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The Latest Breaking News from Tom Hunt

How to turn banana skins into a brilliant chutney or curry – recipe

Banana peel has long been used in cooking wherever the fruit is grown, and it’s packed with goodness, so instead of throwing it in the compost, surprise yourself with this spicy, savoury chutney

The Guardian - UK

How to use up celery leaves in a seasonal, wintry tabbouleh – recipe

Celery leaves, leeks and a splash of scarlet from preserved roast peppers make up the key components for this flavourful, seasonal couscous dish

The Guardian - UK

How to use leftover roasting fat to make spicy popcorn

The umami-rich byproduct that magically renders from meat during cooking makes for a rich, savoury seasoning that works with all sorts, including popcorn

The Guardian - UK

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All the MPs rebelling over Sunak's Rwanda bill as two senior Tories quit

Here are all the MPs that backed amendments to Sunak's Rwanda Bill

Evening Standard

How to turn leftover roast vegetables into a nourishing salad – recipe

Combine leftover roast veg with your choice of grains or pulses, and perhaps a herby green tahini sauce, and you’ll have a colourful and nutritious weeknight dinner

The Guardian - UK

How to turn fruit peelings into a herbal tea – recipe

A blend of whatever fruit, flowers, herbs and spices you fancy will make for a fragrant, personalised infusion

The Guardian - UK

How to turn leftover tortillas or nachos into a Mexican-style brunch – recipe

New year, new feast: take a cue from Mexico and spice things up by making excellent use surplus or stale tortillas or nachos

The Guardian - UK

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Remains of the day: how to use leftover cheese, meat and roast veg from Christmas day

Waste not, want not – make expert use of leftover cheese, meat and roast veg to switch gears into celebrating the new year

The Guardian - UK

How to turn stale brown bread into a nutritious Christmas bread sauce – recipe

Opt for brown bread – crusts and all – over traditional wasteful white for a flavourful and nutritious Christmas bread sauce

The Guardian - UK

How to make candied chocolate orange peel (and an orange old fashioned) – recipe

Chocolate-coated candied citrus peel always goes down well at this time of year. Why not add a cocktail with the same flavours?

The Guardian - UK

How to turn leftover sweets into a boozy infused treat

Refresh crusty old sweets by infusing them with a bottle of hooch

The Guardian - UK

Australia’s best-value fruit and veg for December: ‘Instead of mango salad, use nectarine’

After a wet end to spring, the outlook for Christmas cherries and mangoes is not good. Peaches and nectarines, however, are on the nice list

The Guardian - AU

How to use up spent stock vegetables – recipe

Blitz leftover used stock veg into a puree and combine with beans to make this tasty filling for a thrifty, nifty pie

The Guardian - UK

Two men, a kayak, and a 400 kilometre paddle for the climate crisis

'It was sort of a personal challenge.'

Newcastle Herald

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The Guardian - UK

How to use up excess aquafaba in a spicy roast chickpea snack – recipe

We’re no strangers to aquafaba in this column, because it just keeps turning out new sensations such as this crunchy, nutritious snack

The Guardian - UK

How to turn excess sprouts into kimchi – recipe

Kimchi is a great way to preserve a glut of sprouts – and, for that matter, just about any other vegetable – over the festive season

The Guardian - UK

The Tory MP protecting Ipswich, Twix by Twix

Tom Hunt’s claims about shop theft in the town he represents is dog whistle politics

The Guardian - UK

How to use up old bread in a vegan Milanese – recipe

If you think bread that’s past its best is fit only for the birds, think again. Stale bread can be one of the most useful of all ingredients

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The Guardian - UK

How to reuse pickle juice to make more pickles

This technique was something my sister-in-law came up with after seeing some raw veg her children had left on their plates. Ingenious!

The Guardian - UK

Next time a recipe tells you to discard the mushroom stems, don’t

Mushroom stems are as nutritious and delicious as the caps, so save them for soups such as today’s bean and tahini number

The Guardian - UK

Protesters scale Sheffield town hall to remove Israeli flag

Council begins security review after incident during pro-Palestine rally in city centre

The Guardian - UK

How to use apple scraps to make pectin jelly (plus a bonus pie) – recipe

It’s the seeds, cores and peel that contain all the pectin in an apple, so don’t chuck those scraps – save them for jelly, and put the fruit itself in a pie

The Guardian - UK

How to use up crystallised honey in homemade halva – recipe

That bottle of crystallised honey lurking in the back of the cupboard is the perfect texture for this dangerously moreish tahini and nut bar

The Guardian - UK

How to turn spent corn cobs into a delicious jelly or spread – recipe

This recipe dates back about 150 years, and has found new life as a delicious, plant-based alternative to honey

The Guardian - UK

How to turn a glut of late-summer tomatoes into a sumptuous paella – recipe

This takes only 18 minutes to cook, so have the table ready before you start, ideally outdoors on a late summer’s evening

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