Maximising profit and minimising the waste from seasonal favourites
As the seasons turn, menus should too. Seasonal vegetables are fresher, cheaper
and store better than their out-of-season counterparts, as well as being packed with
flavour. Using the whole veg reduces waste and costs, and adds creative flair to menus.
Try batch-roasting trays of mixed root vegetables with garlic and herbs. The roasted vegetables can be used as sides, in soups, purées, salads or
as garnishes.
Cauliflower leaves roast beautifully and broccoli stems make a vibrant purée. Kale stems can be
finely sliced then pickled in vinegar and sugar for a crunchy, zero-waste garnish. To save even more
time, and keep the flavours locked in, blanch batches of root veg in advance for roasting later.