We throw away 50% of all the vegetables and herbs that we buy, which can all be saved with a little kitchen creativity.
If you are in the habit of throwing away wilted herbs or soggy celery, with a few simple tips, you can change your behaviour and not become a statistic. After all, why waste?
In this episode of our Why Waste? series, Massimo Bottura and his chef Karime Lopez, chef at Gucci Osteria da Massimo Bottura in Florence, offer up some tips that make vegetables and herbs last longer in the fridge and taste more delicious.
Storage tips: tightly wrapping celery in foil will keep it crisp in the fridge for 2/4 weeks, and you can create your own dried herbs by taking wilted herbs and drying them out in the microwave before storing them in an airtight container for up to six months.
Once you've mastered your food saving tips, Lopez will lead you through two useful recipes that will last a lifetime.
A delicious recipe for sticky, deep-umami demi-glace made using offcuts and peelings of vegetables. The other is for fluffy and crunchy deep-fried vegetarian croquettes using up leftover vegetables, and is topped off with the sticky demi-glace.
Take a look and learn some creative tips that'll turn your leftovers into delicious.
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