EATING WELL FOR A HEALTHY PLANET
SENIOR FOOD PRODUCER TAMSIN BURNETT-HALL
PASSIVE COOKING
Looking for ways to save energy in times of rising electricity and gas prices? In ‘passive cooking’, the heat generated at the start of cooking keeps the process going, even when the power is turned off. Try it out with pasta: bring to the boil and cook for 3 minutes, then turn off the heat and leave covered for 10-12 minutes until tender. Switching off the oven about 15 minutes before a roast is done cuts down energy use, but the oven will largely hold its temperature while the food finishes cooking.
PACK AND GO
If you prefer to use proper metal cutlery when out and about, this lightweight, easy-to-grip portable set by Mepal is a handy solution. The ergonomic knife, fork and spoon pack into a durable clip-lock leakproof holder, ready to tuck into your bag or pop into a pocket. £12.95 (homearama.co.uk)
3 WAYS TO… use up Sunday roast leftovers
1. ROAST PORK NOODLES Stir-fry shredded roast pork and thinly sliced veg with 1 tbsp mild curry powder, a pinch of sugar, soy sauce, sesame oil and vermicelli rice noodles, for Singapore-style noodles.
2. ROAST BEEF STROGANOFF If your leftover roast beef is tough, make a slow cooker stew by frying up onions, mushrooms and garlic, then add the diced roast beef, stock and Dijon mustard. Cook for 2 hours on Low, until the meat is tender enough to shred. Thicken with cornflour and add soured cream.
3. ROAST CHICKEN RISOTTO Strip the very last bits of meat from a chicken carcass and make stock from the bones for a risotto. Stir the cooked chicken and any leftover gravy into the unctuous rice just before serving, until piping hot.
Veg patch diary
THE EDIBLE GARDENER
‘It’s di
