How to turn excess hard veg into fridge-raid sauerkraut – recipe | Waste not

The dry-salting fermentation method used to make sauerkraut works brilliantly on almost any firm vegetable, so you can happily explore beyond the traditional cabbage. I had a couple of carrots and a piece of squash that needed saving, so I turned them into a golden kraut with ginger, turmeric and a little orange zest for brightness. Use whatever you have to hand and let the ingredients lead your creativity.Fermenting is an enjoyable way to make the most of a seasonal ingredient or to use up surplus produce. At our restaurant, whenever we had a glut that needed using up, we used to rely on fermentation, because not only did it saves us money in the long term, it also helped us to create imaginative, delicious new products to cook with

Hurrah for veganism and Victorian sewers | Letters

As a vegan of nearly 40 years, I agree with much of what Dean Weston says about animal welfare (Letters, 30 December). But as a former civil engineer, I cannot overlook the massive category mistakes in his assertion that the government’s animal welfare strategy “treats animal suffering the way Victorian engineers treated cholera. Add a valve here, a filter there, and never question the sewer itself.”Victorian engineers did not “treat” cholera, but were arguably more effective than the medical profession in dealing with the disease. They reduced the prevalence of cholera precisely by constructing adequate sanitation

What can I use in vegetarian curries instead of coconut milk? | Kitchen aide

I want to make more vegetarian curries, but most call for a tin of coconut milk and I’m trying to cut down on saturated fats. What can I use instead? Jill, via emailCoconut milk brings silkiness and sweet richness to curries, and also mellows spices, so any substitute will likely change the nature of the dish. That said, if you really want to avoid the white stuff, Karan Gokani, author of Indian 101, would simply replace it with vegetable stock. Another easy swap (if you’re not averse to dairy) is yoghurt, says John Chantarasak, chef and co-owner of AngloThai in London, which is handy, because “that’s normally hanging about in the fridge”.Not all curries involve coconut milk, however, and it’s these that perhaps offer a better solution to Jill’s conundrum

Kenji Morimoto’s recipe for root vegetable rösti with crisp chickpeas

I’m a sucker for a rösti, and I truly believe it makes the best breakfast, brunch – or any meal, really. This one leans into the amazing varieties of root vegetables we have at our disposal, and it is especially stunning when layered and presented with all of the other elements: a bold mustard aïoli, crisp curried chickpeas, and an easy parsley and red onion salad that is quick-pickled to provide an acidic finish to a satisfying dish.These rösti are easy to customise (although I’d suggest going for a combination of at least two root vegetables); they freeze well, too, making those lazy weekend brunches that much easier.Prep 30 min Cook 30 min Serves 2-4For the chickpeas400g tin chickpeas, drained 2 tbsp olive oil ½ tsp salt 1 tsp curry powder 1 tsp smoked paprikaFor the salad80g red onion, peeled and thinly sliced 10g parsley leaves Zest of 1 lemon, plus juice of ½ 1 tsp sumac 1 pinch saltFor the mustard aïoli 100g mayonnaise 1 tbsp English mustard Juice of ½ lemonFor the rösti300g root vegetables (such as beetroot, sweet potato, parsnip), peeled and grated80g red onion, peeled and thinly sliced 2 tbsp plain flour 1 egg Neutral oil, for cookingHeat the oven to 200C (180C fan)/390F/gas 6 and line a baking sheet with baking paper. Pat the drained chickpeas dry with kitchen towel, then tip them on to the lined sheet

Adults in England eating as much salt a day as in 22 bags of crisps, study shows

Adults in England eat the same amount of salt every week as is found in 155 bags of crisps, according to analysis by a leading health charity.The British Heart Foundation, which carried out the study, said this also equated to 22 bags a day of ready salted, lightly salted or sea salt crisps.“Most of the salt we eat is hidden in the food we buy, such as bread, cereals, pre-made sauces and ready meals, so it’s hard to know how much salt we’re consuming,” said Dell Stanford, a senior BHF dietitian.“This is bad news for our heart health, as eating too much salt significantly increases the risk of high blood pressure, a major cause of heart attacks, strokes and other serious diseases.”It is estimated that eating dangerously high amounts of salt contributes to at least 5,000 deaths a year in the UK from heart attacks, strokes and other cardiovascular conditions

Rukmini Iyer’s quick and easy recipe for roast sweet potato, feta and butter bean traybake | Quick and easy

A brilliant, warming 30-minute traybake, all in one tin. I love the combination of roast sweet potatoes with crumbled feta and a bright, fresh pesto; adding butter beans to the mix brings another hit of protein, as well as getting more legumes into your diet – win-win! A jar or tin of chickpeas would work just as well, if that’s what you have in, and feel free to substitute the parsley for other soft herbs, should you wish.Prep 15 min Cook 30 min Serves 22 large sweet potatoes, scrubbed or peeled (up to you) and cut into 1½cm chunks570g jar butter beans (or 400g tin butter beans), drained and rinsed2 tbsp olive oil 2 tsp smoked paprika2 tsp flaky sea salt 200g block feta, crumbledFor the spring onion pesto 25g flat-leaf parsley, leaves and tender stems3 spring onions, trimmed and roughly chopped50g almonds, or pine nuts 50ml extra-virgin olive oilJuice of ½ lemonHeat the oven to 200C (180C fan)/390F/gas 6. Tip the sweet potato chunks, butter beans, olive oil, smoked paprika and a teaspoon of sea salt into a roasting tin or tray large enough to hold everything in almost one layer, mix well, then roast for 30 minutes.Meanwhile, blitz the parsley, spring onions, nuts, olive oil, lemon juice and half a teaspoon of salt in a high-speed blender or chopper