Root to Fruit eating is an holistic approach to food that considers all aspects of its production, its impact on the planet and our health. To eat in this way means basing the bulk of our meals on local, seasonal foods and eating them whole, including the parts we usually throw away, like peelings, root greens and other by-products. Whenever possible, my recipes include the whole ingredient, but sometimes the usually discarded, odds and ends become an invaluable ingredient in their own right. Like spent lemon rinds which make the most incredible marmalade or ‘aquafaba’ the liquid leftover from cooking pulses, a practically cost-free egg replacement that makes perfect mayonnaise, pastry or meringues.
This recipe is from my new cookbook Eating for Pleasure, People & Planet (Kyle publishing 2020)