Acclaimed Nottingham chef Sat Bains has ditched top quality ingredients for something that would normally end up in the bin. The man behind two Michelin -starred Restaurant Sat Bains has been chosen to represent the UK in a global project to reduce food waste in the home.
The talented chef and his team created inspiring dishes for the Why Waste? project using two of the items that are binned the most - stale bread and vegetable peelings.
Carrot and beetroot trimmings, melon rind and the outer shell of fennel were candied and used to turn soft vanilla ice cream into Tutti Fruitti with a cone made out of stale bread and a drizzle made from beetroot scraps.
