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Digital Subscriptions > delicious. Magazine > October 2018 > How to cut down on food waste: Tom Hunt’s 10 no-nonsense tips

How to cut down on food waste: Tom Hunt’s 10 no-nonsense tips

Nose-to-tail is fantastic, but there’s a new style of cooking in town called ‘root-tofruit’. It gives equal billing to all parts of the plant, helping to minimise what gets thrown away. Anti-food-waste campaigner and chef Tom Hunt has pro advice to help you eat better and waste less… Bring on the clear conscience!

food for thought.


With root-to-fruit eating you discover how delicious the parts of plants that tend to get thrown in the bin can be. Potato skins or the green tops of carrots and parsnips are great ways to add flavour. Roast potato skins and serve with a yogurty dip, or snip green carrot and parsnip tops into salads or add to soups.

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About delicious. Magazine

Ease into autumn with the October issue of delicious. magazine. Cosy up with Ottolenghi's simple comfort food, Debbie Major's satisfying sausage casseroles and the perfect autumn dessert – sticky toffee apple pudding. Follow the MasterChef finalists' guide to running your own supperclub and perfect your baking with our ultimate scone recipe and DIY garibaldi biscuits (aka squashed flies!). Our hearty vegetarian midweek dishes and main-meal soups will also keep you toasty and warm this month. Plus, don't miss all our fab foodie competitions and reader offers.

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