VEGETABLE
Vegetable trimmings have enormous potential and yet they’re considered as nothing more than scraps. Have you seen the latest coleslaw made of finely shredded broccoli stems and white cabbage? If we just get into the frame of mind that we can plan two dishes simultaneously - using the broccoli crowns for tonight’s dish and the stems for something else today or later in the week - then a whole world starts to open up to us.
