12 h. ago How to turn fruit and veg odds and ends into a frozen food topping – recipe | Waste not

The freezer is one of the best tools for saving waste. Here it makes an unexpected but inspired burrata topperWhile most Instagram food trends prioritise spectacle over substance, the viral frozen tomato idea that I’m employing today delivers genuine culinary value, and solves a common kitchen problem into the bargain. I’m a bit late to the party, admittedly, but it’s a versatile waste-saving technique.Its origin clearly derives from either Hawaiian shaved ice or granita, that classic Italian frozen dessert made by stirring and scraping or grating a sorbet-like base into shavings, and the approach essentially applies granita principles to fresh produce, while at the same time cutting out all of the hassle: simply pop any surplus or past-its-best fruit or vegetables in the freezer until they’re rock solid, then grate! Continue reading...

Society

58 h. ago Tesco's unique new pizza divides shoppers as fans rush out to try it

Pizza fans are applauding the Takeaway range in Tesco's frozen food section, with one new pizza boasting some rather exciting toppings shoppers claim they have never seen before

Politics

4 d. ago You're cooking onions wrong! Scientists reveal the secret to cooking the vegetable twice as fast

Browning onions is the first step of many great recipes, but scientists say you could be wasting your time doing it wrong.

Society

5 d. ago Never waste leftovers again with these five easy and delicious recipes

From a frittata that can use up just about anything in the fridge to a quick and easy fried rice, these recipes are perfect for using up leftovers

Politics

7 d. ago How to turn a single egg and rescued berries into a classic British dessert

Strawberries and cream meets Eton mess, using just a single egg white and past-its-best summer fruit – a towering successJust a single egg white can be transformed into enough elegant meringue shards to crown more than four servings of pudding, as I discovered when, earlier this year, I was invited by Cole & Mason to come up with a recipe to mark London History Day and decided to do so by celebrating the opening of the Shard in 2012. Meringue shards make a lovely finishing touch to all kinds of desserts, from a rich trifle to an avant-garde pavlova or that timeless classic, the Eton mess. As for the leftover yolk, I have several recipes, including spaghetti carbonara (also featuring salt-cured egg yolks that make a wonderful alternative to parmesan) and brown banana curd. Continue reading...

Events

3 w. ago How to turn empty pea pods into a summer risotto – recipe | Waste not

Blitz and sieve those pods into a flavour-packed, emerald-green puree that’s perfect for stirring through a risotto baseInspired by Raymond Blanc’s pea risotto from his 2015 book Kew on a Plate, today’s dish is Blanc at his best, demonstrating his skill and thrift at the highest level. I’ve simplified the original by making it entirely from pea pods and parmesan rind, not least to show just how much flavour and colour they hold. Continue reading...

Politics

4 w. ago How to turn beetroot tops into a delectable Japanese side dish – recipe

Blanch and chill leafy greens, then steep them in a simple seasoned broth to impart a gloriously rounded and savoury umami flavourThe ohitashi method is such an elegant way to enhance the natural flavours of leafy greens, while also reducing food waste. This traditional Japanese technique involves blanching and chilling leafy greens, then steeping them in a simple seasoned broth that imparts a wonderful and rounded savoury umami flavour. Most recipes for such greens use just the leafy part, but with ohitashi the stems are cooked first. Continue reading...

Politics