Tom Hunt
Tom Hunt is an award-winning chef, climate change campaigner and author
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Waste notHow to make a fridge-raid dinner salad – recipeHearty, nutritious and a thrifty way to give unused fruit and veg some love
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Italian-style meringues from egg whites that will keep for weeks (or make them into a stunning pavlova
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Store used lemon husks in the fridge or freezer, preserve them in brine and within three weeks you’ll have a ready-made condiment for next to nothing
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Chicken fat takes the classic dressing to the next level
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Who knew you could put the genie back in the bottle by pulsing stale breadcrumbs back into flour and turning that into pasta?
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Banana peel has long been used in cooking wherever the fruit is grown, and it’s packed with goodness, so instead of throwing it in the compost, surprise yourself with this spicy, savoury chutney
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Celery leaves, leeks and a splash of scarlet from preserved roast peppers make up the key components for this flavourful, seasonal couscous dish
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The umami-rich byproduct that magically renders from meat during cooking makes for a rich, savoury seasoning that works with all sorts, including popcorn
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Combine leftover roast veg with your choice of grains or pulses, and perhaps a herby green tahini sauce, and you’ll have a colourful and nutritious weeknight dinner
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A blend of whatever fruit, flowers, herbs and spices you fancy will make for a fragrant, personalised infusion
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New year, new feast: take a cue from Mexico and spice things up by making excellent use surplus or stale tortillas or nachos
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Opt for brown bread – crusts and all – over traditional wasteful white for a flavourful and nutritious Christmas bread sauce
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