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not leftovers or squishy tomatoes and stale croissants.


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Not the most appetising ingredients maybe, but these are the very foods that TV chef and beer expert Richard Fox will be turning into delicious dishes. His mission is to encourage us to use leftovers otherwise destined for the kitchen bin to create a tasty biryani or a quick and easy trifle. Fox, an avid supporter of the Love Food Hate Waste campaign, says: “We waste a shocking amount of food. A fifth of what we buy as consumers goes into the bin and costs the average householder about £650 a year that they could avoid throwing away very easily.” Fox will be in Nottingham for the duration of the food and drink festival from July 4 to 8, taking centre stage in the demonstration area in Old Market Square. He’ll be cooking up a feast of tasty dishes including biryani. “It’s a really great dish. You can literally do


leftover roast dinner biryani. I put in whatever I have to hand at the time and it’sa great way to use random little bits like sausage or green beans.” Also on the menu will be carrot and onion fritters made with leftover onion and “an old bit of carrot.” In his new book How to be an Everyday


Kitchen Magician, Fox encourages cooks to move away from traditional recipes which “force people to go out and buy more stuff because they look at a list of ingredients and buy what they need.” He says: “I’m trying to teach people to


have that Ready Steady Cook type mentality where you just look at what you have, which may not seem very much but it can be very easily be turned into quick, delicious meals.” Past-their-best carrots and leeks languishing in the veg rack can given a new lease of life simply by cooking them. “Cooking will destroy the enzyme activity that causes deterioration so they will last in a perfect condition for four or five days in the fridge, so you’ve kind of preserved it through cooking – plus it makes cooking easier because all you then do is combine stuff and reheat rather than preparing and cooking from scratch,” says Fox. “People don’t realise that you can save and reheat practically anything. A lot of people think that you can’t reheat chicken but when you go to the supermarket and buy a ready cooked meal you’re reheating rice and chicken. So long as you let it cool down properly and your fridge is at the right temperature then it’s absolutely fine.” Dried-up tortillas and overripe tomatoes can be transformed into instant pizza. “Dry fry the tortilla. When they cool down


you can use them as a Frisbee – they’re absolutely rigid and they make the perfect thin and crispy pizza base. “I’d make a tomato passata sauce to go on top with old squidgy tomatoes that people would throw away because they have gone soft but they have actually got the most


OU’D expect the star guest at Nottingham’s Food and Drink Festival to demand only the finest ingredients,


Richard Fox tucks in. The f e s t iva l ’s front man has kind words for city re s t a u ra n t s


Homemade and The Larder on Goosegate.


WASTE NOT


... want not, argues TV chef Richard Fox, the star turn at July’s Nottingham Food and Drink Festival. Interview by LYNETTE PINCHESS flavour at that point.”


Add tinned tomatoes, roasted garlic, dried herbs and whatever leftovers you have and top with some crusty old cheddar. Ta-da! “Yo u ’ve got a lovely meal in a matter of m i n u t e s ,” says Fox. Another simple flavour-boosting accompaniment is his ‘non pesto’ sauce, combining old salad leaves like spinach, rocket and watercress with mixed nuts, olive oil and garlic. “It makes something which looks exactly like pesto but for a fraction of the price,” he says.


Fox blames supermarket ‘Buy One, Get One Free’ offers for some of the food waste problem. “Your fruit is under-ripe when you buy it.


Peaches and nectarines are rock hard so what I do is poach them in a stock syrup with some flavourings added and that softens them and makes them sweet,” says the chef. Put on top of some torn-up stale croissant, add custard and creme fraiche and you have an instant trifle costing next to nothing. Fox, who is currently living just down the M1 in Sheffield, trained in catering at college


‘A fifth of what we buy goes into the bin and costs the 84 NOTTINGHAMSHIRE TODAY


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