"Anyone who's nurtured a crop of vulnerable seedlings into hearty veg savours the harvest, not only for the joy it brings to the plate but also to the soul," enthuses Hugh. However, the stuff we buy from the supermarkets gets less respect. A third of all the food we buy we throw away.
Restaurants can't afford such waste so they have to be experts at using leftovers. But while all chefs use them few would boast about remodelling yesterday's dinner. "In restaurants, leftovers is a dirty word," explains Hugh.
Hugh wants to come clean about leftovers and celebrate them on the menu of Canteen. Head chef, Tim, is less convinced but the pair prepare some innovative desserts using leftover grub.
Hugh's eggy bready pudding made with stale breadcrumbs goes head to head with Tim's lemon drizzle cake made from leftover mashed potato. And both get a 'spanking' verdict from Tim.
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