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20 ETHICAL EATING LOVE FOOD HATE WASTE How often have you let a half-eaten bag of salad go off in the back of the fridge? Or watched fruit ripen and then brown in the fruit bowl? Every year Scottish consumers waste over 500,000 and £1 billion pounds worth of food; that’s an average of £430 per household. Part of the problem is that we buy more than we need and allow leftovers or unused products to spoil. However, we’re also throwing food away before we even need to. Zero Waste Scotland, the Scottish Government’s programme to reduce waste and encourage recycling, estimates that two thirds of our food waste could have been eaten. And what’s more, much of it is actually still within date and even sealed in its original packaging. Zero Waste Scotland works in conjunction with the UK-wide campaign Love Food Hate Waste. The initiative’s interactive website offers a wealth of advice on how to reduce the amount of food we throw out. This could be making a shopping list to make sure you only buy what you need, or clearing up the difference between a ‘use-by date’, which should be adhered to, or a ‘best-before date’, which only acts as a guideline. Something as straightforward as where you store your food can also make a difference. Most fruit and vegetables will keep longer in the fridge, sometimes as much as two weeks more; and simple tricks like always using a clean knife for jam or sauces can prevent contamination and ensure the product stays fresh until the end of the jar. Perhaps the most useful tools the Love Food Hate Waste campaign provides are guidelines for portion sizes. Simply type in what you’re cooking – rice, pasta, etc. – and the number of portions you need, and the website will calculate the dry weight required. This should help reduce seemingly uninspiring leftovers, but if you open the fridge to a sea of bits and pieces, type your list of ingredients into the recipe finder and let the website do the rest. Now, with an iPhone application, Facebook and Twitter page, there really is no excuse for not making an effort to reduce the food we waste, and pick up some extra culinary knowledge in the process. www.lovefoodhatewaste.com
Broad beans have a reputation for being a bit tricky. When should you pick them? Should you shell them? And is it really necessary to remove the skins? With all these questions, it’s no wonder so many of us only use them from a bag in the freezer. In truth, however, anything goes – different cuisines favour different sizes and cooking methods. Italians eat them raw with Pecorino cheese and the French use small beans and eat them whole, steamed in their pods. They’re wonderfully creamy in risotto with salty bacon, or blended with garlic and mint as a dip. If you have space, it’s worth growing your own so you can use these sweet and delicious beans at any stage you like, from pea-sized to fully grown. The only thing to remember is the bigger they are, the less of the plant you can eat. For large beans, around 1kg will give you a shelled and skinned weight of about 300g. Put don’t let this put you off – shelling beans in the summer sun is very therapeutic! The recipe below comes from Sarah Raven’s Garden Cookbook (Bloomsbury), which is a fantastic book for anyone wanting to make the most of seasonal food. The beauty of this salad is its simplicity – just a few store-cupboard ingredients and fresh herbs will make something delicious in minutes. Vary the herbs according yo what you have available, either from the shops or your own garden. WHAT’S IN SEASON BROAD BEANS Sarah Raven’s Warm Broad Bean Salad (Serves 6) 400g (shelled weight) broad beans 1 tbsp chopped mint 2 tbsp chopped chervil ½ tsp chopped tarragon 2 spring onions, finely chopped 2 tbsp white wine vinegar 100ml extra virgin olive oil Salt and freshly ground black pepper 1 tbsp chopped parsley, to serve Method 1 Cook the broad beans in boiling water for approximately five minutes, depending on their size. 2 Drain and rinse under cold water to stop them cooking. If you’re using larger beans, remove the skins as these will be tough. 3 Mix the vinegar, spring onion, mint, chervil and tarragon in a bowl. Whisk in the olive oil, reserving one tablespoon. 4 Gently heat the remaining oil in a pan. Add the broad beans and toss until warm. 5 Transfer to a serving dish, add the dressing and sprinkle with chopped parsley. 21
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Page 6 and 7: [\ AL DENTE RESTAURANT Feel the Tas
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Page 10 and 11: 10 WINE VINHO VERDE Wining with wee
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Page 16 and 17: 16 THE INSIDER THE PIERRE AND TONY
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Page 30 and 31: 30 BITE ‘n’ SLURP What follows
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Page 41 and 42: POLISH Pani Solinska - Fully licens
Page 43 and 44: large selection on offer. Open Tues
Page 45 and 46: minds. We serve a lot of different
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