Chowder, egg noodle salad and gluten-free bread: Douglas McMaster’s zero-waste recipes | Food

Smoked fish soup with sweet potato, corn and sage

This dish is all about aromatic, autumnal flavours. I originally made it with the leftover bones from a smoked mackerel dish, but any smoked fish bones will do; it’s also a great way to use up sweet corn at the end of the season.

Preparation 5 minutes
Cook 1 hour 15 minutes
Serves 4

100 g smoked fish bones
320g sweet potatoes
Olive oil
Salt and black pepper
1 corn on the cob
60 g crème frache
1 handful of fresh sage

Preheat the oven to 200C (180C Fan)/390F/Gas 6. Place the smoked fish bones in a saucepan, add water to cover (about 450-500ml), then bring to a gentle boil and cook for a few minutes. one hour.

Meanwhile, scrub the sweet potatoes – don’t peel so you don’t lose anything – then place in a baking dish, brush with olive oil, season and bake for 45 minutes, until cooked through but still firm enough to handle, once cut into pieces, they will remain whole in the broth later. Remove and let cool.

While the sweet potatoes are cooking, cut the kernels off the corn on the cob, then roughly chop the kale and add it to the pot of simmering smoked fish stock. When the sweet potatoes are cool enough to handle, peel them and add them to the smoked fish stock as well: they will add some caramelization and color to the stock. Make sure the bones, cobs and sweet potato skins are always fully submerged, so top up with fresh water if needed; this means that all flavors absorb well. Cut the sweet potato flesh into bite-sized chunks.

Pluck the sage leaves from the stems and add the stems to the stockpot for the last few minutes of cooking. Finely chop the leaves and set aside.

Remove the stock from the heat and pass it through a sieve, pressing down on the solids to extract as much liquid as possible (the solids are all fully compostable, so don’t just throw them in the trash).

Measure the stock and if it is less than 400 ml, add more water. Return the stock to the hot pan, add the corn kernels, sweet potato and chopped sage, stir in the crème frache and season to taste – remember, smoked fish is naturally salty, so taste the stock before adding salt .

If you prefer a thicker chowder, mash some of the sweet potato chunks before serving with a dollop of extra crème frache.

Egg noodle salad with smoked egg yolk and pickled seaweed

This salad is a hero of one of nature’s most versatile plants: seaweed, a superstar in the world of sustainability because it absorbs CO2 more effective than trees. This dish balances nutty and salty with the umami flavors of seaweed.

Preparation 5 minutes
Healing 6 hours+
Pickle 30 minutes
Cook 25 minutes
Serves 2

For the salted egg yolks
4 egg yolks (save the egg whites for an omelette, meringues or cocktails)
Soy sauce
– you need enough to submerge the eggs

For the salad
100 g dried egg noodles (to give 240g cooked)
40 ml rice wine vinegar
20 g sugar
10 g dried seaweed
– I use dulse or sea ​​lettuce
10 g toasted sesame seedswhite, black or mixed
10 ml sesame oil

¼-½ tsp salt

Place the egg yolks in a small bowl, add soy sauce for dipping and refrigerate for six hours and up to 12 hours. They will firm up and take on the salty taste of the soy sauce as they sit.

Bring a pan of water to the boil, add the noodles and cook according to package directions. Drain and rinse immediately under cold water so they don’t stick together. Drain again and let cool.

Put the vinegar, sugar and 40 ml water in a second saucepan and bring to the boil. Turn off the heat, add the seaweed and let it rest for about half an hour. Remove the seaweed from the liqueur and chop finely.

To assemble the salad, place the chilled noodles in a bowl and sprinkle over the sesame seeds and sesame oil. Lift two of the yolks from their soy sauce, add to the noodles and toss so they break up. Add the seaweed, toss again and add salt to taste. Transfer to two bowls and serve each with a different set egg yolk (put excess soy in a small jar and keep in the fridge for your next stir-fry).

Seasoned gluten-free bread without seeds

Use any combination of seeds and herbs you have in this brilliantly adaptable recipe, so change the amounts of buckwheat, sunflower or pumpkin seeds depending on what you need.

Preparation 10 minutes
Prove 50 minutes
Cook 1 hour 10 minutes
makes 1 x large loaf

48 ml neutral oil (for example rapeseed or sunflower), plus extra for greasing
1 tbsp oat flourdust off
60 g chia seeds
6 g caraway seeds
6 g fennel seed
6 g coriander seeds
480 g seed mix
(see below and method)
600ml water
150 g oatmeal
36 g syrup
– any kind of thick sweetener will do: molasses, honey, golden syrup, for example
22 g salt

For the seed mix
120 g sunflower seeds
120g linseed
120 g buckwheat
120 g pumpkin seeds

Grease a 1½ liter loaf pan with oil, then add a spoonful of flour and swirl it around so that it coats the inside of the pan with a thin layer: this prevents the bread from sticking.

Place the chia seeds in a food processor with the caraway, fennel and coriander seeds and grind to a fine powder – this mix will act as the flour in this bread.

Place everything in a large bowl, mix until smooth and let rest for 50 minutes. During this time, the oat and seed mixture will absorb the water and oil and turn into a very soft, sticky dough.

Meanwhile, preheat the oven to 200C (180C Fan)/390F/Gas 6. Scrape the dough into the prepared tin, smooth the top so that it rises and cooks evenly, then bake for 40 minutes.

Remove the mold from the oven and tilt the bread. Return the bread to the oven upside down on a rack and bake for another 20 minutes, until evenly baked.

Remove, let cool slightly, cut into thick slices and brush with good butter.