9 h. ago How to turn hazelnuts into a brilliant flour for cakes – recipe | Waste not

A luscious torte is a great way to use up that big bag of nuts in the cupboard and to make use of the season’s pearsEach recipe in my cookbook Eating for Pleasure, People & Planet includes optional whole food ingredients such as rapadura sugar, emmer wheat and flaxseeds to boost nutrients and flavour, while also keeping things adaptable so you can use up what you already have in the cupboards. Writing a plant-based cookbook taught me new ways to save waste, and confirmed my belief that zero-waste cooking is whole food cooking. Aquafaba (the liquid from a tin of chickpeas or other beans), for example, is a powerful emulsifier that can replace eggs, especially when whisked with ground flaxseeds or chia. It’s a brilliant way of turning what we’d usually pour down the sink into cakes with remarkable lift and texture. Continue reading...

Politics

7 d. ago Don’t pour that olive brine down the drain – it’s a flavour bomb | Waste not

There’s more to that salty umami aroma than kickstarting a dirty martini. Use it to give your focaccia a perfect flavourful crustWhen I taste-tested olives for the food filter column a few months ago, it reminded me that the brine is an ingredient in its own right. This intensely savoury liquid adds umami depth to whatever it touches, and, beyond seasoning soups and stews, it can also be used to make salamoia, the aromatic brine that’s traditionally used to top focaccia and create that perfect salty crust. Continue reading...

Events

1 week ago Helen Goh’s recipe for pear, chocolate and hazelnut torte | The sweet spot

Sweet pears sink into and cut through this rich, fudgy, nutty treatUnlike lighter, flour-based cakes, tortes are traditionally rich and dense. Often made with ground nuts instead of flour, this gives them a fudgy, moist texture. Here, ripe pears sink gently into a dark chocolate and hazelnut batter, with the flavours of vanilla, almond and cardamom subtly enhancing the depth of the chocolate and teasing out the fruit’s perfume. Continue reading...

Politics

2 w. ago How to turn the dregs of a tin of golden syrup into a delectable toffee sauce – recipe | Waste not

Pour over baked apples for a delicious dessert inspired by Bonfire Night toffee applesLyle’s golden syrup comes in the most ornate and nostalgic of tins, but the syrup inside often proves almost impossible to extract entirely. Turn what might otherwise be wasted into this luxurious toffee sauce to savour on Bonfire Night, especially when drizzled generously over cinnamon baked apples with scoops of vanilla ice-cream. Continue reading...

Politics

3 w. ago How to turn pastry scraps into a quick and tasty caramelised onion tart – recipe | Waste not

This simple and on-trend upside-down tart turns leftover trimmings into a fun twist on a French classicThis is my quick version of pissaladière, and it transforms a small amount of leftover pastry scraps into a spontaneous treat. Keep and combine any trimmings into a ball and re-roll as and when required. Pastry keeps well in the freezer, and by skipping two time-consuming steps in the traditional recipe – that is, making the pastry and caramelising the onions – this one comes together about an hour faster. Instead, the onions are cooked upside down, steaming and caramelising beneath a blanket of pastry with anchovies and black olives for a fast, fun twist on a French classic. And if you have less pastry, you can always halve the recipe. Continue reading...

Politics

3 w. ago This Halloween vegetable is a ‘nutritional gold mine’ and packed with protein

Every part of a pumpkin is edible – so don't throw away the skin or innards if you're carving a jack-o'-lantern

Politics

3 w. ago Pumpkins are ‘nutritional gold mines’ that shouldn’t be tossed in the trash. Here’s what to do with yours after Halloween instead

Experts say not to worry if your pumpkin’s been sitting on the porch all month

Politics

4 w. ago Don’t chuck your parmesan rind – it is an excellent stock cube – recipe | Waste not

Keep that corn cob for its starchy, flavourful pulp to simmer in a creamy orzo risotto, and drop in a spent parmesan rind for a surprisingly luxurious mealParmesan rinds are the ultimate zero-waste hack – like a cheesy stock cube, they enrich stews, sauces and all sorts, and add pure deliciousness in the form of umami depth and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. This week’s recipe uses them in a thrifty, creamy corn orzo that transforms a few simple ingredients into comforting autumn fare. Continue reading...

Politics

4 w. ago Americans losing $728 per year due to simple food mistakes. Five easy changes to help you save money

Four go-to dishes can help you use up food in your fridge to stop it from being tossed

Economics