10 h. ago How to turn broad bean pods into a refreshing summer soup – recipe | Waste not

Turn shelled broad bean pods into a quick, bright green and nourishing soup – an ingenious way to use an otherwise unused byproductBroad bean pods are one of the most under-appreciated edible scraps, and I can’t believe I haven’t written about them here since way back in 2018, when I deep-fried them in spices. They’re wonderfully fragrant, and yield the essence of the broad bean’s familiar flavour without having to use the bean itself. Continue reading...

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7 d. ago How to turn veg scraps into a delicious dip – recipe | Waste not

These dips are a colourful, low-waste way to eat the rainbow and save vegetable odds and ends from the compost binMy friend Hayley North is a retreat chef whose cooking is inspired by the Chinese “five elements” theory: fire, earth, metal, water and wood. Each element corresponds to a colour and an organ in the body (earth, for example, is yellow and linked to the spleen). Years ago, Hayley made me the most deliciously vibrant and earthy bright-red dip from kale, and today’s recipe is a homage to her nourishing, elemental approach, while also saving scraps from the bin. Continue reading...

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2 w. ago How to turn the whole carrot, from leaf to root, into a Moroccan

Save those bright green carrot tops from the compost bin by whizzing them up into a spicy sauce for topping a North African-spiced carrot stewToday’s warming recipe makes a hero of the whole carrot from root to leaf, and sits somewhere between a roast and a stew. The lush green tops are turned into a punchy chermoula that is stirred into the sauce and used as a garnish. Continue reading...

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2 w. ago Honey & Co’s recipe for broccoli, pea, broad bean and leek maa’kuda

A Tunisian-style vegetable quiche that’s perfect for taking on a picnicRule one of a good picnic: don’t bring anything that needs a knife and fork, or a fridge. Rule two: nothing too crumbly (we’re looking at you, filo). Rule three: bonus points if it gets better after a few hours in a sealed plastic container in the sun. Today’s Tunisian-style quiche passes that test with flying colours: it’s sturdy, green, and full of spice and charm. Bake it, slice it, pack it. Eat with your fingers, chase with cold lemonade. And if you drop a piece? Rule four: pretend it never happened. Continue reading...

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3 w. ago How to turn unripe stone fruit into a brilliant Japanese condiment – recipe | Waste not

Stubbornly unripe stone fruit are common in UK supermarkets, but it turns out they’re just the thing to turn into a classic, Japanese-style fermentUmeboshi is a puckeringly sour and umami-rich Japanese condiment made with ume, an Asian plum that’s closely related to the apricot. It’s usually made with ripe but firm fruit, which aren’t all that dissimilar to the under-ripe and slightly flavourless apricots and plums found in most UK supermarkets and which make a great British stand-in for ume. Continue reading...

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3 w. ago José Pizarro’s recipe for broad bean and mint tortilla with a manchego crust

Easy come, easy go: make the most of broad bean season with this simple dish that’s full of flavourIn Spain we say, “Habas en abril empiezan y en abril se acaban” – that is, broad beans begin in April and end in April. In the UK, the season starts a bit later, around June, so we’ve got a bit more time yet to enjoy them. Still, the season is short, so I use these wonderful beans as much as I can, while I can. This is the kind of dish I’d make on a quiet afternoon: simple, full of flavour, nothing fancy. Just a nice way to enjoy what the season gives you, before it disappears again for another year. Continue reading...

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4 w. ago How to turn store cupboard grains, nuts, seeds and dried fruit into a brilliant nutritious loaf – recipe | Waste not

This overnight no-knead bread casts a vote for biodiversity and is a great way to enrich your family’s dietToday’s rich, nutritious and no-knead bread is a cornerstone of my weekly routine. Every Saturday, I make a simple rye bread dough, and gather whatever grains, nuts and seeds need using up – from forgotten millet to that last handful of brazil nuts – and soak them overnight. By Sunday lunchtime, the house will be filled with the homely aroma of fresh bread emerging from the oven. Continue reading...

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