But part of reducing kitchen waste and upcycling leftovers is about being inspired by what’s in front of you, whether it’s going brown, soft, or simply there because it’s in season. Be inspired by it. That floury apple? Poach it. That brown banana? Bake it. Those blood oranges? Stick ‘em in a salad with fennel.
There is something about cooking with something you've grown, or rather, what your Granny grew and gifted to you... I also believe in happy coincidences, which is why when I glimpsed Matt Inwood's Lemon and Chive Blossom risotto on Instagram, and later that day conveniently discovered that my Granny was in fact growing her very own Chive Blossoms, I literally, had to.
