First things first, learn how to take your salad game to the next level with our video packed full of salad tips and techniques: whether it's the perfect ratios for salad dressing, and how to build and layer your salad, or our own experiment for fiery, fermented kimchi, you're bound to pick up some new salad skills to put to use throughout the season.
Chef Mayet Cristobal, from the Getty Museum restaurant, shares his simple recipe for the ever-popular cobb salad, with chicken breast, blue cheese, vegetables and fruit, topped off with a creamy cider dressing.
In this episode of Why Waste? With Massimo Bottura, chef Jessica Rosval from Casa Maria Luigia shows us how to turn leftover meat and fish into delicious meals to minimise food waste at home. Includes recipes for Golden Beef Fat and Leftover Empanadas.
In this episode of Why Waste? With Massimo Bottura, chef Francesco Vincenzi of Franceschetta 58 shows us how to turn leftover bread, pasta and rice into delicious meals to minimise food waste at home. Includes recipes for Caramelised Bread Crust Cake and Second Life Pasta Pie.
Bottura and Takahiko Kondo, his sous chef at Osteria Francescana, take on dairy waste, showing us how to get creative turning Parmigiano rinds into fluffy crackers, and the world's best crispy fried chicken recipe, plus much much more. Take a look.
Why waste vegetables and herbs? Massimo Bottura and Karime Lopez show us how to turn your leftover vegetables and trimmings into delicious meals. Includes recipes for a sticky, deep-umami demi-glace and a fluffy and crunchy deep-fried vegetarian croquettes.