Lynton, Lynmouth and Exmoor Advertiser, June 2019

JUNE 2019 17
When you think of all of the energy, skill and knowledge that growing vegetables takes, it’s shocking
that approximately one third of all food produced in the world for human consumption is lost or wasted.
Something as simple as reducing food waste is a powerful thing, and is the third most effective way to
tackle climate change.
One of the ways to combat food waste is the so-called ‘compleating’ – simply put, it’s about eating the
whole ingredient or food, and letting no edible parts go to waste. Making your veg go further by using more
of the plant is a wonderful way to explore new recipes, pack more nutrients into your meals, and save
money too.
Carrot top pesto Last summer a surprising recipe was a real hit at Riverford - carrot top pesto. Feathery
carrot tops are full of flavour and if they’re in reasonable condition they’re good to eat, so there's no need to
throw them on the compost. This pesto is great tossed through pasta or drizzled over roasted carrots, new
potatoes or greens. Try crumbling mozzarella or sheep’s cheese over the top too. You can freeze the pesto
in ice cube trays for portion control,or keep covered with a layer or olive oil in the fridge for a few days.
Leafy tops from 1 bunch of carrots, larger stems discarded, feathery leaves chopped
Small handful basil leaves, or try parsley or chervil for a different flavour
50g walnuts, hazelnuts or almonds
25g Parmesan, or vegetarian equivalent
1 garlic clove
Approx. 100ml or so olive oil
Salt & pepper
1. In a food processor, blitz the carrot tops, basil, nuts, parmesan and garlic.
2. Gradually add enough oil to make a pesto consistency.
3. Season to taste.
Be a breadwinner It’s not just veg that is found in British bins - a massive 22.4 per cent of all bread is
thrown away, so here is a delicious recipe that will transform your crusts into a really special dish.
Poor man’s Parmesan, or pangrattato, is made from breadcrumbs fried with garlic and chilli. It’s
traditionally used to sprinkle over pasta dishes like this Linguine with purple sprouting broccoli and chilli,
with poor man’s Parmesan.
200g linguine (or use spaghetti)
4 tbsp olive oil, plus some for drizzling
2 anchovies (optional)
1 large garlic clove, finely chopped
4 tbsp coarse breadcrumbs
Finely grated zest of ½ lemon
½-1 red chilli, deseeded & finely chopped
200g purple sprouting broccoli, cut into even-sized pieces if large
Small handful fresh parsley, chopped
Salt & pepper
1. Cook the pasta in salted boiling water according to the packet.
2. Meanwhile, gently heat 4 tablespoons of oil in a pan, add the anchovies if using and mash them in with
a wooden spoon. Add the garlic and breadcrumbs and stir until crispy. Stir in the lemon zest and chilli.
3. Steam or boil the broccoli for 4 minutes until tender.
4. Drain the pasta and stir in a good drizzle of olive oil and the parsley. Toss with the broccoli and
breadcrumbs. Season to taste.
For more ideas visit www.riverford.co.uk/recipes
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