MYSTERIOUS: Tom hunt - What They Never Told You

Tom Hunt’s recipe for fridge-raid minestrone, UK-style

A creative way to use up the bits you already have around, all while getting in a healthy mixture of vegetables and whole grains

The Guardian - UK · 11h ago

How to turn gherkin brine into a savoury ice-cream – recipe

This sweet-and-sour combo is possibly one of the quirkiest flavours out there – epic served with waffles and bacon, it’s one for true pickle fanatics

The Guardian - UK · Sep 30

How to turn leftover roast chicken into a brilliant midweek meal – recipe

Whip up a curry mayonnaise and turn your leftovers into a semi-instant classic

The Guardian - UK · Sep 23

How to turn unwanted anchovy tin oil into salsa verde – recipe

This powerhouse ingredient injects umami and depth of flavour into a simple green sauce. Come on, chop-chop!

The Guardian - UK · Aug 5

How to turn mozzarella whey into delectable muffins – recipe

Don’t pour it down the sink. This subtly tangy liquid is naturally acidic, adding flavour and fluffiness to your baking

The Guardian - UK · Jul 29

How to turn beetroot leaves into a classic south Indian vegetable dish – recipe

Simple spices, fresh coconut and a handful of lentils or nuts is enough to transform leaves normally destined for the compost

The Guardian - UK · Jul 22

How to turn empty broad bean pods into a mouthwatering risotto – recipe

Use the whole pod – husks, beans and all – for a rustic, nutritious version of a seasonal favourite

The Guardian - UK · Jul 15

How to ferment excess courgettes – recipe

Reboot your surplus zucchini as a condiment to complement just about any savoury plate

The Guardian - UK · Jul 8

How to turn excess cream into mascarpone – recipe

Transform double cream that’s on the turn into a tangy, luxurious addition to both sweet and savoury dishes

The Guardian - UK · Jul 1

Stir-fry, soup, smoothies and even cake: 17 delicious ways with lettuce – that aren’t salad

Forget vinaigrette: if you really want to make the most of these leaves, apply some heat, herbs or double cream and bacon

The Guardian - UK · Jun 28