It goes without saying that food is inextricably linked to sustainability: we need it to survive, and therefore we need to take care of the planet that provides us with that food.
Right now, we’re blessed with an inspirational new wave of chefs and producers, for whom environmentally friendly techniques are an essential part of creating delicious and creative food.
The next step is to bring those ideas from London’s restaurant kitchens into our kitchens at home, which is why we’ve selected a crop of chefs to share their favourite recipes that celebrate seasonal produce and minimise waste.
There’s a late-summer salad from Anna Jones, an ambassador for the Soil Association; an easy jam recipe by preservation expert Kylee Jones; a dish using a leftover chicken carcass that’s one of the most popular items on the menu at Islington’s Chinese Laundry; and a recipe using pig spleen from nose-to-tail chef Fergus Henderson, who’s long favoured using of every last bit of the animal.
If you want to cook delicious, sustainable food at home, read on...
Lemon and coriander add heady citrus tones to salty golden feta, served in a tomato salad
Photograph by Brian Ferry
The nose-to-tail supremo shares his recipe for spleen, a flavoursome and simple dish that’s similar to liver
Photograph by Stefan Johnson
Crispy-on-the-outside, juicy-on-the-inside morsels of chicken, marinated in Sichuan spice
Photograph by Issy Croker
Blueberries and lemon thyme mean this rhubarb jam packs an unexpected punch, making it a versatile take on the usual preserve
Photograph by Philippa Langley
Foodism recipes, in association with JJ Whitley
Foodism's recipe section is brought to you in partnership with JJ Whitley, whose newly launched spirits include London Dry Gin, Potato Vodka, Elderflower Gin and Rhubarb Vodka. The range is named after the Whitley family, who first distilled spirits in 1762, and is inspired by the unique flavours of the British countryside. JJ Whitley spirits are available online for an RRP of £17.49.
