If you're passionate about food waste, Tom Hunt is a name you should familiarise yourself with.
Photograph by David Harrison
After talking to us about his philosophy of root-to-fruit eating and his ambitious plan to push Poco's sustainable ethos even further, the award-winning sustainable chef paid a visit to Foodism's test kitchen last December, where he taught us a comforting recipe for celeriac and mushroom porridge.
The aim was to show us (and you) how to make use of root greens – the fibrous and oft-forgotten but seriously flavoursome tops of vegetables like carrot, celeriac and swede – in a classic winter dish.
Want to see him in action? Check out the video below.
