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Stir it up magazine May 2017

37 I’m hugely passionate about food wastage and it’s something which I would encourage all chefs to seriously consider. The cost of food being wasted in the UK from the hospitality and foodservice sector was estimated to be around £3billion in 2016, and we can all play our part to reduce this. Here are a few things you could try: • If you wash fresh vegetables, like carrots and parsnips, before you peel them you can dry out the peelings in a dehydration oven or fry them to make crisps – a great bar snack! Paul Dickson is Country Range’s development chef. He has over 28 years’ experience in foodservice, has cooked for royalty, film and pop stars, and also works as a food consultant and stylist. He runs Lancashire’s only boutique cookery school. • Use the ends of tomatoes in tomato soups or sauces, or to enrich a stew, rather than throw them away • Some chefs don’t like to use the green part of leeks but these add great colour to recipes like leek and potato soup. You’ve paid for the whole vegetable so you really should use it all • Fruit peelings can be used to make stock syrup for fruit salad • Use fish trimmings for mousses, terrines and pates. The belly of a salmon, for example, has more nutrients than the prime cut • Wash potatoes and leave the skin on to make chips – it adds texture, is less time-consuming and more nutritious • Keep the fat from meat and render it down to use for cooking rather than using oil or butter. It keeps for about a month in an airtight jar in the fridge • Lightly blanch leftover fresh herbs with a neutral oil and puree to a paste then freeze them in ice cube trays for handy little nuggets of herb explosion Happy May! Paul Dickson DICKSON’S DIARY MAY 2017


Stir it up magazine May 2017
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