I practise a style of cooking that I call root-to-fruit eating: it’s about cooking consciously, making the most of our ingredients and wasting nothing. It’s a step on from the nose-to-tail philosophy, which means to eat the whole animal. By cooking from root to fruit, we can save money by using the offcuts we would have thrown away. This creates a budget for buying higher-welfare, better-quality ingredients that, in turn, provide better nutrition and support…
How to use your food ‘waste’
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