As I’m sure you are aware we currently waste more than a third of all food we produce. Much of this food is saveable and wasted unnecessarily – not just at every level of the food chain but in our own homes. Dan Barber is a chef from upstate New York – who owns two restaurants called Blue Hill named after his families farm. It would be fair to say Dan is at the forefront of the sustainable food movement. Recently he has made it his mission to fight food waste and created a nomadic pop up called WastED. His pop-up WastED focuses on using food that would otherwise be wasted, utilising bi-products from the food industry and making them into delicious thought provoking food.

I had the privilege of spending an evening cooking at the restaurant and contributed a dish to the menu as the guest chef. My dish was inspired by one of Dan’s iconic dishes called Rotation Risotto, which he serves in his restaurant Blue Hill at Stone Barns.  In order to keep soil healthy and alive, farmers must grow a variety of crops in rotation that help restore nitrogen, proteins and nutrients back into the soil.

I made a rotation risotto with an English twist, porridge, made using rye and spelt from Gilchester’s Organics trial fields, topped with clover – a cover-crop grown to replace proteins in the soil, enabling the growth in rotation of more spelt and rye in an organic and regenerative farming system. Clover isn’t usually eaten but is perfectly edible and interesting to taste. The porridge was flavoured with mushrooms grown on used coffee grounds and celeriac cooked from Root to Fruit – using the roots, skin, flesh, stems and leaves which were dried into crispy chips. The porridge was decorated with sprouted rye, puffed spelt and foraged greens, including the clover from the farm. To finish the porridge I served a mushroom tea made using wild mushroom seconds from the wholesaler Mash and truffle honey, flavoured with the nubs of white truffle. You can find a home-cook version of the recipe here on the Guardian website.

Conventional food production is one of the main contributors to climate change. Food waste is unnecessarily adding to these issues. Fortunately the solution is a positive and tasty one: we have the power to reduce our individual impact on the environment and to contribute considerably towards regenerating the environment through buying local, seasonal produce grown within environmentally sound farming systems. And by reducing the food we waste at home we can also make this affordable.

Here is a visual blog of photos taken on the evening by Miles Willis.

Tom Hunt prepping the tea or mushroom kombu dashi
Pre-service calm, prepping the tea or mushroom kombu dashi for my dish. Made with wild mushroom seconds, all the coarsest trimmings from the vegetables used in the porridge and honey flavoured with white truffle nubs
Setting up the teapots
Setting up the teapots for the mushroom and truffle honey tea
Kitchen briefing
Kitchen briefing
Dan Barber Tasting
Dan Barber Tasting
Plate test
Plate test
Taste test
Taste test. Yum
Tom Hunt demonstrating his dish to the WastED team
Demonstrating my dish to the WastED team
Tom Hunt, Dan Barber, WastED Selfridges, London
Tom Hunt, Dan Barber, WastED Selfridges, London
Describing the Root to Fruit ethos behind my dish and the inspiration Dan Barber has given to Tom Hunt
Describing the Root to Fruit ethos behind my dish and the inspiration Dan Barber has given me
Trial-crop rye and spelt porridge with white truffle and honey tea
Trial-crop rye and spelt porridge with white truffle and honey tea

PREP TIME

COOK TIME

SERVES

Ingredients

Directions

Share

Twitter
Facebook
Email

Share

Twitter
Facebook
Email
Print

Discover more recipes

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.…
Regenerative agriculture

Regenerative agriculture

Regenerative agriculture is an ideology and farming practice based on many years of scientific research and agroecological farming practices such as organic, biodynamic and permaculture.…
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…
Biodiversity

Biodiversity

“Biodiversity” The variety of life (from a single-celled organism or plant to a mammal) within a defined location or system, from the whole world to…
Food Sustainability

Food Sustainability

“Food Sustainability” A holistic approach to food that considers how our nutrition impacts the world around us from an environmental, social and economic perspective which aims…
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…
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.…
Lemons

Waste Not… 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…
Waste Not Cauliflowe

Waste Not… Cauliflower

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:…
Waste Not Potato Peelings

Waste Not… Potato Peelings

It’s not surprising that the many people are up in arms about how much food we waste, and potatoes are part of the problem: about…

Autumn / Apricot Frangipane

After incubating the ground over the summer months the sun grows soft and the wind drops a degree in temperature – signalling agriculturalists to prepare…
Chocolate pot with Candied Beetroot

Chocolate pot with Candied Beetroot

CANDIED Beetroot Eat as sweets, decorate cakes or make my super rich chocolate pot. 150g unrefined sugar, 100ml water, 1 medium beetroot (about 200g) Wash…
Chocolate salted rye cookies

Chocolate salted rye cookies

This recipe is adapted from Chad Robertson’s Tartine book 3. These are the best cookies I’ve ever eaten. Say no more. Ingredients – makes 20 cookies…
Cavolo nero and walnut dip

Cavolo nero and walnut dip

First published in the Guardian – Photographs by Elena heatherwick This is a variation on a pesto recipe that I learnt from a close friend…
Spider Crab Paella

Fish on Friday, Spider Crab Paella

My poly-tunnel and veg patch are now bulging with glorious summer vegetables: bell peppers, aubergines, broad beans, new season beetroot, onions, and garlic. The courgettes…
Watercress-pasta-pesto

Veg Box – Watercress

This post was previously published on www.goodbyesupermarkets.co.uk A wonderful springtime green is Watercress. A powerhouse of vitamins and minerals that should perhaps have been Popeye’s…
Wild Food

Wild Food, foraging in May

This month Absolutely Wild’s Peter Studzinski drops by to give us some great tips about foraging in May. For foraging, May is a transitional month between…
Wild Garlic

Veg Box – Wild Garlic

‘You may occasionally find wild garlic for sale in local farmer’s markets, but they grow abundantly, so why not go out in search of your…
Prawn-ceviche

May – Fish on Friday, Ceviche

I’m writing for a new website called www.fishonfriday.org.uk It’s brilliantly informative about all things fish, with recipes, techniques, and buckets of information about sustainability. This…
Veg Box – Spring onions

Veg Box – Spring onions

Said in the most positive possible way Spring is almost here! Time for salads and fresh foods to awaken us from our Winter slumber. Spring…
Smoke and forage

Smoke and forage

If you enjoy the alchemy and adventure of smoking and foraging for food but have never had the courage to do it, then this is…
Pomegranate Chocolate Brownies

Pomegranate Chocolate Brownies

What food could be more erotic than a super rich chocolate brownie with jewels of pink and a sticky pomegranate molasses. This, for me, is…
Christmas Leftovers – Brussel Colcannon

Christmas Leftovers – Brussel Colcannon

Brussel sprouts aren’t everyone’s favourite vegetable. Maybe thats why they’re neglected, lack the love they deserve and are always overcooked. So it’s no surprise that…
Seasonal Roasties with Chimichurri

Seasonal Roasties with Chimichurri

I’m always surprised by the seasonal variety of veg available in December and January. Theres only a few months where we’re limited to roots and…
Christmas Persimmon Salad

A Fresh Christmas Persimmon Salad

Persimmon, sharon fruit, kaki or even ‘fruit of the gods’ is a unique and delicious fruit that either tastes like a fresh, sweet, fruity date…
Quince Frangipane

Quince Frangipane

Quince is a kind of yellow pear that has a complex flavour. It works well in savoury dishes, most commonly used to make membrillo or…
Celeriac Gratin

Celeriac Gratin with Anchovies

Celeriac gratin was one of my favourite dishes at River Cottage. Hugh’s addition of anchovies is genius. So I guess this recipe is a homage…
3 Pinchos – Canapes

3 Pinchos – Canapes

Pincho literally means ‘spike.’ Normally skewered with a toothpick, it is eaten as tapas in northern Spain. I like my pinchos to be an intense…
Gurnard Parcel with Fennel

Gurnard Parcel with Fennel

Gurnard is a delicious, firm fleshed fish that roasts well and is even good raw as a ceviche. In this recipe we wrap the fish…
Deviled Kidneys

Deviled Kidneys

I love deviled kidneys, there’s no two ways about it. They’re so rich and unctuous, eating this dish makes me feel spoilt, and for very…
Cleo the Friendship Bread

Cleo the Friendship Bread

We at Forgotten Feast have sent our sourdough starter Cleo into the wide world. We were Inspired by Herman the German Cake and also our…
Beetroot Chocolate Cake

Beetroot Chocolate Cake

Beetroot’s earthy sweetness goes incredibly well with bittersweet chocolate. The beetroot lends a complex and wholesome flavour to the cake that helps relieve the guilt…
Cure pork fat at home

Cure pork fat at home

Cured pork fat This recipe takes the ‘No Waste’ ethos to the next level. Lots of people avoid fat for health reasons, but there’s no…
The Life of a Loaf

The Life of a Loaf

7 Ways To Use A Loaf Throughout Its Life Bread is a product that we expect to buy uber fresh. It’s almost seen as our…
Fruits

Devilled kidneys on toast

This was one of my favourite dishes while I was working at River Cottage, me and Ray Smith the house butcher used to fight over…
Mis-fit veg with babaganush

Mis-fit veg with babaganush

Through mass production, a lot of perfectly good veg is wasted. One of the most ludicrous reasons is that a vegetable is superficially ‘ugly’ or…
Brain Food

Brain Food

Surely its the ultimate insult to throw a brain in the bin, it is however a lot of work to remove from the head which…

For more of Tom’s recipes... Check out his new book

Eating
for
Pleasure,
People &
Planet

By TOM HUNT

Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.

Share

Twitter
Facebook
Email