Victoria Glass, author of Too Good to Waste (Nourish Books, 2017), says that reducing waste is not about being perfect, but about doing your best. “I’ve often got a bit of meat fat lurking in the fridge, for example, and I often warm it up in a pan and turn it into a salad dressing.”
Salty bacon fat goes really well with earthy beetroots in particular, and Glass’s book has a lovely beetroot, basil, bacon and green bean salad that uses her bacon fat vinaigrette, which is best served warm. My take on her dish involves drizzling some over chunky wedges of little gem, tomatoes and basil with extra bacon, to create a breadless BLT salad of sorts.
