Minced offcut stalks and skins bring body and flavour to many dishes, such as this pad kra paoTom 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…
How to eat a whole fish, nose to tail | Waste not
We commonly waste up to 70% of a fish, but the fillets aren’t the only bits that are both edible and deliciousLike chicken, a whole fish, from fin to scale, is greater than the sum of its parts. The cheeks, jowl and even the skin are all delicacies whe…
How to eat the whole courgette – recipe | Waste not
Courgette flowers are an overlooked delicacy that are never better than when turned into fritters – ideal summer food with a cold glass of wineCourgettes are an abundant summer vegetable that are very easy to grow (if you’re short on space, you can eve…