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Eat&Drink | FOOD WASTE PLEDGE

tibits; Food Waste Recipes

Learn how to create tibits’s Zero Waste Carrots

As part of our Food Waste Pledge series, we’ve collated recipes from participating restaurants. Brian Mesmain, Executive Chef at tibits on Heddon Street has shared his favourite dish: Zero Waste Carrots, which is vegan friendly too.

ZERO WASTE CARROTS

INGREDIENTS

  • 1kg of carrots with leafy tops
  • 2 tbsp olive oil
  • Salt & pepper

PESTO

  • 100g carrot tops
  • 200ml rapeseed oil
  • ½ lemon
  • Salt & pepper

PREPARATION

  • Preheat the oven to 180 degrees. Remove the leafy tops from the carrots and leave aside for the carrot pesto.
  • Thoroughly wash the carrots (do not peel), halve lengthwise, mix with salt, pepper and olive oil and add to a baking tray. 
  • Bake in the oven for 20 - 25 minutes.
  • In a food processor blitz the carrot tops, add the lemon juice and oil until you get a pesto consistency. 
  • Season with salt and pepper, before drizzling the pesto over the roasted carrots. 
  • Any remaining carrot top pesto can be covered with olive oil and stored in a glass jar in the fridge or freezer.

Visit tibits to try their Zero Waste Carrots and other food waste friendly dishes at 12-14 Heddon St, London W1B 4DA.

You can also follow our social channels @RegentStreetW1 and @stjameslondon for further updates on our pioneering pledge.

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