Balance May 2018 - 44

s u s ta i

le r

WAT C H Y O U R WA S T E

pe
ec i s

na b

Sea for
yourself

Hap-pea
eating

Artist, cook and
author Alexandra
Dudley teaches you
how to make your
food go further

MEAT-FREE
MOTIVATION
For a vegetarian version,
chop asparagus spears
into chunks and pan-fry
until charred

WORDS: LAURA TAIT, RECIPE PHOTOGRAPHY: ANDREW BARTON

W

hat's in your compost bin?
Carrot tops? Broccoli stalks?
The last onion unused before its
'best before' date? That's normal for most
of us, but something Alexandra Dudley
wants to change.
Her latest book, Land & Sea, champions
eating seasonally and minimising food
waste by using ingredients in their entirety.
"I hate throwing anything away and it's a
running joke to ask if I'm going to 'use it
for anything' before something's binned.
I want Land & Sea to inspire home cooks to
be more creative with ingredients."
So, as home cooks, how can we do our bit
for sustainability? "Rule No1 is ignore sellby dates," insists Alexandra. "Not on meat
and fish, but certainly veg. If something's
floppy, it's more often than not still good."
Another tip is save scraps and use them
to make stock. "Sunday roasts are excellent
catalysts for a good stock: vegetable scraps,
the odd onion and a few stalks of celery or
carrots. Bubble it all up and throw in any
bones. Pop it into the freezer and save for
when only a risotto will do the trick."
Maintaining a few staple ingredients
means it's easy to make delicious meals
out of whatever is left in the fridge. "Miso
paste adds a salty, umami flavour," she
says. "Almonds are another thing I rarely
go without. Chop them for a good crunch.
You'll always find rose harissa in my fridge,
while fresh herbs can make even the
saddest leftovers come to life."

Try four of Alexandra's recipes
and start loving your scraps...

ZESTY LEMON, PEA AND SCALLOP RISOTTO
Serves 4-6

Food and
nature go
hand in
hand. The
best food
comes
straight
from the
ground, tree
and water,
not from
a can. The
best meals
are made
from real
ingredients,
cooked
fresh and
that, very
often, have
a little story
behind
them.

Ingredients:
* 500g peas, cooked and cooled
* 1.5 litres chicken, fish or
vegetable stock
* 8 tbsp butter or coconut oil,
plus a knob for frying
* 3 shallots, finely chopped
* 400g Arborio rice
* 200ml dry white wine
* Zest of 1 lemon
* 50g Parmesan (optional)
* 400g scallops, cleaned
* Small bunch of mint
* Sea salt and black pepper
1. Place half the peas and 100ml
of chicken stock in a blender or
food processor and blend until
smooth. Set aside.
2. In a medium pan, heat the
remaining stock so that it is
warm, but not boiling.
3. Place a large deep frying pan
over a medium heat and add
4tbsps of butter or coconut oil
and the shallots. Cook for about
5 minutes, stirring until soft.
4. Stir in the rice and add the
wine. Let it cook until most of
the liquid has evaporated.
Add a ladle or two of stock.
Stir gently and add more once

BA LA N CE May 2018

all the liquid has nearly gone.
Repeat for about 15 minutes,
then check to see if the rice
is cooked. If not, continue to
add the stock until the rice has
reached the ideal consistency,
leaving 1 tbsp for the peas.
5. Season and stir in 2 tbsps of
butter or coconut oil, the lemon
zest and Parmesan.
6. Fold in the pea purée and
whole peas. Season, add 1 tbsp
of the reserved stock and leave
off the heat, covered.
7. Pat the scallops dry. This
way, they should crisp up
nicely. Melt a knob of butter
or coconut oil in a non-stick
pan, season both sides of the
scallops and add them to the
hot pan. Cook for about eight
minutes, turning halfway.
They should have a nice
colour, but still be soft.
8. Taste the risotto and add
more seasoning or liquid if
needed. Spoon into bowls
and divide the scallops
equally. Tear over some
mint leaves, add a wedge of
lemon (for squeezing over)
and the grated Parmesan,
then serve immediately.

45



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