Tips, hacks and know-how in the kitchen, key techniques explained step by step, plus in-depth appreciation of the best food and drink. Find it all and more, right here each month

MEET OUR FOOD TEAM

JEN BEDLOE Food editor

SOPHIE AUSTEN-SMITH Deputy food editor

AT YOUR SERVICE

We test every recipe in our kitchen, and the tips we know and discover are what you see showcased on these pages. If you’d like to put a question to the team, email readers@delicious magazine.co.uk

USE IT UP

LEFTOVER ROAST CHICKEN

BY CHEF TRISTAN WELCH

Tristan champions a no-food-waste approach at his restaurant, Parker’s Tavern in Cambridge. In this, the first of a series focusing on ways to cut food waste, he shares his tips, gleaned from years spent in restaurant kitchens, to make the most of every last scrap.

WASTE NOT, WANT NOT

PHOTOGRAPHY MAJA SMEND AND MIKE ENGLISH

EASY CHICKEN STOCK

Pick any remaining meat from the chicken carcass and set aside in an airtight container in the fridge, then break up the bones, along with any skin and fat you have left over, and add to the tin you roasted the chicken in (so you don’t waste any flavour). Add any root vegetable peelings and herb stalks you have from preparing the meal, cover with water, then put on the hob and simmer gently for a couple of hours (alternatively you can do this in a large pan). Strain the finished stock through a sieve into a jug or sealable container, then chill or freeze until ready to use.

THE USE-IT-UP RECIPE

Chicken noodle soup Warm the stock (above) with a dash of soy sauce, a couple of slices of fresh ginger and broken spaghetti, then simmer until the pasta is almost cooked. Add finely sliced broccoli, beansprouts, sweetcorn and spring onion along with any cooked chicken, then heat through until piping hot.