F OOD AND DRINK Frugal feast Being kind to palate, planet and purse
Human nature, eh! Little has changed in the century and a half since Eliza Acton wrote these damning words in her 1845 book Modern Cookery for Private Families:
“It cannot be denied that an improved system of practical domestic cookery, and a better knowledge of its first principles, are still much needed in this country; where, from ignorance, or from mismanagement in their preparation, the daily waste of excellent provisions almost exceeds belief.” Today, unwanted food makes up a gut-wrenching 20% of Surrey refuse – a truly damning figure that should make us all beetroot with shame. Quite apart from the fact that throwing away food is morally distasteful and a hideous waste of resources, it also costs the average Surrey household a whopping £50 a month. Barmy.
Which is where the Love Food Hate Waste campaign comes in. Run by Surrey Waste Partnership, the campaign is at the forefront of the battle to help the county populace correct its bad habits, offering tips on how to be more savvy in the kitchen. West Byfleet chef Carmela Tomkins has been devising recipes for the campaign based on leftover food. Here she presents a simple idea exclusively for readers of the Guildford Magazine series: a September tagliatelle which puts the glut of summer vegetables to good use.
Just the sort of sensible culinary practice that would have made Ms Acton proud. For helpful tips and to discover further new recipes visit the campaign website:
www.lovefoodsurrey.com
September Tagliatelle
This quick and easy recipe is great for using up the summer glut of runner beans and courgettes, which are in season during September. Fresh or as leftovers, these vegetables are equally delicious.
©
istockphoto.com/leviticus Ingredients:
Approx 225g of runner beans, 2 or 3 thinly sliced courgettes, 2 garlic cloves finely chopped, 2 tbsp of olive oil, salt and pepper, 2oz butter (optional), tagliatelle, Parmesan
Method: 1. With a sharp knife pare away the seam of the beans and top and tail them.Thinly slice the beans and add to a pan of salted boiling water. Cook for 5 or 6 minutes until they are al dente. Drain and put aside.
2. In a frying pan add the oil and courgettes and fry gently until the courgettes are soft. Add the chopped garlic, runner beans and butter and cook for a further minute, then turn off the heat and set aside.
3. Cook the tagliatelle. Once cooked, drain the pasta and return it to the pan, then add the runner beans and courgettes.
4. Toss well and season with salt and pepper. Serve with lots of freshly grated Parmesan.
www.guildf ordmagazine.c o .uk
47
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60