WHEN IT COMES TO an issue like sustainability, it’s easy to become overwhelmed. The list of things you can’t control or affordwithin your power. This is how I feel, anyway. But what if we reframe our thinking? In cooking, it’s all too easy to decide what to eat and cook with little reference to what we have in the fridge, pantry and garden. Ducking to the shops for an ingredient can be done with ease; often we don’t think about what is already on hand. Swaps and substitutions were commonplace for our parents and grandparents, but this seems to have gone out of fashion. Not only is this way of cooking preferable in terms of sustainability and minimising waste, but it’s much better for your purse, too. Win-win!
