It's Food Waste Action Week this week and we have been looking at all of the little ways we can make our fruit, veg' and pennies go further.
Making the absolute most of the ingredients in our dishes has never been more important. The cost of food has risen exponentially in recent years and we are all aware of the importance of reducing the amount of food we send to landfill.
Each stage in the production of our food, from farm to fork, draws resources from the planet and produces greenhouse gas emissions. When food goes directly to landfill, it rots and releases methane which is 80% more harmful to the atmosphere than co2.
In the hospitality industry, we know that we too are accountable for food waste. Therefore, from using the very best seasonal and locally sourced produce to watching our portion sizes, small changes to the way our kitchen teams create and prepare the dishes can make a difference each day. Our chefs have shared some tips and tricks to reduce food waste at home too.
AS FRESH AS CAN BE
Check use by dates rather than best before, most food will be completely safe and still tasty after it's best before date. Take note of use by dates while shopping and try not to buy what you might not have time to use.
The way we store our food has a huge impact on how long it can last. Try putting a paper towel inside bags of greens to absorb excess moisture, pop fresh herbs stem-side down in a water-filled cup in the fridge and keep mushrooms in paper bags rather than plastic so they don’t get slimy.
Keeping your fridge at the correct temperature will help keep your food fresher for longer. WRAP says the average UK fridge temperature is set too high at 7°C - adjusting it to below 5°C could extend the life of milk and other perishables.
WHOLE ANIMAL BUTCHERY
Eating and enjoying meat shouldn't cost the earth. By choosing sustainable, local sources and thinking up ways to creatively make use of all cuts of the meat, we can reduce the environmental impact.
Whole animal butchery is an ancient tradition that involves utilising the entire animal for meat. It is often the chosen practice at more small-scale butcher shops where skilled butchers focus on one animal at a time and attempt to get the very best from every muscle, organ, fat and bone.
It's not all about the prime cuts either, nose to tail cookery exposes our chefs to using some of the grizzlier bits of the animal that might not usually get used, but still taste delicious. Anthony, Head chef at The Cricketers has a real passion for butchery and makes the most of whole local venison, lamb and pigs. His home-made sausages are legendary and make great use of all those off cuts and fat you get from a whole pig.
WASTE NOT WANT NOT
Our chefs are part of a WhatsApp group with one of our main produce suppliers - Fisher and Woods - where they share any 'wonky' fruit and vegetables that haven't sold for us to use. This allows our creative chefs to conjure up dishes using this surplus produce in more interesting ways, such as use on a specials menu.
The kitchen team at The Feathers, Holt, made use of some surplus bananas for their community coffee morning recently.
TRY IT OUT AT HOME
A couple of simple recipes our wonderful chefs have under their belts for making ingredients go further.
Walnut and Leek Tops Pesto
Steve Coakley-Angier - Head Chef at The Packhorse Inn, Moulton
Ingredients
3 leek tops, finely chopped
8 tbsp of rapeseed oil
3 garlic cloves, crushed
1/4 cup of walnuts
1/4 tsp of sea salt
pinch of black pepper
1 lemon
1 1/2 cups of basic leaves and stems, chopped
3 tbsp of chopped parsley leaves and stems
Method
Heat a little oil in a frying pan and gently sauté the chopped leak tops over a medium-low heat for 2-3 minutes. Remove from the heat and set aside for later.
Season the crushed garlic cloves with a pinch of sea salt. Add to a food processor/blender and pulse until fine.
Roughly chop the basil and parsley.
Add the basil, parsley, sea salt, pepper, sautéed leek leaves and walnuts to the garlic and blend again.
Drizzle in some oil, enough so that the sauce binds together and forms the consistency you desire for your pesto.
Season with sea salt and black pepper to taste.
Adding a squeeze of lemon juice will give the pesto a little zest but is not essential.
Store in an old jam jar and drizzle into pasta or salads.
This zero-waste pesto can keep in the fridge for up to a week, longer still if it is submerged in oil.
Hispi Cabbage Leaf Sauerkraut
Steve Coakley-Angier - Head Chef at The Packhorse Inn, Moulton
Ingredients
1 head of green hispi cabbage (2.5 pounds), outer leaves removed, halved, cored and thinly sliced
1/2 cup cider vinegar
1 tablespoon of Maldon sea salt
Method
In a medium saucepan, combine the cabbage , vinegar, salt and just enough water to cover.
Cover, and cook over medium heat, stirring occasionally, until cabbage is tender, do not allow pan to go dry.
Store in an airtight container and refrigerate. It should last for up to 2 weeks.
Cauliflower Kimchi
Lewis Ryan - Head Chef at The Weeping Willow, Barrow
Ingredients
1.25 kg cauliflower leaves, with stalks removed
60g salt
37g garlic, peeled
25g fresh ginger, peeled
55g caster sugar
100g Gochujang chilli paste
Method
Save all of the leaves from your cauliflower and slice them evenly
Spread and massage salt into the cauliflower leaves, cover with cold water and leave for 2 hours
Rinse and drain the leaves and set aside for 30 minutes
Blitz the garlic, ginger and sugar until smooth and add to the chilli paste, combine
Squeeze any excess liquid out of the cauliflower leaves and add the paste, covering well
Place into a large jar (extra points if it's a recycled one!)
Make sure to press the leaves to the bottom of the jar so the juice rises to the top
Seal the lid and leave to ferment for 3-5 days (open occasionally to let out the gas)
Taste each day until it is to your liking
When refrigerated this kimchi can last for up to 3 months!
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To read more about sustainable initiatives and local producers that we support, have a read of similar posts about Fen Farm Dairy, Houghton Estate and Nurtured In Norfolk.