Vegetables & HERBS
Vegetables & HERBS
Lacto-Fermented Herbs
Leaves, stems and flowers, fresh or wilted. Transform them into an amazing lacto/probiotic mixture to add to dressings, dips, marinades, dishes and even to create drinks! Full recipe here.
by Patricia Nunes
Ferments - No waste KIMCHI
Next time you find yourself surrounded by excess leaves why don’t you give this a go? Full recipe here.
by ACME Fire Cult
baked garlic skin salt
If you squeeze out confit or roast garlic often then you have to try this. Dehydrate those skins covered in golden garlic goodnes and then blitz them with sea salt. Creates a seasoning with pungent garlic aroma with notes of caramel.
by Roots Radicals
KALE STEMS three ways!
Kale stem Romesco, pickled kale stems, confit kale stems with chili and garlic. Three great ways to ensure these nutritious stems don’t go to waste. Watch the video here.
by Naomi Cotton
Ferments - Tomato skin XO SAUCE
This fermented tomato skin XO sauce is completely vegan and can add a delicious hit of umami to so many dishes. Full recipe here.
by Kasper Holen
surplus herb Za’atar
ACME Fire Cult turn their excess herbs into a (not traditional but delicious) Za’atar mix. The herbs are blanched, refreshed and then dried.
by Daniel Watkins
Squash and Parsnip peel pAKORA
Turn any vegetable trim you have into crispy Pakora. Perfect as a menu snack or a side for a staff curry. Full recipe here.
by Naomi Cotton
Deep fried broad bean pods
Simply peel the stringy sides, dip in milk, coat with spiced flour, and then fry. PRO TIP: save time by peeling the stringy part to release the beans instead of podding them by hand.
by Riverford Field Kitchen
vEGETable stock scrap Pâté
Use this innovative recipe to turn your vegetable stock scraps into a delicious spread/pâté. Full recipe here.
by Vojtech Vegh
Ferments - Cauliflower stem sauerkraut
Add 2% salt to your shredded greens and massage well so it releases it’s juices. Use a weight to make sure it’s submerged and if necessary add 2% brine. Leave at room temp until it tastes great.
by Silo London
Herb oil Pulp pasta sauce
Cook off leftover meat or veg trim then add the herb oil pulp, pasta and cheese, for a delicious staff food that lets nothing go to waste.
by Ali Halbert
Cavolo Nero stems imitating runner beans
Simply blanch the stems until soft and then cut them at an angle. These were served to staff covered in anchovy mayo and topped with Urfa chilli flakes.
by Josh Dallaway
Squash innards vinaigrette
Boil squash seeds and flesh in water, simmer for 15-20 mins, then strain for a versatile stock. Mix it with extra virgin olive oil and sherry vinegar for a tasty salad dressing.
by Rob Sachdev
Carrot top chimichurri
Chimichurri is super easy, versatile and great for any staff meal. Simply mix together carrot tops, garlic, oregano, red wine vinegar, olive oil and seasoning.
by Jessie Liu
Asparagus woody ends 5 ways
5 ways to use the woody ends of your asparagus. Ferments, sauces, stocks and powders. Asparagus is expensive, so don’t miss out on these ways to use it all. Full recipes here.