Caramelised artichoke leaves with burrata and pesto recipe | Waste Not with Tom Hunt

The more fibrous artichoke leaves are sensational sauteed and steamed in wine until caramelised – a perfect pairing with soft cheese like mozzarella or burrata Artichokes are wondrous things, full of a phenolic compound called cynarin, which momentarily inhibits our ability to taste sweetness, leaving the tastebuds insensible to it, then acutely aware soon after. Maybe that’s why they make me salivate so uncontrollably: they’re good for the senses, and even digestion, if not for making friends. Many recipes use only the heart, requiring a messy operation that involves removing the stalk, top and leaves, and discarding them. Few recipes give any guidance on how to use these up, which is odd, seeing as they’re so delicious, if a bit …

A homemade yoghurt recipe – with one strange ingredient | Waste Not

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, …