- 5 weeks ago
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00:00Hello, I'm Adam Liao, and welcome to The Cook Up,
00:24the show that answers the question, how does one cook up?
00:27Tonight we are making spring vegetable confit with herbs and squid, chicken and fregola,
00:33and anything goes, dumpling soup.
00:35It's been our guests.
00:37Alistair McLeod has the gift of the gab, and when it comes to food, he's got loads to
00:40say about sustainability and supporting your local suppliers.
00:44He's worked in Michelin restaurants, presented on TV, and now runs his own catering business.
00:48Welcome Alistair.
00:49Adam Liao, lovely to be here sir.
00:51Good to see you mate.
00:53If you've seen Connie Kao's garden, you know that her weeknight salad game is an A+.
00:57She's a digital creator and permaculture gardener whose new book is filled with gardening tips
01:02and fresh home style recipes inspired by her Chinese heritage.
01:05Hello Connie.
01:06Hi Adam.
01:07Excited to cook today.
01:08Connie, what is it that floats your boat about gardening?
01:12Well, for me, I think just seeing the whole process, just seeing it growing from seed to harvest
01:18to plate, it's just such a rewarding thing to do, and I love being out there.
01:23I love being surrounded by plants, surrounded by nature, and just smelling the air and the
01:28plants, and it's just so nice.
01:33You're really passionate about it, and I love that.
01:35Al, you are one of the best cooks I know, and…
01:40Me?
01:41No, not you.
01:42Al.
01:43Al.
01:44I was like…
01:45Oh, keep that bit in.
01:46Keep that bit in.
01:47I mean, you're also a very good cook, but I reckon, honestly, I reckon Al's probably
01:51just got you pipped on that one.
01:54What is it about cooking that you love?
01:57It's who the star of the show is, Adam Liao, the farmers, fishers, growers, producers,
02:04brewers, distillers, winemakers, and knowing them, knowing the colour of their eyes, the
02:08name of their kids, what they like to drink, mostly lots.
02:12It's a good thing.
02:13That connection.
02:14Well, that's the thing that I love about food, and gardening and growing is the same
02:18way.
02:19It is this way to kind of distill everything.
02:22And, you know, literally everything from the sun and the sky and politics and geography
02:28and culture and everything, it all just sort of comes together into something, whether
02:32it's a piece of fruit or a plate of food, it's…
02:34It really brings people together.
02:35Absolutely.
02:36Yeah.
02:37Do you hate food waste and washing up?
02:39I mean, who doesn't?
02:40Have we got a night for you?
02:41We are cooking Waste Not One Pot.
02:46Is food waste… I mean, it is a massive problem.
02:49We know that now.
02:51Is it a modern problem?
02:52I feel like, nowadays, we have such a luxury, you know.
02:56You can get food from the supermarkets, but, you know, in my mum's time, she would have
03:02to, like, get food from the markets and, you know, money was tight, so you would always
03:06just make sure you're using everything in the fridge.
03:09My parents never wasted anything in the fridge.
03:12Everything was always creatively put together, you know, into all sorts of different recipes,
03:17just on the fly, just simply just to reduce waste.
03:20And I guess I've really learnt from that as well.
03:22Yeah.
03:23It's a real symptom of privilege, you know.
03:24I mean, statistics say, you know, it's anywhere between a fifth and a quarter of everything
03:28that we buy.
03:29Mm.
03:30You take it home and ostensibly throw it in the bin.
03:31Yeah.
03:32I mean, it's bonkers, you know.
03:33Yeah.
03:34And in these times, sort of austere times, I can't afford to do that.
03:37Yeah.
03:38And so you need to find a way to use everything up.
03:41I mean, I would, we would once a week have a soup or a curry that would never end up on
03:46Instagram, you know, but it feels good because you open your pantry and it's all gone and
03:50you're starting again.
03:51Absolutely.
03:52Absolutely.
03:53So let us get started.
03:54My waste not one pot contribution is a spring vegetable confit with squid and herbs.
04:02I love what you just said there, Al, about once a week having a non-Instagrammable curry
04:09or stew or something that, that does a job.
04:13Like it has a purpose and it is to use up all of these things that might not otherwise
04:18be finding their way into a dish.
04:21I mean, part of, I think the problem is this very recipe driven culture where everything
04:28in that you cook has a beginning at the end.
04:30You buy all these ingredients, you cook it and then the end of it.
04:33And then there's no, there's no system.
04:35There's no, there's nothing to, there's no secondary or tertiary dish that comes from
04:39whereas, you know, I remember so many dishes as almost kind of natural partners of each
04:45other because of the way that my gran would cook.
04:49There was always like, if we had Hainanese chicken rice, there was always this dish that
04:54I didn't quite like as much as the Hainanese chicken rice of, you know, onions and ginger
05:00and soy sauce.
05:01The leftover chicken would be fried with that.
05:03The offspring.
05:04Exactly.
05:05So this is kind of that, for me, is something that when I cook with a lot of vegetables,
05:13I would end up with all these off cuts, little bits and pieces or things that I've, that
05:17I've caught.
05:18And this vegetable confit is something that I actually would make with all of these off cuts
05:22and still do make.
05:23And it just sort of sits in, you can make it into a dish, which I'm going to do now,
05:27but it also kind of can sit there and be sort of a mirepoix base for adding to everything.
05:32So the next time you make a bolognese or a stew, you've got this kind of shortcut.
05:37I mean, there's moral and ethical reasons why we shouldn't waste, but there's also just
05:41an economic one.
05:42You know, with my chef-y hat on, you know, margins in my world are just, you know, they
05:49are gossamer thin.
05:50And so there's a real necessity to not waste.
05:53And, you know, it speaks of, waste speaks of lack of creativity almost.
05:57Yeah.
05:58And to think that food, it had to grow in order to be cooked, right?
06:02A lot goes behind the scenes from just buying it.
06:05Yeah.
06:06Connie, is, does, does food waste or I should say ingredient waste, is that less of an issue
06:12for somebody like yourself because you are through composting, et cetera, kind of your own
06:17circular economy there?
06:19Absolutely.
06:20I feel like composting, well, it makes you feel better for the things that you do not
06:25use up in the fridge, right?
06:27Yeah.
06:28So those stalks that you throw out, like they can be, you know, broken down and like used
06:33to grow new plants, right?
06:35Because all of that nutrients gets recycled in the soil.
06:38And so if I can't use something, I put it in the compost and at least it has a different
06:43use.
06:44So now I'm, I'm kind of throwing in a whole bunch of stuff here.
06:48Like I've got the silver meat, the stalks of that.
06:51I'm putting in some green peas.
06:53Those I did not grow myself, but I'm also going to load this up with a few beans because
06:59this is a dish.
07:00I'd probably leave the beans out because obviously they've come out of, out of a can.
07:03It's not something that I've got leftover beans lying.
07:05Although if I did, I would.
07:06Tell me why this is confit, because I'm sure the people playing at home would think of confit.
07:12I don't know, automatically I'd think of duck.
07:14Yeah.
07:15Right.
07:16So confit is essentially anything that's cooked slowly under a lot of oil is the way that I
07:22would just, I'm not sure if that's the actual definition.
07:26So in there, I've got basically everything, no rhyme or reason to it.
07:31And I wish I could just stand here with that upside down.
07:33Cause it's going to be quite a lot of oil going in here.
07:36I'm going to throw some herbs on top.
07:38Bay leaves, particularly fresh ones are absolutely adorable.
07:42In this, I take some parsley stalks.
07:45Good for kind of leftover herbs as well as the leftover vegetables.
07:48I guess the beauty of this is what you get at the end of this is a whole bunch of vegetables
07:53that are ready to go for whatever you might want to do with them.
07:58And they could, that could be, oh, I'm making a stew.
08:00Big spoon of that into the bottom of a pot, start your stew, brown off some meat and then
08:04you're going.
08:05So I'll cover this up and put this in the oven at a hundred degrees.
08:12And that will stay in there for a couple of hours.
08:14So cause this is a one pot, this is kind of a fast and slow dish, I guess.
08:18I'm using squid mainly because I think seafood and those kind of earthy flavors that we'll
08:22get from the confit are really nice, but then also it's going to cook very, very quickly.
08:28So I'm just cutting the squid into some rings.
08:31Very unfashionable these days, but I like it.
08:34And even the tentacles, I'll just cut those into some lengths, pretty rough and ready.
08:39Beautiful.
08:40Look at that quality of that.
08:41All right, squid there.
08:43After a couple of hours in the oven, this is what the confit is going to look like.
08:50Oh, stop it.
08:51Yeah.
08:52Beautiful kind of cook down.
08:53I put the peas in early because while we might be kind of in love with fresh peas.
08:58Yeah.
08:59Like I just think that you get this beautiful flavor from cooking down a lot of the things
09:04like the green beans and the peas that are very popular to eat fresh, but I think they
09:10have a unique character once you cook them down into something like this.
09:13So then this has gone onto the stove for the temperature to come up.
09:16We're picking out some of the herbs, but it's not all that important.
09:20And at this point you could take it out, jar it up, save it forever.
09:24But we're going to turn it into a dish very, very quickly here.
09:26So the squid's just going to go in there and you can see how much oil's in there.
09:29The squid's just going to cook through in all of that oil.
09:32I love that sort of the narrative of fast and slow.
09:36Yeah.
09:37I might even just throw the cartouche back on for a minute.
09:40Chop a few herbs.
09:41We're getting pretty close to...
09:43Talk to me about doing the calamari into rings rather than, you know, doing the scoring
09:48business.
09:49Look, in this case, I just think it's easier to cut it into the rings.
09:55Often with scoring, what you're doing that for is to stop it from buckling too much or
10:00to buckle more.
10:01I don't really know.
10:02But it's really just to tenderise it as well, I think.
10:06In this case, we don't need to.
10:07We could stew the squid together with all of those and actually put the squid in at the
10:12same time.
10:13The squid is actually really nice when it's...
10:14Cook it quick or cook it real quick.
10:16Yeah.
10:17But a few fresh flavours to go on at the end here.
10:22Connie, is this, I don't know, is this something that you could see having a roll in your kitchen?
10:29I think so.
10:30Or maybe even in your garden?
10:31Yeah, absolutely.
10:32Because when you're harvesting in the garden, you often get bits and bobs of everything.
10:36And I love finding recipes where you can put all of that into a dish.
10:40And it's just easy.
10:41I mean, one pot cooking is pretty much what I'm all about.
10:44So, yeah, I can't wait to try this at home as well.
10:46I would say that even with, you know, chefiness, the type of customers that we cook for, they're
10:52at a point where they trust you.
10:54Now, they don't need the vegetables cut into rhombuses and it doesn't need to be, you know,
11:00ready for its close-up.
11:01And I love the idea that you can then, you know, store that in a jar and have it later.
11:06So if you have like days where you don't have anything that you want to cook, you've got
11:11that on hand for you.
11:12Yeah.
11:13That squid just cooked in a flash.
11:15Yeah.
11:16It's super quick, super easy.
11:18And the squid right now is probably just south of cooked.
11:24Brilliant.
11:25But as the heat of that confit comes through, it will finish it off.
11:29Just a bit of herb on the top, some lemon on the side, and actually one of the really
11:35lovely parts of this is that oil that we're going to dip some bread into and eat that.
11:39It's a squid and vegetable confit.
11:41Looks absolutely delicious.
11:48I think a lot of these vegetables actually are at their best when you're cooking them
11:53for a long time.
11:54You know, they're really those sweet and savoury flavours of the silverbeet and the peas and
11:59the beans.
12:00So many of those vegetables, you actually don't realise how much more they've got to
12:05give.
12:06Adam, that's a triumph.
12:08All the flavours just come really well together.
12:11And like, if you're feeding somebody who doesn't like their veggies, this is a really
12:14great way to mask all the veggies.
12:16There is a recipe online, but you do not have to follow it.
12:19And if you're not dipping your bread into that oil, you are playing yourself.
12:22After the break, fear not, we have more Waste Not One Pot recipes from Alistair and Connie.
12:37Welcome back to The Cook Up, where we've told food waste and dirty dishes to take a hike,
12:41because we are all about Waste Not One Pot food.
12:44My guests, acclaimed chef Alistair MacLeod and gardening guru Connie Cowell, are wasting
12:48no time.
12:49Connie, what are you making?
12:50I'm making an anything goes dumpling soup.
12:52Ooh, anything goes.
12:53Al?
12:54A dish with 11 ingredients, but I'm only going to tell you two of them.
12:58Chicken and fregola.
12:59Nice.
13:00Chicken and fregola.
13:01First thing, chicken.
13:02I'm going to marinate it.
13:03Again, this is arbitrary, but I've gone with smoked paprika, oregano and garlic.
13:18Beautiful.
13:19It's actually a great combination.
13:21And you see it quite a lot in a lot of different things, like the paprika, oregano, you throw
13:26a bit of cumin there, that's taco seasoning, you know?
13:28Yeah, brilliant.
13:29You have it this way, it's sort of Spanish, Portuguese kind of flavours.
13:34Sort of Moorish sort of thing going on.
13:36Yeah, and then you've got the fregola, which is, you know, I think in Australia we have
13:41this weird affinity with an obscure Sardinian pasta.
13:47Yeah, I love fregola.
13:49It's got a lovely toothsomeness to it.
13:50I mean, of course you could use one of the bigger Lebanese couscous or something, but
13:56yeah, I love the personality of it.
13:59What are your views, Al, on marinating time?
14:04Because you've mixed that up and thrown it straight into the pan.
14:07I, that's, personally, that's how I do it.
14:10Yeah.
14:11Is there much to be gained by, for example, putting that in the fridge for a day?
14:15I think there is, but you will still get, this will be imbued and infused with the personality
14:21of those spices really effectively.
14:23Fantastic.
14:24It smells beautiful already.
14:26So I'm just going to seal this off and then take it out.
14:28Okay.
14:29And then start to build the dish using any of the benefit of the little caramelised bits
14:33in the bottom of the pan.
14:34I love it.
14:35So you're not cooking this all the way through here?
14:38Correct, correct.
14:39Okay.
14:40It's going to go back in later and flavour up the fregola.
14:42That's right.
14:43Lovely.
14:46Connie, talk to me about soup.
14:48Yes.
14:49So I love to make a dumpling soup because I always make dumplings in batches and I like
14:55to freeze them.
14:56And when I have, you know, a weeknight where I can't be bothered cooking or there's a lot
15:00of leftovers in the fridge, I take out those dumplings.
15:03I put them in the soup and I just chuck whatever is in my fridge into the soup.
15:07And, you know, with a bit of like sauce and stuff, it comes together really well and it's
15:11really quick to cook up.
15:12The amount of emotional stress I save myself just by knowing that I have frozen homemade
15:22dumplings in my freezer.
15:24Yeah.
15:25Honestly, like, I think it's one of the most important things you can do to not stress about,
15:31oh, what are the, I need something quick for dinner because we're going out later or something.
15:36Yeah.
15:37Knowing that there are frozen dumplings in my freezer that I've made myself that are
15:40tasting good is brilliant.
15:42But you could easily use frozen, bought dumplings.
15:44Yeah.
15:45For me, well, I always use my frozen dumplings.
15:47For me, it just feels like I'm thanking my past self for doing that, you know?
15:51And then your future present self just feels so good about it.
15:54It's like, I have something to cook up.
15:56And when you say anything goes with this soup, it is just whatever you've got.
16:00Absolutely any veggies.
16:01So, for example, I always have some sort of limp bok choy, you know, in the fridge
16:05and then I've got shiitake mushrooms always on hand.
16:07And then you can put like onions.
16:09You can put like half a carrot.
16:11Anything really goes.
16:12If it's a veggie, if it's even tofu, I think it'd be delicious together.
16:15Amazing.
16:16Love it.
16:18Okay.
16:19Our chicken is out.
16:20Onion and garlic is in.
16:21Just softening nicely.
16:22Probably ready for that fregola.
16:24Okay.
16:25And this is, I guess, the wonder of a one pot.
16:29You know, you've got all that beautiful fond.
16:31You've got some of the toasted spices from the chicken.
16:33You've got the chicken fond there as well.
16:36Exactly.
16:37That fond, the French, the base.
16:38Yes.
16:39The base.
16:40Exactly.
16:41Which gives so much personality to the dish.
16:43You know, I would characterise, you know, the food that I cook.
16:48And this is on the TV with you at a cooking demo at home or with our business.
16:55It's food that delights rather than food that impresses.
16:59You know, I think that's, this is Aleppo, you know, Aleppo pepper.
17:03It's probably sweet first and then spicy.
17:06Yeah.
17:07It's a beautifully fragrant Syrian pepper.
17:11Yeah.
17:12You can use more of it.
17:13Yes.
17:14You know, if you like to be a bit judicious with spice, you can use more of it and there's
17:18more flavour to be got from it.
17:19The thing I really love here is, you can see here in the pot that you're essentially,
17:26you've brought up that fond, that base, the brown bits in the bottom of the pan,
17:29with the natural juices that have come out of the onion and the garlic.
17:33And it just happens.
17:34There's no real, it just happens by itself.
17:36Probably going with liquid now.
17:38Now the liquid, the wet stuff in this case, which is going to allow us to cook the fregola,
17:42is stock and coconut milk or coconut cream.
17:46Coconut?
17:47Okay, interesting.
17:48Yeah.
17:49And are you doing that because Connie's lactose intolerant?
17:51Yes.
17:52Okay, fair.
17:53But you could otherwise use...
17:54Use a bit of cream.
17:55Cream, milk, whatever.
17:56I mean, there's vibrations of the start of a risotto here really, isn't there?
17:59Yeah, there really is.
18:00You know, using the fregola in that term.
18:02So we'll get the fregola sort of half cooked before we go on to the next step.
18:06Beautiful.
18:07You don't need to do the whole, like, stir it a lot.
18:09Like some people...
18:10I personally don't do the risotto, but a lot of people do.
18:12Nah, no need.
18:13No need.
18:14Just let it do its thing.
18:15Put the lid on and grab a wee cup of tea.
18:17Love it.
18:18Love it.
18:19One pot.
18:22All right, Connie.
18:23So dumplings are out of the freezer.
18:25How often would you say you make dumplings?
18:27Well, every time I run out and I have a spare, you know, a couple of hours,
18:31not even, maybe like half an hour.
18:33I'll make a huge batch of dumplings, maybe like 60, 80.
18:36It doesn't take as long as you think.
18:37It really doesn't.
18:38Once you get used to it, I think it's...
18:41I used to love doing it with my family when they were a bit younger
18:44and they, you know, it was just a lovely thing to do.
18:47Exactly.
18:48But I actually really like the catharsis of doing it myself.
18:50It's like muscle memory.
18:51Yeah.
18:52I put on a podcast and before you know it, I've made, you know, 50 dumplings.
18:55Thank you so much for stirring for me.
18:57So this is just going into water.
18:59Yeah.
19:00So I keep things really simple.
19:01I love that.
19:02Yeah.
19:03I mean, if you have some chicken stock or something leftover, you can use that.
19:06Absolutely.
19:07But for me, I put in water.
19:09Oh, I love shiitakes with dumplings.
19:12I feel like a really great combination.
19:14A bit of umami flavour.
19:15This is one of the cool things about it.
19:17And if you didn't have fresh shiitakes, you could use dried shiitakes
19:19and they actually create more of a stock in there itself.
19:22Yeah.
19:23But when I was in China, quite often you will see dumplings served like this in Shanghai
19:28and places where...
19:29That's where my family's from.
19:30I know, because it's a very Shanghanese way of doing things, right?
19:33And it's often dumplings just in the water that they were cooked in
19:38with a bit of sesame oil and white pepper.
19:40Yeah.
19:41I put a tiny bit of soy sauce just for a little bit of saltiness.
19:44I love a bit of saltiness.
19:46I love chilli.
19:47So if you love chilli, I love...
19:50You've got to put some chilli oil in there.
19:52And what I always recommend is to put the sesame oil in last
19:56because if you put it in the pot too early,
19:59the flavours do kind of dissipate.
20:02Like to keep the sesame flavour, you've got to put it in last.
20:05And yeah, white pepper for sure.
20:07The first time I had this in Shanghai, I was like, really?
20:10We were just...
20:11Because it's essentially like pasta water, right?
20:12Yeah.
20:13The soup is pasta water.
20:14Here we've got, you know, actually a lot more flavour going in.
20:17There's seasoning from the soy sauce.
20:18There's also the...
20:19Actually, the mushrooms and the vegetables themselves
20:22are essentially contributing flavour to the soup.
20:25Yeah.
20:26But I was like, oh, am I going to like this?
20:28Like, you've got a flavourful dumpling,
20:29but then it's almost like this palate-cleansing soup
20:31that's very light and has a really kind of just nice blandness to it.
20:36Yes, refreshing.
20:38Exactly, exactly.
20:39And the amazing thing is if you have leftover soup,
20:41you can use that the next day to cook something else in it.
20:43And it just becomes more...
20:45It thickens up, the flavours, you know, really strengthen.
20:47It's a really great dish to have for home cooking.
20:50Beautiful.
20:51And then spring onions at the very end.
20:52Yeah, exactly.
20:53When we return, I cannot wait to taste this no-waste food
20:56and we'll waste no time in getting Alistair and Connie's tips
20:58for avoiding food waste.
21:11Welcome back to The Cooker,
21:12where Alistair McLeod and Connie Cow are giving all they've got
21:15to their Waste Not One Pots.
21:17Connie, nearly done?
21:18Yep.
21:19Very nearly done.
21:20And Al...
21:22Lift the lid.
21:23Oh, that looks stunning.
21:25That looks absolutely stunning.
21:27To finish off, a little bit more of that Aleppo.
21:30Mmm.
21:31Bit of lemon.
21:33My goodness.
21:34And some parsley.
21:36So it's like...
21:37It's got a brightness to it.
21:38It's like a kiss and a slap at the same time.
21:40How can people not...
21:43You know, sometimes you meet the people and they're like,
21:45I don't really like to cook.
21:46How could you not, honestly?
21:48It's not aspirational.
21:49It's a one-pot wonder.
21:51We're cooking in real time here.
21:53Yeah.
21:54It's 20 minutes.
21:55A few ingredients gathered.
21:56That's it.
21:57Stunning.
21:58Connie, that just looks amazing.
22:00Yeah, and it was so simple to cook up.
22:03I mean, that's what I'm all about.
22:04If you have frozen dumplings.
22:05Yes.
22:06Anything is simple if you have frozen dumplings.
22:08Yes, anything goes.
22:09Life is better when you have frozen dumplings.
22:10Yes, yes.
22:11Highly recommend.
22:12Every single freezer.
22:13Yeah.
22:14So you just scoop it out.
22:15Love it.
22:16Put on some, you know, spring onion garnish and you're good to go.
22:19I love that it's kind of almost more dumpling than soup there.
22:23Yeah.
22:24Beautiful.
22:25I feel like a restaurant.
22:26Anything goes.
22:27Dumpling soup and chicken and fregola.
22:28All right, Connie, the Shanghainese style dumpling soup.
22:40Mm-hmm.
22:41If I must say so myself, I love it.
22:43Mm.
22:44What do you think?
22:45I'm getting spice.
22:46I'm getting...
22:47It tastes...
22:48It's just...
22:49It's soulful stuff, isn't it?
22:50Mm-hmm.
22:51It's really heartwarming for me.
22:53Like, it's kind of like comfort food.
22:55Yeah.
22:56Yeah.
22:57It touches the heart.
22:58Yeah.
22:59Which is actually, when you make it with wontons, that's what a wonton means.
23:01A hundun.
23:02Touches the heart.
23:03Mm-hmm.
23:04All right, Albie, uh...
23:05I'm going to try some of yours.
23:06Yep.
23:07Lactose-free chicken and fregola.
23:08Yep.
23:09Thank you so much.
23:10You're welcome.
23:11I mean, this isn't soulful.
23:12This is more just like a big hug.
23:15It tastes delicious.
23:16Mm-hmm.
23:17Like, there is a lot of soul in this hour.
23:18Yeah.
23:19It really is.
23:20Because this is the kind of thing that you make for your family if you're a very good
23:24chef like yourself.
23:25I was going to say, I can see how you're a chef.
23:27It is so, so good.
23:28Texturally, it's quite pleasing.
23:30Yeah.
23:31Well, we've all done the one pot.
23:33We've all done the reduction of waste for our dishes.
23:37What are some other ways, maybe Al, I'll start with you, that you can think of that
23:41people can reduce their food waste at home?
23:44I think it's how we go about our shopping is a real key part of it.
23:48Mm-hmm.
23:49I mean, I can see myself in doing a cooking demo, let's say, 10 years ago.
23:54Yeah.
23:55Instead of people saying, can I get the recipe?
23:56They say, Alistair, where'd you get the ingredients from?
23:59Mm-hmm.
24:00So, people want that information.
24:01And if I know the person I've bought the ingredient from, I feel a sense of duty, of obligation,
24:06not to waste anything.
24:07If I buy carrots with the tops on them, of course I'm going to use the tops on them.
24:12Mm-hmm.
24:13And I'm not going to cut my potatoes into funny shapes.
24:15I'm going to try and use every single bit for consumption.
24:19And then anything that I really feel I can't eat, I would compost it.
24:22Yeah.
24:23For me, I would say dedicate a couple of days a week at the end of the week to use up what's
24:27in your fridge and have, you know, a few recipes on hand that can be, you know, changed about.
24:34For example, fried rice, fried noodles and broths or soups.
24:38They're my top three.
24:39Anything goes in any of those.
24:41And so, it's just really good to have that and normalise just making recipes on the fly.
24:46Amazing.
24:47And that is shot.
24:48Al, Connie, thank you so much for joining me.
24:49Delicious stuff.
24:51Eating sustainably never tasted so good because there is nothing sweeter than knowing
24:55that there's barely any washing up to do.
24:57If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
25:00I'm Adam Leal.
25:01Thanks for watching The Cook Up.
25:02The Cook Up.
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