Tom Hunt
Tom Hunt is an award-winning chef, climate change campaigner and author
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Waste notHow to turn parsley stalks into a powerhouse condimentA classic Italian seasoning to serve with fatty meat, roast or fried veg and oily fish (or even a braised leftover fish head)
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That bottle of crystallised honey lurking in the back of the cupboard is the perfect texture for this dangerously moreish tahini and nut bar
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… or use leftover veg, or tofu, or any other leftover meat – pad thai is versatile enough to make tasty use of them all
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Those softening summer tomatoes at the supermarket and some stale bread are ideal for this refreshing, cool gazpacho soup
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They often go to waste, but celery heart and butt are sweet and tasty, while the leaves can be used like herbs. Try them all in this take on the classic retro salad
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Zuni Cafe’s iconic roast chicken salad gets the zero-waste treatment
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Turn beetroot leaves into a delicious pakora – just coat in chickpea flour batter, fry until golden and crunchy, and serve topped with assorted tasty titbits
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The pulp collected from juicing fruit lends flavour, texture and colour to falafel
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Marrows have just the right texture to turn into delicious jam – this one features ginger and honey, but feel free to try your own flavours
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Get overripe fruit cheap from the grocer, then whizz it up into a summery lolly
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A thrifty and satisfying way to ferment a fresh ketchup with a harissa kick
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Bagnèt verd is a thrifty and tasty alternative to pesto, made with parsley instead of basil and stale bread instead of nuts and cheese