Recipes

Click an image below to explore my climate-friendly recipes

Vegan No Bake Cheesecake

No Bake Vegan ‘Cheesecake’

Green Goddess Salad

Green Goddess Dressing

Tom Cooking Bean Carbonara with Gennaro Contaldo

Cooking Bean Carbonara with Gennaro Contaldo

Fermented beetroot salad

Fermented Beetroot, Yoghurt, Chickpeas and Za’atar

Wholemeal Pizza with Roasted peach, blue cheese, courgette flower and honey

Slow Pizza

Rosemary barley Otto with lamb and salmoriglio

Cooking on a barley farm (recipe & video)

Lentils with beetroot leaf chimichurri

Lentils with beetroot leaf chimichurri

Chickpea & Chorizo Brunch Recipe

Chickpea & Chorizo Brunch Recipe

This chickpea and chorizo brunch is prepared in much the same way as a traditional hash, but is even simpler to make without having to dice and boil potatoes.

Plant-Based Carrot Cake Muffin Recipe

Plant-Based Carrot Cake Muffin Recipe

Borlotti Bean Stew Recipe

Borlotti Bean Stew Recipe

Tom Cooking at Beach

Dirty Vegan Caesar Salad

Barbecued summer vegetables with root green chimichurri-1

Barbecued summer vegetables with root green chimichurri

Aloo Chaat

Brunch chaat with carlin peas and tomatoes

This recipe and introduction is from my new cookbook Eating for Pleasure, People & Planet. I first discovered…

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

Last September, the Spanish-Welsh artist Rafael Pérez Evans dumped about 29 tonnes of carrots on the doorstep of…

Chargrilled purple sprouting broccoli and clementines

Chargrilled purple sprouting broccoli and clementines

This recipe and introduction is from my cookbook Eating for Pleasure, People & Planet. During early spring when…

Chargrilled asparagus with spring onions

Chargrilled asparagus with spring onions, polenta and tapenade

I’m sharing this asparagus recipe from my cookbook Eating for Pleasure, People & Planet in support of Veg Power…

Sustainability Spotlight Asparagus

Sustainability Spotlight Asparagus

Did you know? The ancient Egyptians loved asparagus and called it a “food of the gods” Asparagus…

Green strawberry ceviche

How to use up green or squishy strawberries

Overripe or sour, strawberries are still delicious if you know what to do with them. You can even make tea with the stems ...

Tom Hunt eating a veggie burger

The Pulp Fiction Burger

The Pulp Fiction Burger is a plant based burger to use up juice pulp.

Regenerative agriculture

Regenerative agriculture

Regenerative agriculture is an ideology and farming practice based on many years of scientific research and agroecological farming…

Waste Not Chocolate

Waste Not… Chocolate

Over the last ten years all my work in food, writing, cooking and teaching has had a clear…

Biodiversity

Biodiversity

“Biodiversity” The variety of life (from a single-celled organism or plant to a mammal) within a defined location…

Food Sustainability

Food Sustainability

“Food Sustainability” A holistic approach to food that considers how our nutrition impacts the world around us from an…

Waste Not- Lettuce

Waste Not… Lettuce

Salad is a bit like Marmite: you either love it or you hate it. I’m a lover of…

All articles loaded

No more articles to load

Vegan No Bake Cheesecake

No Bake Vegan ‘Cheesecake’

Green Goddess Salad

Green Goddess Dressing

Tom Cooking Bean Carbonara with Gennaro Contaldo

Cooking Bean Carbonara with Gennaro Contaldo

Fermented beetroot salad

Fermented Beetroot, Yoghurt, Chickpeas and Za’atar

Wholemeal Pizza with Roasted peach, blue cheese, courgette flower and honey

Slow Pizza

Rosemary barley Otto with lamb and salmoriglio

Cooking on a barley farm (recipe & video)

Lentils with beetroot leaf chimichurri

Lentils with beetroot leaf chimichurri

Chickpea & Chorizo Brunch Recipe

Chickpea & Chorizo Brunch Recipe

Plant-Based Carrot Cake Muffin Recipe

Plant-Based Carrot Cake Muffin Recipe

Borlotti Bean Stew Recipe

Borlotti Bean Stew Recipe

Tom Cooking at Beach

Dirty Vegan Caesar Salad

Barbecued summer vegetables with root green chimichurri-1

Barbecued summer vegetables with root green chimichurri

Aloo Chaat

Brunch chaat with carlin peas and tomatoes

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

Chargrilled purple sprouting broccoli and clementines

Chargrilled purple sprouting broccoli and clementines

Chargrilled asparagus with spring onions

Chargrilled asparagus with spring onions, polenta and tapenade

Sustainability Spotlight Asparagus

Sustainability Spotlight Asparagus

Green strawberry ceviche

How to use up green or squishy strawberries

Tom Hunt eating a veggie burger

The Pulp Fiction Burger

Regenerative agriculture

Regenerative agriculture

Waste Not Chocolate

Waste Not… Chocolate

Biodiversity

Biodiversity

Food Sustainability

Food Sustainability

Waste Not- Lettuce

Waste Not… Lettuce

All articles loaded

No more articles to load

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

Subscribe

Events

Catering/Consultancy

About

Join the sustainable food movement

Eco Chef Tom Hunt © 2020 | Privacy Policy | Cookie Policy

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

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.