You can make your own live yoghurt from a pint of milk – and a few chilli stalks, thanks to the friendly bacteria they contain
It wasn’t until I started cooking for 2,000 or more people over a weekend at music festivals that I realised how the tops and tails of vegetables we lop off stack up. Often they don’t need to be removed at all, like the tails on carrots, beans and turnips, which look more attractive left on. When the soily tops do need to be removed, a little extra precision can save a lot of food.
One of my festival recipes is harissa. We used to cut the top off two kilos of chillies, wasting about 300g, until I realised you can just as swiftly pluck the green stalk off. Although preparing vegetables with care at home will save only a little food each meal, it will amount to a considerable size over a year.
Read more: theguardian.com
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