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.…
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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…
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 Goldsmiths university as an art piece called…
Chargrilled purple sprouting broccoli and clementines
This recipe and introduction is from my cookbook Eating for Pleasure, People & Planet. During early spring when there are fewer seasonal goods to choose…
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 a campaign to help kids eat more…
Sustainability Spotlight Asparagus
Did you know? The ancient Egyptians loved asparagus and called it a “food of the gods” Asparagus – April to June Ready, set,…
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 ...
The Pulp Fiction Burger
The Pulp Fiction Burger is a plant based burger to use up juice pulp.
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
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” 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” 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
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
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.…
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… 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
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…
Palestinian Maftoul, Roasted Roots and Chickpea broth
Overlooking the olive groves of the northern West Bank, standing on a patio in the hills of Jenin, Bessama taught me how to make maftoul, a…
Waste Not… How To Make Your Beetroot Leaves Into a Delicious Dip
I’ve written this piece in partnership with Victorinox who have supplied me with the walnut handled knife and the chopping board (pictured) below. As a…
WWF – One Planet Plate – Roast cauliflower steaks, crispy leaves and hazelnut sauce
WWF’s EARTH HOUR is the biggest movement to protect our planet. Hundreds of millions of people around the planet take part in WWF’s Earth Hour every year. This year,…
Rhubarb and Hibiscus Muscovado Pavlova
A recipe of my Roast Rhubarb and Hibiscus Muscovado Pavlova with River Cottage Food Tube! This is a colourful and seasonal twist on a typical…
Zero Waste, Cauliflower Leaf and Floret Kimchi
Kimchi is powerful stuff and an acquired taste, however it is certainly a taste worth acquiring… Fermented kimchi contains probiotics and good bacteria that support a…
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…
Salt Marsh Hogget, celeriac puree, green sauce
Salt marsh hogget is the most flavourful meat you could imagine. A hogget is a lamb that is between one and two years old –…
Clam, leek and pearl barley risotto
March is a month full of potential: signs of spring are everywhere, crocuses are in bloom and the daffs are beginning to swell. The keen…
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
First published in the Guardian – Photographs by Elena heatherwick This is a variation on a pesto recipe that I learnt from a close friend…
Oysters: Smoked, Pickled, Ceviche’d
My friend Patricia Coplestone, a permaculture farmer in Dorset describes this time of year so well. With the tone of a sorceress she will say…
Five seasonal pickles made with abundant and affordable roots
Originally published on www.bristol2015.co.uk You can pickle just about anything from apples to snails. Pickling is an enjoyable way to make the most of a…
Borough Market January – Rejuvenating Bone Broth
This blog was originally published on www.boroughmarket.org.uk. All good food starts with the ingredients. In this blog series I’m setting out to illustrate this by finding…
Leftover roast potato tortilla
A simple dish, yet so delicious when made with care. A lot of us cook way too much food for christmas, this is a delicious…
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…
How to cook and prepare a spider crab
Preparing crab takes time and is a real challenge, but so rewarding. It is the freshest and most flavourful way to eat it. I really…
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…
June – Fish on Friday, Pan-fried pollack with aioli and baby artichokes
Previously published on www.fishonfriday.org.uk visit their website for the recipe. Summer is officially here: let’s make the most of it, get down to the beach…
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…
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…
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…
Purple sprouting broccoli with melted blue vinny
Purple sprouting broccoli has a relatively short season from January/February to April. So it is one to watch out for. Waste not: It’s tender stems…
Pearl Barley Pilaf with honey, roots and hazelnuts
At Poco we’re well known for our seasonal approach and our delicious meat. However my real passion is the seasonality of vegetables and the diversity…
Frittata with charred spring onions, dill, mint
This is a super yummy, fast lunch or healthy dinner. Supermarkets sell herbs in spindly over priced plastic packages. Buy herbs from the market that…
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
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…
Ultra Light Sponge Cake with Orange Sorbet
I’m a sucker for fads. I’ve been vegetarian, vegan, freegan, a serious carnivore butchering everything from a squirrel to an ox. Even put myself on…
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…
An Alternative Valentine’s Banquet – Heart Kebabs
This coming Valentine’s we are partnering with Trevor Beattie’s Charitable Foundation to produce an Alternative Valentine’s Banquet at Space No.9, Shoreditch – with all event…
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
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…
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 is a kind of yellow pear that has a complex flavour. It works well in savoury dishes, most commonly used to make membrillo or…
Pumpkin Pie with Cardamom and Maple Syrup
Pumpkin pie – Halloween – yum! This isn’t strictly a pumpkin pie because the recipe calls for butternut squash. But squash pie just doesn’t sound…
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…
Roasted Quince, Stichelton, Leaves, Walnuts and Agave Syrup
I’ve recently discovered Stichelton cheese, an amazing creation. The story goes that regulations state Stilton has to be made with pasteurised milk. So Stichelton was invented using…
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…
Crown Prince Squash Soup with Chili Oil
Crown prince is my favourite squash. It has an intriguing pale, teal green coloured skin and a particularly vibrant orange flesh. Its flavour is richer…
Beetroot Soup with Yoghurt and Caramelised Butter
I like beetroot soup to be smooth and earthy, savoury with a slight hint of citrus. Beets store well but in November they’re still really…
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
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…
Venison Steak with Parsnip Puree
Roe and sika deer are in season from November. They provide an iron rich, dark red meat. You can use fillet or haunch for this…
Roast Beetroot, Pak Choi, Labneh and Cumin
Beetroots are plentiful and sweet at this time of year. I love eating them with cumin and yoghurt, so I created this recipe to combine…
Babaganush and Homemade Flat Breads
This is one of my favourite recipes of all time. Babaganush must have a smokiness to it. Essentially, the way to get this smokiness is…
Chocolate Torte with Caramelised Beetroot
This is a very simple recipe. The chocolate has an incredible velvety texture and is to die for. Beetroot is delicious in the summer and…
Cleo the Friendship Bread: Video Blog
Cleo has been passed between hundreds of friends in the UK and Europe already and she makes a very tasty loaf of bread indeed. If…
Porchetta di Testa – Rolled Pig’s Head
In my search for forgotten ingredients I have tried my damnedest to be thrifty and imaginative. But for some reason I always return to the…
Homemade Curd or Ricotta Style Cheese
I hold cheese-makers in such high regard. I see them as modern day alchemists and true artisans. When I first made ricotta at home I…
Grilled Apricots with Ricotta and Somerset Cider Brandy
I have been waiting patiently for apricot season for ages! Apricots are a delicious and savoury fruit, and only available for a couple of months…
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…
Beech Leaf Gin by Peter from Absolutely Wild
Here is a very exciting and easily made wild aperitif by Peter. I don’t know about you, but I’m going straight out for a walk…
Sheep Head with Cumin and Lemon
If you’d like to really embrace the ‘nose to tail’ ethos, eating the head of an animal is a good start. It will give you…
Carrot and Blood Orange Salad with Mint and Cumin
On Friday night Forgotten Feast will be cooking up a huge banquet in Hackney. I will be cooking my favourite food inspired by the south of…
Sourdough Bread, Clay Ovens and Leaven
I find real beauty in the simplicity of sourdough. The fact that two ingredients treated with a little love and care can produce such a…
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
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…
A Punchy Salad of Celeriac and Squash for the New Year
Seasonal Produce (January): Crown prince squash, celeriac, winter greens Waste not – In this salad were not wasting anything. Were keeping the stalks which add…
Seasonal Winter warmer of cabbage soup with cured pork fat
This is a lush and very simple soup that makes the most of those cuts we disregard and wouldn’t normally eat in the UK. In Italy…
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…
Feeding the 5000: Pigs Liver Bruschetta
Pigs liver is a straight up poor mans calves liver, and with out any of the guilt. Its really important that the livers are fresh,…
Feeding the 5000: Ribollita, a traditional Tuscan soup made with leftovers
Ribollita is a traditional and robust Italian dish made from leftover soup, vegetables and stale bread. It is a dish that is perhaps a perfect…
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
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
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…
Guest Blog: Charlton Nicoll – Windfall Tatin
Seasonal Produce (November): Apples, Pears For this delicious classic, hunt for apples or pears that are a bit past their best, or fallen from the…
Roasted Jerusalem Artichokes with Parsnips, Desiree potatoes and Rosemary
Bounding with Autumnal flavour Jerusalem artichokes are the perfect comfort food as we fall into the winter months.
Grilled Sardines with preserved lemons and bone marrow toasts
Seasonal Food (October): Lemons Sardines are utterly scrumptious with their oily rich flavours. Preserved lemon then steps in with a mellow salty sour burst, and…
Discover more articles
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 excuse any typos. Join the conversation on…
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 Goldsmiths university as an art piece called…
Sustainability Spotlight Asparagus
Did you know? The ancient Egyptians loved asparagus and called it a “food of the gods” Asparagus – April to June Ready, set,…
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 County, due west of the Rift Valley…
Climate Change
‘Climate change‘ A change in climatic patterns, specifically referring to the great acceleration. A proposed new era called the Anthropocene, where humankind’s impact on the…
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 ...
Three: bulk-buying and co-ops
In the third instalment of his column on living waste-free, chef Tom Hunt tackles bulk-buying through co-ops
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.…
Two: buy from local markets
LOCAL MARKETS AND health food shops are food places where culture and community are still strong and thriving. Shopping at your local market will not only help you…
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…
The Long Read: Our Food System
What did you have for dinner last night? Humour me for just a minute and think about the ingredients in that meal. One by one,…
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” 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
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
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.…
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… 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
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…
One: Cut down on plastic
In this eight-part series, I describe how to go waste-free in your own home. First up: cutting down on packaging when you shop WHAT DOES ‘ZERO waste’…
Cooking at Dan Barber’s WastED Restaurant
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…
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.
