Think beyond the turkey sandwich and cut out food waste with these delicious recipes
Chef Erica Drum: ‘ At Christmas dinner let people help themselves, buffet or family style; they’ll take what they actually want.’ Photograph: Donall Farmer“When it comes to reducing food waste, the shopping is where it starts,” says Danni Barry, head chef at the Wicklow Escape, where hyperlocal sourcing from neighbouring farms and their own kitchen garden remind the team just how precious our food sources are.
Vegetable trimmings have all sorts of creative uses."The sweet and crunchy stalks of broccoli or cauliflower are very underused," says Jordan Bailey of the two-Michelin-starred Aimsir Restaurant."Both can be cooked in a pasta, curry or stir-fry, used raw in a remoulade or coleslaw, or cut very thin and dressed in salt and vinaigrette. Peelings of potatoes and any starchy root veg like parsnips and carrots can be roasted with salt and oil for homemade crisps.
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