How to avoid food waste: top chefs on their grandparents' favourite dishes - and what they taught them

Angela Hartnett, Fergus Henderson, Raymond Blanc and many others describe the frugal simplicity - and delicious flavours - that inspire their cooking todayIt is all too easy to romanticise the past, particularly with food. In Britain, rationing created a postwar generation that was very well-nourished, but also utterly bored by the meals it ate ... or endured. Similarly, for all the criticism levelled at processed foods ("Don't eat anything your great-grandmother wouldn't recognise as food," as the writer Michael Pollan famously advised), food has never been cheaper, nor easier to access and prepare. In 1957, as a proportion of their weekly income, UK households spent roughly double what they now spend on food - 33% of their money. There is a kind of liberation in the Pot Noodle.Yet among many chefs and campaigning food writers, the sense persists that on a number of issues - particularly food waste, but also obesity, nutrition, cost, pleasure even - there is much to admire in how our grandparents ate. In an era of limited choice and tight budgets, they made a virtue of the necessity to cook with whatever fresh ingredients were available. "My grandparents didn't cook 'sustainably', but they did cook every day, one of life's best skills, and they didn't throw leftovers away. To that extent, they were thrifty," says Tom Hunt, the self-styled eco-chef and Guardian columnist. Continue reading...