HO HO HO 🎄 ALTERNATIVE CHRISTMAS COOKING 🎄
We called in a favour from our dear friend, irreverent chef and street poet. Matt Scott is a force of nature that knows how to cook a Christmas tree.
They say ‘you are the sum of people who you surround yourself with’.
Matt Scott (@matthewiscooked) is a creative renegade with a big heart and an even bigger pair of baubles… this sum’s things up nicely.
This dish would make Santa clause reconsider his roast Turkey. It’s a masterclass of vegetable cooking with a little lick of tradition.
Some of the ingredients are quite specialist; we will list some easy alternatives for you, you’re welcome. 🧑‍🎄🎅
RECIPE:
200g Pink Fir Potato (100%)
100g Savoy Cabbage (50%)
100g Double Cream (50%)
50g Cobnuts (50%)
30g Koji (10%)
30g Butter (10%)
15g Chicken Fat (5%)
15g Dried Plum (5%)
15g Miso (5%)
15g Pine Oil (5%)
A L T E R N A T I V E S:
Pink Fir ~ Ratte Potatoes
Cobnuts ~ Roast Chestnuts
Koji ~ Cooked Grain, such as pearled barley
Chicken Fat ~ Butter or Smoked Oil
Dried Plum ~ Dried Cranberries
Pine Oil ~ Grassy Olive Oil
Go forth and go off centre, rock the sleigh and set let the turkeys roam free
🛷🦃
// Zero Waste Cooking School //
The Zero Waste Cooking School brings a fresh culinary approach with a clear look at sustainability. From easy home recipes to fermentation and nü waste, we bring you a whole network of experts exploring the future of food.
#zerowaste #christmas