Whether it’s cheese rinds or the cooking water from your potatoes, here is how to use ingredients that might otherwise be thrown away
Give them a slick kitchen and some fancy ingredients and we know chefs can do ingenious things. It’s their job, after all. Less well known but arguably more useful in this era of soaring food and energy prices, is that chefs are also very adept at improving food and intensifying flavours at little to no cost. Show them a typical weekly shop, and their brains will begin to whir over potential ways of making food tastier with a few simple tricks. No need for expensive gadgets. No rare ingredients.
From reviving traditional kitchen habits to vogueish approaches to seasoning, here’s how to maximise flavour at minimum expense.
