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

Carrot cake

Last September, the Spanish-Welsh artist Rafael Pérez Evans dumped about 29 tonnes of carrots on the doorstep of Goldsmiths university as an art piece called Grounding. The installation kickstarted local conversations about waste, including a protest that involved cooking with the carrots and, seeing as the university is just down the road from me, I […]

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 […]