Searching for ways to cut down on food waste? It’s worth noting that frugality isn’t a new concept. Cooking with minimal wastage has been integral for generations in cultures across the globe. Stretching ingredients and using up leftovers are so ingrained in daily cooking, you wouldn’t think twice about it – but when you do, a host of tips and tricks come to light. Four chefs and food writers share their frugal traditions and recipes for using things up
PHOTOGRAPHS INDIA WHILEY-MORTON FOOD STYLING EMILY GUSSIN
Waste not.
TUSCAN ITALIAN Leftovers re-invented
This hearty Tuscan soup takes simple ingredients to deliver the ultimate comfort food. Ribollita means re-boiled; it would often get cooked again the next day to deepen the flavour. This is a great way of using those stale ends of bread loaves and the vegetables loitering at the bottom of the drawer. My parents used to make it in their restaurant. It was on constant rotation in our house, and now it’s at Tiella as a regular meal for the staff
Ribollita
Serves 4 Hands-on time 20 min Simmering time 1 hour 5 minutes
• 3 carrots
• 4 celery sticks
• 2 large onions
• 4 garlic cloves
• 5 tbsp extra-virgin olive oil, plus extra to drizzle
• 4 bay leaves
• 3 rosemary sprigs
• 7 thyme sprigs
• 1 sage sprig
• 1 tbsp sea salt flakes
• 1 tsp ground black pepper
• 400g tin good-quality tomatoes
• 3 x 360g jars borlotti beans (you can use tinned beans but the jarred ones have a much better flavour and texture)
• 200g cavolo nero, leaves stripped off the stems and cut into large strips
• ½ loaf stale sourdough or crusty bread like focaccia (the dryer or more stale the better)
• Red wine vinegar (I like merlot vinegar) to serve
• Finely grated parmesan to serve (optional)
1 Finely chop the carrots, celery, onions and garlic. Put a large pan (one with a lid) over a low-medium heat and add the oil, then the chopped veg. Tie the bay, rosemary, thyme and sage together with string to make a bouquet garni, then throw that in the pan too with the salt and pepper. Cook slowly for 35-45 minutes, stirring every now and then, until the vegetables are caramelised and turning jammy.
2 Add the tomatoes, turn up the heat to medium-high and simmer until most of the liquid has evaporated. Drain and rinse the beans, then add them to the pan with 600ml water. (You could also use vegetable stock or
