Minced offcut stalks and skins bring body and flavour to many dishes, such as this pad kra pao
Photograph: Tom Hunt/The GuardianSat 6 Nov 2021 06.00 GMT, in Brockley, south-east London, where I often write this column. We regularly chat about reducing food and packaging waste, and, as Tom says, “I’m trying really hard to reduce waste in the kitchen, and it’s so hard, but we’re slowly making a difference, saving money and inventing new dishes.”
Danmark Seneste Nyt, Danmark Overskrifter
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