And it looks delicious
Acclaimed Nottingham chef Sat Bains has ditched top quality ingredients for something that would normally end up in the bin. The man behind two Michelin -starred Restaurant Sat Bains has been chosen to represent the UK in a global project to reduce food waste in the home.
The talented chef and his team created inspiring dishes for the Why Waste? project using two of the items that are binned the most - stale bread and vegetable peelings. Carrot and beetroot trimmings, melon rind and the outer shell of fennel were candied and used to turn soft vanilla ice cream into Tutti Fruitti with a cone made out of stale bread and a drizzle made from beetroot scraps.Sat said: "When looking at leftovers steer away from soups. Vegetables contain lots of natural sugars so why not make something surprising and fun. There's not one person who is not going to enjoy this but it's made from waste and that's the killer.
In a second recipe stale bread is turned into a porridge-like paste which is dried in the oven and fried to make crackers served with taramasalata made out of scallop roe. He joined two more of the world's most influential chefs - Césare Troisgros representing France and Dominique Crenn, the only female chef in the US with three Michelin stars - in the food challenge set by Italian chef Massimo Bottura, of Modena's three-Michelin starred Osteria Francescana, to transform food "unjustly" categorised as waste into imaginative and delicious dishes.
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