking about sustainable diets. #climatecuisine #roottofruit #climavore #mushrooms #caesarsalad #miso #cookingonfire #seaweed @asiftoday @simonthebutch @djbbq #firecrew

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Tom Hunt

Join the sustainable food movement

Tom Hunt

Join the sustainable food movement

Recipes
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Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.

Recipes
Films
Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.