The Latest Breaking News from Tom Hunt

How to make cauliflower cheese using the whole plant – recipe

A creative way to use the core, leaves and all

The Guardian - UK · Apr 8

As Australian food prices rise, ‘robust’ cauliflower and cabbage are April’s best value fruit and veg

Rising costs of fuel and fertiliser will soon affect fresh food aisles but brassica, root vegetables, apples and pears still provide bang for buck

The Guardian - AU · Apr 1

How to turn a leftover roast lamb bone into Wales’ national dish – recipe

This hearty, slow-cooked soup is a celebration of all things Welsh, and its versatility makes it a year-round favourite

The Guardian - UK · Apr 1

How to turn limp rhubarb into tasty jam – recipe

Using raw honey for fermentation makes this jam a gut health powerhouse

The Guardian - UK · Mar 4

Why do my potatoes go black after cooking?

A drop of lemon and being selective about your choice of cookware could zap any troubles with blackened spuds, as would a highly novel solution from the seaside

The Guardian - UK · Mar 3

Councils’ temporary housing costs to more than double by 2029-30, says LGA

Exclusive: Local Government Association says figure to house homeless people in England will reach almost £4bn

The Guardian - UK · Mar 3

How to use on-the-turn milk to make an Italian classic – recipe

Maiale al latte pairs tender pork with a creamy, caramelised sauce – and saves old milk from a down-the-sink fate

The Guardian - UK · Feb 25

How to turn any leftover fruit into curd – recipe

You can make curd with almost any leftover fruit, as long as you add a little lemon juice for acidity and blend it to that familiarly special smooth texture

The Guardian - UK · Feb 18

How to use up leftover pickle brine in a tartare sauce – recipe

A creative way to use up leftover gherkin brine that can be tweaked to suit your own tastebuds through experimental use of optional extras

The Guardian - UK · Feb 11

How to make moreish cookies from store-cupboard odds and ends – recipe

Almost anything goes with these thrifty and delicious cookies

The Guardian - UK · Feb 4