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The Latest Breaking News from Tom Hunt

Yes you can: how to make beer-can chicken – recipe

Beer-can chicken is far more than just a novelty – it’s an efficient way to cook a bird using up the dregs of an old can of beer, and made even thriftier with a spent coffee grounds rub

The Guardian - UK

What to do with celeriac? Try this risotto

For this recipe, I’ve adapted a technique from Sophie Gordon’s wonderful book The Whole Vegetable to create an elegant dinner with zero waste

The Guardian - UK

How to use up leftover red wine in a brilliant meat stew

One pot, less waste: an economical version of a classic stew using the bottom of a bottle of red and cuts of meat that are still relatively good value

The Guardian - UK

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How to turn stale bread into a winning savoury pudding – recipe

Introducing the flummadiddle, a sort of cross between bread pudding, french toast and a fry-up, and an intriguing way to use up stale bread

The Guardian - UK

Avocados that refuse to ripen? Turn them into fries

Avocado fries can turn an under-ripe avocado into an unexpectedly delicious party piece

The Guardian - UK

How to turn stale bread and a few old vegetables into a knockout Spanish sauce – recipe

This explosion of flavour transforms even a mundane meal into a super-tasty one

The Guardian - UK

How to turn spent coffee grounds into a punchy kombucha – recipe

If only the world’s annual 10bn kilos of used coffee grounds were used for fertiliser, leathers, skin-care products and even bio-fuel. Or this addictive kombucha …

The Guardian - UK

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How to turn overripe banana skins into ‘bacon’ – recipe

OK, it’s not all that like bacon, but ‘bananacon’ or ‘facon’ is easy, flavourful and interesting to eat

The Guardian - UK

Bought too much red cabbage? Turn it into a festive nut roast – recipe

This fantastic vegan centrepiece makes full use of those outer cabbage leaves that all too often just get thrown away

The Guardian - UK

Raid the pantry and skip the turkey: how to host Christmas lunch on a budget

From tiny snacks (with a price to match) through to sweets for next to nothing, here’s how to wrap Christmas lunch on a shoestring

The Guardian - AU

How to turn over-ripe fruit into a show-stopping pudding – recipe

Over-ripe fruit is still delicious if poached and served on breakfast cereal, porridge or yoghurt, but if you fancy pushing the boat out, you could opt for this glorious pavlova

The Guardian - UK

How to make the most of smoked salmon trimmings – recipe

Save salmon trimmings from Christmas canapes or grab them cheap from the fishmonger: they are ideal for this luxurious mousse stuffed into pastry

The Guardian - UK

How to make a mulled wine spice pouch from old peel and spices – recipe

This spice pouch is a festive and thrifty way to use up tired spices and dried ginger and citrus peel

The Guardian - UK

Commons speaker urged to stop Tory MPs naming asylum seekers’ hotels

Exclusive: Refugee Council says Home Office practice is to not name hotels to avoid targeting by far-right groups

The Guardian - UK

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The Guardian - UK

How to turn old bread and spent coffee into a lavish pudding – recipe

Used coffee grounds make a surprisingly punchy and aromatic flavouring, especially in all kinds of desserts such as this French toast infused with a rich, dark chocolate custard

The Guardian - UK

How to turn brown bananas into a zingy vinegar

Banana vinegar is rich, aromatic and a fine way to save brown bananas from the food waste bin – simply leave to ferment in the daylight

The Guardian - UK

Councils and Tory MPs resist plans to house asylum seekers in local hotels

Home Office proposal faces backbench opposition and legal challenges from local authorities

The Guardian - US

Why parmesan rinds are a cook’s secret ingredient

You might think parmesan rinds are fit only for the bin, but you’d be throwing away a prized, versatile flavour bomb that can liven up all manner of dishes. Our experts tell you how …

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The Guardian - UK

How to use spent bones to make a second stock – recipe

Remouillage is a super-thrifty stock made from the already boiled-down elements of a first stock, added to fresh vegetables and simmered again to make a flavourful soup base

The Guardian - UK

How to turn chip-shop leftovers into fishcakes – recipe

Leftover fish (or chicken, or sausages) can be mushed together with leftover chips and some herbs, then rolled in breadcrumbs to make the best fishcakes you’ve ever had… probably

The Guardian - UK

How to turn spent citrus peel into a bartender’s secret ingredient – recipe

Save your citrus peel and macerate with sugar to create an ‘oil syrup’ to make a classic flavouring for cocktails and punches

Evening Standard

Best no-waste cookbooks for tasty and sustainable home cooking

Delicious recipes that are as good for you as they are for the planet

The Guardian - UK

How to turn cheese rinds into a glorious pasta bake sauce – recipe

Those unloved odds and ends of cheese in the fridge can be transformed into a superb sauce that’s ideal for mac and cheese

The Guardian - UK

How to turn a fruit glut into a shrub cocktail – recipe

Excess fruit will, with the addition of sugar and vinegar, ferment nicely into a zingy, cordial-style mixer

The Guardian - UK

How to turn unripe figs into a condiment for cheese – recipe

Figs don’t always ripen fully in more northerly climates, but green ones can be preserved in syrup or honey and stored for eating with cheese or on toast

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