30% of global greenhouse gases come from producing our food – so we can’t afford to waste it.

Luckily, it’s easy to make the most of your Ely Market produce.

DID YOU KNOW YOU CAN TURN ROOT VEG PEELINGS INTO CRISPS?

Tim Jones, from Lincolnshire Poacher Cheese, gave us the idea for these delicious root vegetable crisps. We used potatoes and parsnips, but you could also try carrot.

RECIPE

          1. Combine leftover potato and parsnip peelings with a drizzle of olive oil and some seasoning

          2. Bake in the oven at 180 °C for 30-45 mins until crispy

          3. Serve with a dip and enjoy!

Video music: Son of a Rocket by Kevin MacLeod

Link: https://incompetech.filmmusic.io/song/4391-son-of-a-rocket

License: https://filmmusic.io/standard-license

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