Home Food Recipe No waste cooking: fennel and leek scraps gratin recipe
Recipe - June 13, 2019

No waste cooking: fennel and leek scraps gratin recipe

Food waste is an huge problem in Australia: consistent with government figures, extra than 5m tonnes of food ends up in landfill each 12 months, costing the economy $20bn. Although a great deal of that comes from meals companies, half comes from consumers, wasting cash and sources. So we should all be doing better.

Our new collection, extracted from a new e book from author and meals stylist Amelia Wasiliev, takes a look at how to minimise meals waste, shop money and guard the surroundings, starting with this fennel and leek scraps gratin.

Fennel and leek scraps gratin
Prep 5 minutes
Cook 30 minutes
Serves 2 as a facet

350g leek and fennel scraps (outer layers of leek and fennel fronds, stem or outer leaves)
butter, for greasing
sea salt and black pepper
100ml double cream
20g parmigiano reggiano, grated
20g mature cheddar cheese, grated

 

No Waste Kitchen Photograph: Hachette Australia
Preheat the oven to 200C.

Combine the scraps and steam for five minutes to soften. Grease a rectangular ramekin (kind of 20 x 10cm) with butter and pour the steamed scraps into the dish. Spread to flatten and season properly.

Pour the cream over the scraps and top with the cheeses.

Bake, blanketed with foil, for 15 minutes, then find and maintain to prepare dinner for some other 10 minutes, or till the cheese has melted and browned.

This is an edited extract from No Waste Kitchen: Hachette Healthy Living ($19.Ninety nine, Hachette Australia) with the aid of Amelia Wasiliev. Next week, in no way-finishing yoghurt

As the disaster escalates…
… in our herbal global, we refuse to turn away from the climate disaster and species extinction. For The Guardian, reporting on the surroundings is a concern. We deliver reporting on weather, nature and pollutants the prominence it deserves, testimonies which regularly go unreported with the aid of others within the media. At this pivotal time for our species and our planet, we’re decided to inform readers approximately threats, effects and answers based on medical records, now not political prejudice or business pastimes.

More human beings are reading and supporting our impartial, investigative reporting than ever before. And in contrast to many information firms, we’ve got chosen an method that permits us to preserve our journalism on hand to all, no matter where they stay or what they are able to have the funds for.

The Guardian is editorially impartial, that means we set our very own schedule. Our journalism is free from business bias and now not motivated by way of billionaire proprietors, politicians or shareholders. No one edits our editor. No one steers our opinion. This is important as it enables us to present a voice to the ones less heard, venture the effective and hold them to account. It’s what makes us specific to such a lot of others inside the media, at a time whilst actual, sincere reporting is crucial.