Recipes

Click an image below to explore my climate-friendly recipes

Salad on a Stick

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

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…

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 ...

Tom Hunt eating a veggie burger

The Pulp Fiction Burger

The Pulp Fiction Burger is a plant based burger to use up juice pulp.

Regenerative agriculture

Regenerative agriculture

Regenerative agriculture is an ideology and farming practice based on many years of scientific research and agroecological farming…

Waste Not Chocolate

Waste Not… Chocolate

Over the last ten years all my work in food, writing, cooking and teaching has had a clear…

Biodiversity

Biodiversity

“Biodiversity” The variety of life (from a single-celled organism or plant to a mammal) within a defined location…

Food Sustainability

Food Sustainability

“Food Sustainability” A holistic approach to food that considers how our nutrition impacts the world around us from an…

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…

Waste Not Celery

Waste Not… Celery

A bushy head of celery with its leaves intact is quite spectacular and almost twice the size of…

Lemons

Waste Not… Lemons

Lemon rinds add flavour to roasts, make a versatile salty preserve and give summer salads a sharp boost.…

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…

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…

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

Overlooking the olive groves of the northern West Bank, standing on a patio in the hills of Jenin, Bessama…

How To Make Your Beetroot Leaves Into a Delicious Dip

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…

Roast cauliflower steaks

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…

Vegan Chard and Caper Tart

Vegan Chard and Caper Tart with Parsley and Mint

All articles loaded

No more articles to load

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

All articles loaded

No more articles to load

Climate friendly recipes,
events and exclusive offers
straight to your inbox

Subscribe

Events

Catering/Consultancy

About

Join the sustainable food movement

Eco Chef Tom Hunt © 2020 | Privacy Policy | Cookie Policy

Tom Hunt

Join the sustainable food movement

Tom Hunt

Join the sustainable food movement

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.

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.