ZERO Waste
It’s been over a year since Silo catapulted the concept of zero-waste cuisine into the mainstream and now the Hackney restaurant is hoping to spread its sustainable message further, with the launch of The White Building Market, a produce and retail market in collaboration with neighbour Crate Brewery. Showcasing the producers and pioneers that supply the two businesses, expect everything from natural wines and smoked rapeseed oil to ceramics and kit used by diners and chefs (read more in our merchandising feature on p162). Chef Douglas McMaster shares his tips on how to reduce waste at home. Reducing waste is about making the most of the food we cook. Weigh out ingredients beforehand according to the number of people the meal is for – think around 800g1kg per person. Really think about what you’re buying – make lists to avoid impulse buys that won’t get used up.
A perfect way to use leftovers is making vegetable soup from the Christmas Day veggies. I’d store them in the fridge overnight and blend them all with lots of seasoning for a delicious vegetable soup, which will last for days. Another option is a stir-fry – it’s so easy to throw the veggies, leftover meats, oil and seasoning into a wok, adding your choice of sauce and frying it all off.
Try not to cook too many food items that can’t be reused. I would always try and create ‘table abundance’ by cooking foods that can be easily reused, so keep away from sprouts or dressed salads and stick to cooking root vegetables, easily turned into a soup or broth the next day.
A good stock is essential for transforming leftovers. Vegetable stock can be made from peelings and offcuts – keep in the fridge to elevate soups, casseroles and pasta dishes. There can be huge waste in terms of cleaning products over Christmas, especially when there’s so much washingup going on. If possible, look for refillable household goods – The White Building Market sells some from Fill Refill. It’s important we all work together and be conscious of food waste. Don’t look at it as a chore, but as a challenge to see what you can do with any leftovers you have. It gives you a chance to be creative (silolondon.com).