Minced offcut stalks and skins bring body and flavour to many dishes, such as this pad kra pao
Tom Hibbert is the chef and co-owner of my neighbourhood cafe Good As Gold, 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.”
Every Friday, he puts on a special both to flex his culinary muscles, and to use up surplus produce. Last week, it was one of his favourite Thai dishes, pad kra pao. As well as a traditional version made with minced pork, he also makes one with the offcuts from the mushrooms for Tom’s fabulous fry-up, because he believes that mushrooms roast better when skinned.