Delicious UK - (04)April 2020

THE KNOWLEDGE

Tips,hacksandknow-howinthekitchen,keytechniques explained step by step, plus in-depth

appreciationofthebestfoodanddrink.Finditall and more, right here each month

MEET

OUR

FOOD

TEAM

JEN

BEDLOE

Food editor

SOPHIE

AUSTEN-SMITH

Deputyfoodeditor

ATYOUR

SERVICE

Wetestevery

recipeinour

kitchen,and

thetipswe

knowand

discoverare

whatyousee

showcasedon

thesepages.

If you’dlike

toputa

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team,email

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NOT,

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magazine.co.uk

BYCHEFTRISTANWELCH

Tristan champions a no-food-waste

approach at his restaurant, Parker’s

Tavern in Cambridge. In this, the

first of a series focusing on ways

to cut food waste, he shares his

tips, gleaned from years spent in restaurant

kitchens, to make the most of every last scrap.

EASY CHICKEN STOCK

Pick any remaining meat from the chicken carcass

and set aside in an airtight container in the fridge,

then break up the bones, along with any skin and fat

you have left over, and add to the tin you roasted the

chicken in (so you don’t waste any flavour). Add any

root vegetable peelings and herb stalks you have

from preparing the meal, cover with water, then

put on the hob and simmer gently for a

couple of hours (alternatively you

can do this in a large pan). Strain

the finished stock through a

sieve into a jug or sealable

container, then chill or

freeze until ready to use.

THE USE-IT-UP RECIPE

Chicken noodle soup

Warm the stock (above)

with a dash of soy sauce,

a couple of slices of fresh

ginger and broken

spaghetti, then simmer until

the pasta is almost cooked.

Add finely sliced broccoli,

beansprouts, sweetcorn and spring

onion along with any cooked chicken,

then heat through until piping hot.

PHOTOGRAPHY MAJA SMEND AND MIKE ENGLISH

LEFTOVER ROAST CHICKEN

USE IT UP