D’Acampo’s adds: “The best thing that anyone who is in the kitchen [can do] is to learn recipes that you can use leftovers [in]. “Let me give you an example from yesterday: we had lunch, a lot of roasted vegetables, roasted chicken… Usually, what do you do with the leftovers? You’re going to throw them in the bin, or you’re going to give it to your dogs if you have animals. “Or, you’re going to come up with something that you can use that with. There are so many recipes, like risotto or a frittata – like a big omelette.That’s what I did yesterday, I got old roast potato, vegetables, everything else, [and I thought] I’m going to make a lovely frittata. Because the flavours are already in the vegetables, the flavours are already in the potato – it’s only the technique of putting the eggs together and there’ll be Parmesan cheese on top, then the job was done.” If you think you’re too busy to go to the supermarket or greengrocer to pick out individual veg, D’Acampo has an answer for that too. “Yes, yes, yes – but you do have the time to go on social media. You do have the time to mess around watching a series on Netflix, movies and stuff like that.You do have the time for drinking in the pub, you do have the time to do millions of other things – but yet you don’t have the time to feed yourself properly.”
your beautiful car, but when it comes to putting petrol in it, you’re going to choose the cheapest petrol you can get.That doesn’t work, does it?” Embrace buying loose fruit and veg to help tackle food waste. Find out more on how to ChooseWhatYou’ll Use this Food Waste Action Week via the Love Food Hate Waste website: lovefoodhatewaste.com/fwaw Gino D’Acampo’s creamy risotto recipe “We have risotto on the family menu at least once a week,” says chef Gino D’Acampo, who has teamed up with Love Food Hate Waste for this year’s Food Waste Action Week. “I particularly love this quick version, and it gets lots of vegetables into the kids. My daughter Mia is not that keen on peppers, and yet, when they are in a creamy risotto, she never complains. “This is a meal in itself, but I sometimes also top it with grilled balsamic chicken or some pan-fried garlic and chilli prawns. If, like me, you love adding a little kick to your meals, my tip is to either buy or make some chilli-infused olive oil and drizzle it over the top.”
Risotto cremoso con zucchine, piselli e peperoni
For D’Acampo, it speaks to a wider issue about the food ethos in this country.
Ingredients:
(Serves 4-6)
“It’s like driving a Ferrari and putting the s******** petrol you can think of in your car. What’s the point? You have
8tbsp olive oil
1 large red onion, finely chopped
1tsp roughly chopped thyme leaves
1 large yellow pepper, deseeded and chopped into 1cm cubes
1 large courgette, chopped into 1cm cubes
500g Arborio or Carnaroli rice
150ml dry white wine
1.5L hot vegetable stock, made with stock cubes
200g frozen peas, defrosted
60g salted butter
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