Don’t waste chicken fat – turn it into butter | Waste Not with Tom Hunt

Roast chicken drippings are a superb stock, but can also be whipped up into a super-savoury butter and spread on baked spuds and toast Forget bacon: chicken fat is enough to make any plant-based eater quiver and consider returning to omnivorous ways. The smell of a chicken roasting is homely and tantalising, and, like all meats, most of the flavour comes straight from the fat. Fat is a substance that we have come to detest: it’s seen as a route to obesity, as calorific, or just as that goo at the bottom of a roasting pan that’s so hard to clean off. The truth is, we need some fat in our diet, and it’s satiating, too; it also helps our …

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, …