Recipes

A resource for climate friendly cuisine

Click an image below to explore recipes and articles from my archive

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A resource for climate friendly cuisine

Click an image below to explore recipes and articles from my archive

How To Make Your Beetroot Leaves Into a Delicious Dip

Leftover roast potato tortilla

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Welcome to my website!

A resource for climate-friendly cuisine

I’ve recreated this website inline with my cookbook Eating for Pleasure, People & Planet to share the research and notes that helped create the book.

Discover my food sustainability manifesto Root to Fruit eating, look through archives of my articles, learn about how the food we eat impacts the planet and cook from dozens of climate-friendly recipes.

I hope you enjoy it!

Big love,

Recipes

Climate-friendly recipes that consider how we farm, trade, eat and dispose of food

No Bake Vegan ‘Cheesecake’

Green Goddess Dressing

Cooking Bean Carbonara with Gennaro Contaldo

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Bean Carbonara 🫘🥰 RECIPE ✨ @parmigianore

Parmigiano Reggiano Recipe 🫘✨Carbonara made w

Waste Not ♻️💜 Beetroot Leaf Chaat Recipe ✨ Full article and recipe in my @guardianfeast column called Waste Not.

Chaat is one of my favourite Indian street foods. Popular across the whole of south Asia, it normally consists of something fried, such as a poppadom, samosa or pakora, that is usually crushed up and loaded with a variety of flavourful spicy, sweet and salty chutneys and crunchy treats. It’s often finished off with a sev (fried gram flour vermicelli) topping (if you can’t find sev, Bombay mix works fine, too). One of my favourite chaats features spinach fried in chickpea flour batter; this beetroot leaf version makes a tasty, colourful and thrifty replacement.

Beetroot leaf chaat - Serves 2

The beet leaf pakora
6-8 beetroot leaves, including their stalks, well washed 60g gram flour 2 tsp chaat masala or garam masala Vegetable or mustard oil, for frying

The toppings, to serve 1-2 tsp chaat masala or garam masala ¼ red onion, finely chopped 4 tbsp yoghurt (or a plant-based alternative) 3-4 tbsp fresh coriander chutney (see below and method) 3-4 tbsp tamarind chutney or concentrate 3-4 tbsp sev (or Bombay mix) 1 handful fresh coriander leaves Seeds from ¼ pomegranate

For the coriander chutney 20g bunch coriander 1 tsp finely chopped green chilli 1 tsp grated ginger ½ tsp ground cumin 1 tbsp lemon juice Black salt or sea salt, to taste

#ZeroWaste #RoottoFruit #WasteNot #RecipeVideo #GuardianRecipe #ChaatRecipe #Beetrootleafrecipe #beetrootrecipe #chaat #SaveFoodWaste # #GuardianRecipe #guardianfeast

Waste Not ♻️🥙 Falafel made from Juice Pulp!

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Sustainable recipe videos, how-tos and interviews

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Join the sustainable food movement

Tom Hunt

Join the sustainable food movement

Tom Hunt

Join the sustainable food movement

Recipes
Films
Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.

Recipes
Films
Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

No Bake Vegan ‘Cheesecake’

A resource for climate friendly cuisine

Click an image below to explore recipes and articles from my archive

Dirty Vegan Caesar Salad

​Eating sustainably on a budget; an opportunity for everyone

Plants vs. Meat, Where Do You Stand?

Barbecued summer vegetables with root green chimichurri

Brunch chaat with carlin peas and tomatoes

The best (plant based) carrot cake I’ve had

Chargrilled purple sprouting broccoli and clementines

Chargrilled asparagus with spring onions, polenta and tapenade

Sustainability Spotlight Asparagus

Fairtrade: Growing Women in Coffee

Regenerative Menu Box 3

Climate Change

A resource for climate friendly cuisine

Click an image below to explore recipes and articles from my archive

Waste Not… Celery

Waste Not… Lemons

Waste Not… Cauliflower

Waste Not… Potato Peelings

Autumn / Apricot Frangipane

Lamb, broad bean and mint Pilaf

Palestinian Maftoul, Roasted Roots and Chickpea broth

Waste Not… How To Make Your Beetroot Leaves Into a Delicious Dip

WWF – One Planet Plate – Roast cauliflower steaks, crispy leaves and hazelnut sauce

Vegan Chard and Caper Tart with Parsley and Mint

Vegan/Gluten Free Chocolate Chip Cookie Ice Cream Sandwich

Buckwheat and elderberry pancake with hazelnut chocolate spread (posh vegan nutella)

Rhubarb and Hibiscus Muscovado Pavlova

Zero Waste, Cauliflower Leaf and Floret Kimchi

Autumn / Apricot Frangipane

Chocolate pot with Candied Beetroot

Salt Marsh Hogget, celeriac puree, green sauce

Clam, leek and pearl barley risotto

Chocolate salted rye cookies

Cavolo nero and walnut dip

Oysters: Smoked, Pickled, Ceviche’d

Five seasonal pickles made with abundant and affordable roots

Borough Market January – Rejuvenating Bone Broth

Leftover roast potato tortilla

Welcome to my website!

A resource for climate-friendly cuisine

No Bake Vegan ‘Cheesecake’

Green Goddess Dressing

Cooking Bean Carbonara with Gennaro Contaldo

Tom in conversation with world leaders in food sustainability

Climate friendly recipes,events and exclusive offersstraight to your inbox

Eating sustainably on a budget; an opportunity for everyone

Climate friendly recipes,
events and exclusive offers
straight to your inbox