Tom Hunt
Tom Hunt is an award-winning chef, climate change campaigner and author
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Waste notYes you can: how to make beer-can chicken – recipeBeer-can chicken is far more than just a novelty – it’s an efficient way to cook a bird using up the dregs of an old can of beer, and made even thriftier with a spent coffee grounds rub
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Avocado fries can turn an under-ripe avocado into an unexpectedly delicious party piece
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This explosion of flavour transforms even a mundane meal into a super-tasty one
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If only the world’s annual 10bn kilos of used coffee grounds were used for fertiliser, leathers, skin-care products and even bio-fuel. Or this addictive kombucha …
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OK, it’s not all that like bacon, but ‘bananacon’ or ‘facon’ is easy, flavourful and interesting to eat
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The Danes rarely throw out old cakes. Instead, they convert past-their-best sweet treats into gorgeously rich truffles
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This spice pouch is a festive and thrifty way to use up tired spices and dried ginger and citrus peel
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A thrifty and pungent beetroot-leaf dressing to go with earthy roast beets, lentils and sharp feta
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Used coffee grounds make a surprisingly punchy and aromatic flavouring, especially in all kinds of desserts such as this French toast infused with a rich, dark chocolate custard
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Banana vinegar is rich, aromatic and a fine way to save brown bananas from the food waste bin – simply leave to ferment in the daylight
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Remouillage is a super-thrifty stock made from the already boiled-down elements of a first stock, added to fresh vegetables and simmered again to make a flavourful soup base
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Swap the egg white for aquafaba next time you make a classic sour cocktail – it’s less wasteful and keeps for longer, too
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