Eating well for a healthy planet
KEFIR WE GO AGAIN
If you drink kefir to boost your gut biome, why not make a fresh batch at home using a little of the shopbought stuff as a starter? Mix 2 tbsp plain kefir with 500ml whole milk in a sterilised jar, and culture for 12-48 hours at room temperature, then chill. Only culture once or twice over, as it’s less stable than using a dried starter.
LEFTOVER LOVE
Forget sad fridge forages, Second Helpings, the new cookbook from food writer Sue Quinn, is full of ideas to give leftovers a new lease of life. It will help you waste less, and spend less! (Quadrille, £18.99).
3 WAYS TO… SHAKE IT TILL YOU MAKE IT!
Make vinaigrette by adding olive oil, vinegar, seasoning and a drizzle of honey to an almost used-up mustard jar, then shake.
Quarter-fill an almost empty chocolate spread jar with warm milk and shake well with the lid on. Add a couple of scoops of ice cream and shake again to blend. Top up with cold milk to serve.
Loosen jam remnants by shaking them up in the jar with a little boiling water. Add a shot of gin, rum or vodka plus lemon or lime juice and ice. Shake and top up with soda.
‘ROOT GINGER HACK’
‘Often when a recipe calls for fresh ginger, you buy a root, use what is required (often just a thumbnail-size piece) then the rest goes back
