A third of all food produced for human consumption around the world is wasted. If you love to cook you’re in a great position to do your small part to reduce food waste, one meal at a time. Bones and vegetable offcuts become stock, stale bread is blitzed into fresh breadcrumbs and coriander roots are cleaned up to pound into curry pastes – all of which freeze well. So before you go shopping, or bin food off-cuts, think about what delicious dishes you can make from what you have on hand. Here are my favourite no waste recipes.
Portuguese Rice Pudding Like this recipe? You’ll love my online Portuguese cooking class! Rice pudding is one of the most typical Portuguese desserts. It always makes an appearance at celebrations, from birthdays to weddings, and is usually decorated with a relevant motif sprinkled on top in cinnamon; initials or numbers are popular for birthdays, while […]
Shortcrust Cookies Like this recipe?Discover more simple pastry recipes here! I hate wasting pastry offcuts, so when I make a tart or pie I use the remaining pastry for these tasty little shortcrust cookies (see the video below for another of my favourite pastry tricks). Unlike puff pastry, shortcrust can be rerolled without ill effect, […]
Duck Fat Potatoes Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! Duck fat potatoes are quite a delicacy in France – so when I had some rendered duck fat left over from frying duck breasts for duck à l’orange (see video below), I thought I’d make some. The verdict: […]
Vegetable Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes A good vegetable stock can be the base of great soups, risotto, casseroles and many other dishes. Roasting the vegetables before boiling them adds further flavour and depth. Stock freezes really well too, so you can always have some […]
Chicken Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes A good chicken stock is the base for great soups, risotto, casseroles and many other dishes. Even seafood and red meat dishes often use chicken stock for its subtle flavour that adds depth without competing with the star ingredients. […]
Miso & Sesame Cookies Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Japanese sweets often have an intriguing blend of sweet and savoury, and I love these miso-spiked ones. I like white miso for its mild taste, but you can experiment with different ones if you like a more […]
Tempura Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Tempura is an example of how the Japanese take inspiration from other cultures and make it their own. Battered fried seafood and vegetables was introduced to Japan by Portuguese missionaries in the 1700s – the Japanese lightened the batter, added […]
Zabaglione Join my food & wine tour to Italy to discover more Italian regional specialties! Zabaglione is a deliciously frothy combination of egg, sugar and wine that’s best eaten as soon as it’s made. It originated in Italy hundreds of years ago and migrated to France where it became known as sabayon. Sicily’s famous fortified […]
Hamin Eggs with Cumin Salt Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! I first tasted this dish in the mid ‘90s at Middle Eastern restaurant Fez in Darlinghurst, and it became my go-to breakfast dish. Years later I discovered that it’s the long slow cooking that gives […]
Lebanese Pink Pickled Turnips Like this recipe? You’ll love my online Lebanese cooking class! Pickled vegetables are always on a Lebanese table. Olives, chillies and turnips are most common, and small stuffed eggplants (makdous), cucumbers and cauliflower are also popular. The most distinctive are the pink pickled turnips, traditionally stained bright pink with beetroot. These […]
