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

Smoked Fish Chowder with Sweet Potatoes, Corn and Sage

This dish is all aromatic and autumnal flavors. I originally made this with the leftover bones from a smoked mackerel dish, but any smoked fish bone will do; it's also a great way to use up late-season sweet corn.

Preparation 5 minCooking 1 hr 15 minServes 4

100g smoked fish bones320g sweet potatoesOlive oilSalt and black pepper1 corn on the cob (80g)60g fresh cream1 handful fresh sage . Put the smoked fish bones in a saucepan, add water to cover (about 450-500ml), then bring to low heat and cook for an hour.

Meanwhile, rub the sweet potatoes - do not peel them, so as not to lose anything - then place them on a baking sheet, brush them with olive oil, season and cook for 45 minutes, until tender. until they are cooked through but still firm enough to cut into pieces, they will remain intact in the broth later. Remove and let cool.

While the sweet potatoes cook, cut the kernels off the cob of corn, then roughly chop the naked cob and add to the pan of smoked smoked. fish aroma. Once the sweet potatoes are cool enough to handle, peel and also add the skins to the smoked fish broth: they will add some caramelization and color to the broth. Make sure the bones, cob pieces and sweet potato peelings are always completely submerged, so top up with fresh water, if necessary; this means that all flavors will infuse properly. Cut the flesh of the sweet potato into bite-size pieces.

Strip the sage leaves from the stems, then add the stems to the pot for the last few minutes of cooking. Finely chop the leaves and set aside.

Remove the broth from the heat and strain through a sieve, pressing down on the solids to extract as much liquid as possible (the solids are all entirely compostable, so don't just throw them away).

Measure the stock, and if it's less than 400ml, add more water. Return the broth to the hot pan, add the corn kernels, sweet potato and chopped sage, stir in the fresh cream and season. Remember that smoked fish is naturally salty, so taste the broth before adding salt.

If you prefer a thicker chowder, mash a few pieces of potatoes soft before serving and garnish with an additional dollop of crème fraîche.

Egg noodle salad with dried egg yolk and marinated seaweed< p class="dcr-kpil6a">This salad makes a hero from one of nature's most versatile plants: seaweed, which is a superstar in the world of sustainability because it absorbs CO2 more efficiently than trees. This dish balances hazelnut and saltiness with the umami flavors of seaweed.

Preparation 5 minCure 6 h + Gherkin 30 minCooking 25 minFor 2

For the dried egg yolks4 egg yolks (reserve the whites for an omelet, meringues or cocktails)Soy sauce – enough to submerge the eggs

For the salad100g dried egg noodles (to make 240g cooked) 40ml rice wine vinegar 20g sugar 10g dried seaweed - I use dulse lettuce or sea lettuce 10 g untoasted sesame seeds, white, black or mixed 10 ml sesame oil ¼-½ tsp salt, to taste

Place egg yolks in a small bowl, add the soy sauce to submerge them, then place in the refrigerator to harden for six hours and up to 12. They will firm up and take on the salty flavor of the soy sauce while they sit.

Wear a Bring a pot of water to a boil, add the noodles and cook according to package directions, until tender. Drain, then rinse immediately under cold water so they don't stick. Drain again, then refrigerate.

Place the vinegar, sugar and 40 ml of water in a second saucepan and bring to the boil. Turn off the heat, add the seaweed and leave to marinate for about half an hour. Remove the seaweed from the liquor and chop finely.

To assemble the salad, place the cooled noodles in a bowl and sprinkle with sesame seeds and oil of sesame. Lift two of the yolks from their soy cure, add them to the noodles and toss to break up. Add seaweed...