2 november 2015 | Minder voedselverspilling

How to make leftovers feel like a boon, not a burden

In his latest book, River Cottage chef Hugh Fearnley-Whittingstall calls them “planned-overs.” They’re leftovers that you intended to leave over — ingredients that you cooked more of than you needed at the moment, knowing that you’d be able to make great use of them later.

-The Washington Post

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