T
he main benefit of reducing our food waste is obvious: it means our weekly shop goes further and saves us money. It’s why we’ve invested in our Cook Smart section (p47) in the last few years, offering you recipes and tips on how to make more from less. But the other benefit is to the planet. It’s easy to think that each of us is helpless in combating climate change, but if we all do our bit, it makes a big difference. That’s the mindset of our Climate Heroes, the ordinary people doing extraordinary things featured in our new series. Leeds couple Linda and John Otley turn an overgrown dumping ground into a thriving community space while Roz Scott’s charity saved 700 tonnes of food ‘waste’ last year (p123). Also in this issue, we celebrate Easter with delicious sharing recipes and truly scrumptious triple-cheese hot cross buns dripping with flavoured butters that we’ve made using Kerrygold®. Butter ’em up and grab ’em while they’re hot!
DOWNLOAD THE GOOD FOOD APP
Try exclusive recipes from top chefs and food writers like Sabrina Ghayour, Brin Pirathapan and Chetna Makan on our app.
DOWNLOAD THE GOOD FOOD APP