After an exciting, short and sweet appearance on BBC Radio London with Gaby Roslin [listen here] in support of Angela Clutton's new Borough Market cookbook The Knowledge, I was full of xmassy recipe inspiration for reducing food waste at home this xmas.
To recap. the mind blowing food waste stats we discussed: on a daily basis, UK households throw away...
Food. Food is our undying love language. And if you're here, we're assuming it might be yours too. Fortunately for us all, there's quite a lot to eat - we mean celebrate - in this next week alone. Here for you with some sustainable tips and upcycling hacks this Chinese New Year/Valentine's/Pancake Day/Second Week of February.
Our Borough Market neighbours Food and Forest sell a beautiful Walnut Oil from a local East Sussex farm, Old Place Farm Walnuts. It occurred to me that no one ever talks about what happens to the leftovers when pressing nuts and seeds for oils. But one thing is for certain, the entirety of the ingredient does not end up in the oil. So where does it go?
Now, as I'm sure you're aware, a 'produce bag' is nothing new. You've probably seen them anywhere and everywhere from Amazon to Etsy, supermarkets and of course every independent packaging free shop. As is custom with everything we make at nibs etc., it was not going to be 'just another...'. It had to have purpose. It had to upcycle and reduce waste, in some way. It had to be a useful produce bag, but better.
At the time of the original writing of this recipe, I had recently stopped by Caravan’s latest Bankside soft-opening and devoured the most delicious roasted squash with miso, blue cheese and thai basil (weird, but fantastic). Shortly thereafter I read Tasting Table’s post on How to Cook with Squash Seeds; not bake nor roast, but cook. Intrigued. And as we all know, at this time of year, carved, hulled, decapitated pumpkins are a-plenty. Along with a little bestover imagination and fridge-find inspiration, this recipe was born.
So, over the coming months we will collate a collection of ideas we think you'll enjoy; things to grow, make, ways to move, explore, places to listen, learn. We hope it inspires you to re-discover habits, passions, hobbies passed; from before time ran away from you, now that we're forced to slow down [it's time to take a break from the Netflix binge]:
It might feel like a strange time to be 'celebrating' anything, at the moment. A lot of us may feel uprooted, unsettled, have lost our rhythm or routine. We strongly believe that continuing with our traditions, no matter how big or small, old or new, can help root us, bring us purpose, and keep us going. Make do and make the most of your extra time, it's not the time to see this confinement as limiting or debilitating. It's an opportunity to grow, learn new skills, be reminded of old hobbies and re-connect and stay connected with the people you love. Be grateful for good health and appreciative of the freedom we will have once this passes.
I love traditions. And right now, I don't know about you, but I could do with a tradition or two; to ground me, keep me going, feel close to the people that I can't be close to. Every Easter, I generally insist upon the following: 1 Easter egg hunt, 1 batch of chocolate Mini Egg nests, 1 egg dying session. [for brunch egg-cracking]. Given all that's going on, one will suffice.