REAL MEAL DEALS

Victoria Glass cooks the lot in Too Good To Waste, How To Eat Everything

Cook and recipe developer Victoria Glass has a winning food mantra: “Less waste; more taste.” She will happily save the brine from a jar of olives to make a very dirty martini, save broad bean pods and turn them into Crispy Fritter served with Sriracha Mayonnaise and transform potato peelings into Deep-fried Potato Skins, sprinkled with sauce and served alongside hot Bloody Mary Tarts, which are made with overripe tomatoes. There is even a recipe for Bone Marrow Toffee – made from beef bone, heavy cream and glucose syrup.

It’s an innovative way of using the odds and ends of stuff that would often end up in the bin, and Glass’s approach is fresh, funny and inspiring. (