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Root to fruit: How to join the ethical food revolution

From reducing food waste to foraging for your own and encouraging better quality and standards, Ollie Hunter uncovers the little things we do to make a big difference

Friday 07 February 2020 13:12 GMT
Comments
Create a tasty beetroot leaf dal using the off-cuts of vegetables
Create a tasty beetroot leaf dal using the off-cuts of vegetables

Root to fruit is the same theory as nose to tail, an ethos made great by Fergus Henderson, a hero in the chef world. The only difference is that we’re now focusing on vegetables and fruits. It’s a bit like using the cheaper cuts from an animal, like lamb shoulder or beef shin, and turning them into something wonderful.

Carrot tops, broad bean (fava bean) casings, celeriac leaves and beetroot stalks – these are all decent foods that we can eat.

If you think about it, supermarkets are only selling us half the vegetable, so they’re actually ripping us off! If you buy a carrot, it should come with the green top. It’s like buying some running trainers without the laces – you wouldn’t stand for that.

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