Anna Jones’ recipes for no-waste ribollita and herb oil | The Modern Cook

Two easy and appealing ways to zap food waste: a herby oil that keeps for ages and that you can drizzle on pretty much anything, and a warming, rustic Italian soup-stew made up of fridge leftovers

I’m heartened to say that the conversation around what we throw away has become a regular one, both in the press and in kitchens up and down the country.

While there is a place for recipes using carrot tops to make pesto, chickpea water for meringues and other cheffy ideas, the real difference when it comes to food waste is using every bit of what we buy: milk, bread, veg. With this in mind, I wanted to share some more flexible thoughts that use some of the most thrown away ingredients.

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