Martin O’Donnell of the Twelve Hotel loves deep-fried croquettes with mashed potato and ham: “they’re perfect for St Stephen’s night, served with a cranberry sauce or chutney as a little drinks snacks.” And be sure to make a stock with the turkey carcass, neck and giblets: either as the base for a sauce as in Danni’s Christmas pie, or for a ramen broth or good old-fashioned barley and vegetable soup. Leftover roasties can be transformed into potato cakes or chopped into a frittata with sprouts and chopped ham that ham is also great in risotto or omelette. And let people help themselves, buffet or family style they’ll take what they actually want.” Count a carrot per person, maybe two potatoes per person. Only purchase what you will actually eat on the day or make leftovers from or you could always have back-ups prepped, but not cooked. “At Christmas we all tend to over-purchase our regular food as well, down to the bread and milk.
She agrees that planning is the first step to reducing food waste.
She suggests buying a Christmas vegetable box or shopping at your local market for what you actually need rather than picking up massive bags of carrots or parsnips that you'll struggle to finish.Įrica Drum is a freelance chef who recently ran a Zero Waste Week Supper Club with Conor Spacey of Food Space, in collaboration with Food Cloud. “If you plan properly and shop locally, you can treat yourself to some really good cheese rather than buying lots of it mindlessly.”
“We get all get carried away, but it’s only a few days of eating that we’re shopping for. “When it comes to reducing food waste, the shopping is where it starts,” says Danni Barry, head chef at the Wicklow Escape, where hyperlocal sourcing from neighbouring farms and their own kitchen garden remind the team just how precious our food sources are.
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