When winter hits you like a ton of bricks, I don't know about you but this body is craving ALL the comfort foods. Having never made mac and cheese before in my life - shockingly - but eaten plenty of variations throughout my time in America, I decided pretty promptly that it would be the perfect way to salvage this abundance of roasted pumpkin. And to bring along for our firework-watching-in-the-freezing-cold-for-two-hours picnic. BEST DECISION I EVER MADE.
While I’ve not yet decided whether or not I’m quite ready for the frosty weather, (not that autumn cares), it has given me another idea for using up this rather large quantity of carrots I’ve somehow landed myself with. (And turmeric, well, because I've been consuming it in abundance to ward off the masses of cold-infected humans that suddenly surround me).
But part of reducing kitchen waste and upcycling leftovers is about being inspired by what’s in front of you, whether it’s going brown, soft, or simply there because it’s in season. Be inspired by it. That floury apple? Poach it. That brown banana? Bake it. Those blood oranges? Stick ‘em in a salad with fennel.