Ever wondered how to use every part of a piece of fruit or veg in your cooking?  Registered Dietician Hannah Walker will show you how to turn bits of produce that are usually discarded into delicious, nutritious meals to feed your friends and family.  

You’ll learn:

• How to make Harissa Spiced Cauliflower Steaks with Roasted Carrot Hummus and Cauliflower Leaf Crisps
• How to use the often-discarded carrot leaves to make Carrot Top Chimichurri which can be enjoyed as a tasty and versatile condiment or marinade
• Learn how to preserve lemons through fermentation - a technique which will lend incredible depth of flavour to your dishes 
• The nutritional benefits of ‘root-to-stalk’ cooking and a range of other recipe ideas
• Tips for preventing food waste, including meal planning and bulk cooking, that can also save you time and money

For ingredients and equipment needed see below

About Hannah

Hannah is a registered dietitian and cookery teacher with a passion for helping people to optimise both their health and happiness though good food. Her favourite message is ‘eat the rainbow’ and she is a big advocate for zero waste cooking. In her spare time she leads foraging and wild food cookery courses, where she tries to get people as excited as she is about nettles and dandelions!

Fee: £20 (£10 concession).  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

If you are able to donate more than this please visit https://www.crowdfunder.co.uk/...

If you are unable to donate you can register your interest in our new FREE online community classes - just drop a line to classes@madeinhackney.org

INGREDIENTS LIST

For the Cauliflower Steaks:

• 1 large cauliflower (or 2 small) 
• Harissa-inspired marinade for the cauliflower steaks: 
• 2 teaspoons olive oil 
• 1 tablespoon lemon juice 
• 1 tablespoon maple syrup (or substitute with date syrup or a similar sweetener) 
• 1 teaspoon each paprika, cumin and coriander (ground) (if a spice is not available, use more of the other spices) 
• 1 tablespoon water 

For the hummus: 

• 400g tin chickpeas, reserving the liquid 
• 3-4 medium carrots, halved and quartered depending on size 
• Cauliflower pieces leftover from making steaks 
• 2 teaspoons ground cumin (divided) 
• 1 tablespoon olive oil 
• 2 cloves garlic 
• Juice from 1 lemon 
• 2 tablespoons tahini (or substitute with sunflower seed butter which might be cheaper) 
• 1 teaspoon sea salt 
• ¼ teaspoon pepper 

For the Carrot Top Chimichurri

• 1 cup carrot greens (or rough amount from small bunch of carrots), chopped
• 1/2 cup coriander (could also use parsley, mint or combination), leaves and stalks, chopped
• 1-2 garlic cloves, minced
• 1 red chilli, finely sliced (optional or substitute with dried chilli or chilli powder)
• 1 shallot (or ½ onion), finely chopped
• 2 tablespoons finely chopped preserved lemon* + 2 tablespoons brine (or substitute with 2 tablespoons lemon juice, zest of one lemon and ½ teaspoon sea salt) – see recipe below for homemade preserved lemons if you wish to make them (the process takes 3-4 weeks) or you can buy them in larger supermarkets
• 1 teaspoon oregano, dried
• ½ teaspoon each of ground paprika and cumin (or substitute with other spices)
• 1/2 teaspoon sea salt
• 2 tablespoons red wine vinegar (or substitute with other vinegars e.g. white, cider)
• 2 tablespoons olive oil
• Ground pepper to taste

Homemade Preserved Lemons 

Ingredients: 

• 4-6 organic unwaxed lemons (depending on size of lemons and your jar) 
• Approximately 3-4 tablespoons salt 
• Extra lemon juice to cover 
• 1 sterilized jar (~ quart sized) 

Optional spices: 

• 2-3 bay leaves (optional) 
• 1 cinnamon stick (optional) 
• 4-6 cardamom pods, cracked (optional) 
• Star anise and/or several cloves (optional) 
• ½ teaspoon each of coriander seeds and black peppercorns (optional) 

EQUIPMENT LIST

• 2 oven trays 
• 1 large frying pan 
• A large knife 
• A food processor or hand blender 
• A whisk or fork 
• Spoons for mixing and tasting 

For information: classes@madeinhackney.org / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!