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| This carlin pea recipe from Hodmedod founder Josiah was inspired by reducing food waste. It's perfect for using up the ends of bread, cheese and herbs, plus the leftover marinade from Rebel Recipes' brilliant Balsamic Tofu and Smoky Chickpeas recipe! |
Do you ever get inspired by a recipe and then buy a ton of ingredients - only a fraction of which are needed for the recipe?! We do!
Take the other day. I made Niki Webster's amazing tofu and smoky chickpea recipe which calls for a marinade for the tofu. It’s so delicious! But not all of it gets absorbed by the tofu. So what to do with the few tablespoons of the stuff lurking in a jar in the fridge? Likewise the balance of the red pesto that went into the chickpeas - it needs eating, but there’s not loads left.
So today has been all about averting waste: the ingredient overshoot, but also those scraps of precious bread, stubs of delicious cheese, bundles of herby stems that need a home.
Here’s how this warming soup came together (this isn’t so much a recipe as an appeal to just throw things together & see what happens…):
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This dish from Bold Bean Co's brilliant second book Full of Beans could be the dictionary definition of heart-warming. The bean stock helps create a glossy sauce that’s packed full of umami flavour from the mushrooms.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
