Meet Stella Burton - The Resourceful Cook
Having recently returned to Sheffield after two years of global backpacking, Stella is on a mission to live sustainably and creatively. She’ll be sharing how she transforms her Food Works patron box into delicious, waste-free meals inspired by her travels and a “Ready Steady Cook” mindset. We hope her journey inspires your own kitchen adventures!
Anti-Food Waste Values
I’ve always had strong anti–food waste values, so I quickly signed up for a weekly patron box. I’ve always loved cooking and when I travel, I’m far more interested in the food of a country (and the people who make and eat it) than anything else.
A “Ready Steady Cook” approach to cooking is my style. There is a real sense of excitement arriving at the Handsworth marketplace. Each week is different, which means what I cook and eat is always changing too.
Bring On The Branston!
Last week, I woke up craving a classic cheese and pickle sandwich. A quick look into the ingredients of the iconic “Branston” variety revealed that the bulk is actually made of swede, carrots, cauliflower, and onions. As if by fate, when I arrived to collect my box, Stuart (one of the volunteers) greeted me at the door and there they were: a swede, a bunch of carrots, and a cauliflower. The universe had spoken!
Stella with a jar of Branston Original
Volunteer Stuart and his trusty Polos
With a few pantry staples – malt vinegar, apples, tomato puree, and some allspice borrowed from a friend – I turned those box staples into ten jars of homemade pickle. Anything you can buy on a supermarket shelf, you can likely make at home with a bit of curiosity.
For me, this feels like my small contribution to the planet: wasting less, using what’s there, making something good from it and sharing it.
By Stella Burton
