Waste Not… Chocolate

Waste Not Chocolate

Over the last ten years all my work in food, writing, cooking and teaching has had a clear environmental focus. This passion for climate-friendly cuisine began as a teenager, when I lived and worked on a variety of intensive and agroecological farms. It then became my core focus in 2011 when I created my first […]

Waste Not… Lettuce

Waste Not- Lettuce

Salad is a bit like Marmite: you either love it or you hate it. I’m a lover of both, and they even taste good together – when your leaves are a bit wilted, just chop them up and sprinkle over Marmite toast, along with a boiled egg, if you’re feeling hungry. But we waste a […]

Waste Not… Celery

Waste Not Celery

A bushy head of celery with its leaves intact is quite spectacular and almost twice the size of a regular, chopped bunch from a supermarket. The stems tail off into broad, aromatic and savoury leaves that can be used as a herb to add depth to a soup or stew, or chopped up into a […]

Waste Not… Lemons

Lemons

Lemon rinds add flavour to roasts, make a versatile salty preserve and give summer salads a sharp boost. Good lemons are knobbly, juice-filled and can be eaten whole, like apples – rind, flesh, the lot. But it wasn’t until I visited Sicily that I really understood what a proper lemon tasted like. Stout trees populate […]

Waste Not… Cauliflower

Waste Not Cauliflowe

he once-neglected cauliflower has been lifted to new heights in recent years, and now features regularly on restaurant menus, where it’s treated like a delicacy: chargrilled as “steaks”, pulverised into rich purees or shaved for delicate salads. But it’s only now, with the alarm around food waste growing louder by the week, that we are […]