Head of food development Mark Irish was joined by development chef Richard Wells at the Brakes Innovation Centre in Reading to explore sustainable flavours.
Using the humble ingredient cauliflower, the chefs showcased three delicious and waste free dishes you can cook up in your kitchen. The duo demonstrated how to create cauliflower steak, ribs and souffle.
Peter Innes, senior marketing manager at Brakes, said: “Consumers are becoming more and more aware of food waste and as this begins to happen we see menus really exploring the use of unused parts of vegetables. This is a fantastic trend not only to boost your gross profit but really to illustrate a chef’s talent in the kitchen.”
The recipe guide, which can be downloaded here, contains four zero waste recipes. Each recipe contains an ingredients list, a breakdown of the calories, the suggested serving, potential allergens, instructions of how to replicate the dish as well as a photo of the finished meal.