We caught up with MasterChef 2018 champion Kenny Tutt to talk cooking inspiration, favourite ingredients – and how we can all cut our food waste this festive season. Turns out all it takes is a little culinary knowhow, and a few tasty recipes that make leftovers shine...
While the festive season is supposed to be all about spending quality time with our nearest and dearest, its true meaning often gets lost in a flurry of over-spending, overeating – and over-estimating just how well stocked our fridges need to be. That often means we're left with a mountain of uneaten food, much of which can end up in the bin.
With the cost of living crisis causing us all to feel the pinch right now, it's more important than ever to make the most of what we have. But cutting costs needn't mean compromising on tasty meals. Just ask MasterChef champion Kenny Tutt, who has joined forces with Boursin and FoodCycle for You Create, We Donate: a campaign that's dedicated to reducing food waste in the most delicious way possible.
We spoke to Kenny to find out more about his lifelong love of British seaside food, what he's been up to since scooping the MasterChef title in 2018, and how we can all learn to love our leftovers – on Boxing Day and beyond.
What sparked your interest in food and cooking?
Cooking for people has always been in my blood, ever since I started helping run my mum’s seafood stall when I was growing up. While my mates were out playing football and causing mischief, I would be happiest sitting on the kitchen floor peeling vegetables and learning new recipes.
What’s your earliest food memory?
My dad would search far and wide for new places to eat, and I would happily join him. There was a fabulous place called Solly’s that served gammon and pineapple breakfast fry-ups, which we used to enjoy together. I also remember driving for two hours to visit the most amazing bagel shop, where we used to have the freshest bagels slathered with thick cream cheese, slabs of hot salt beef and tangy dill pickle.
Kenny's creamy turkey and Boursin zero-waste pie (Image: Boursin)
Try Kenny's creamy turkey and Boursin zero-waste pie recipe
What’s the best meal you’ve ever had?
It was after my dad passed. It had been a tough time, and food has always been a real comfort in our family, so mum and I decided to go out for a meal. We went to the Witterings (the twin villages of East and West Wittering in West Sussex) and had the most amazing boiled crab with brown bread and lemon at Julie’s Crab Shack, which is right on the beach. Simple, delicious food and salty sea air; it was a really special experience.
Which chefs inspire you the most?
I’ve always been inspired by chefs like Marco Pierre White and Keith Floyd.
What are your favourite ingredients and flavours to cook with?
I love ingredients that can be used to completely transform simple dishes. I’m also loving Chikiang black rice vinegar right now, which adds a lovely sweet acidic flavour to dishes.
How did you end up entering MasterChef in 2018?
I was a typical armchair warrior, watching and commenting on cookery shows from afar while pursuing a career in banking, until my wife Lucy finally persuaded me to give MasterChef a go. This was the catalyst for everything else.
Kenny's veggie Christmas dinner leftover flatbread (Image: Boursin) (Image: Boursin)
Try Kenny's veggie Christmas dinner leftover flatbread recipe
What have you been up to since winning MasterChef?
A lot! Everything changed when I went on MasterChef in 2018 and was crowned winner. Since then, I’ve opened a restaurant and cookery school in Worthing called Pitch; a restaurant right on the beach in Worthing, Bayside Social; and, most recently, Patty Guy at Shelter Hall in Brighton and Sessions Market in Islington.
Tell us about your new campaign with FoodCycle and Boursin.
Research shows that people want to combat food waste, but inspiration can be a real barrier to achieving this. So, Boursin got me involved with the fantastic FoodCycle campaign, You Create, We Donate, to develop a range of recipes, tips and tricks to help fight food waste while also raising awareness and funds for a vital community service that’s growing in demand. For every waste-inspired dish shared on social media, tagging @BoursinUK and using the hashtag #youcreatewedonate, Boursin will donate £5 to FoodCycle, enough to provide 3.5 meals for the vulnerable.
What’s the inspiration behind the dishes you’ve created as part of the campaign?
The campaign provides inspiration to convert food that would otherwise go to waste into easy, affordable and surprisingly mouth-watering meals. 98% of Brits admit to being concerned about food waste, and two-thirds (67%) of Brits struggle to find the inspiration to turn leftover food and ingredients into delicious meals.
Eating leftovers often isn’t a very inspiring prospect. How can we make them more exciting?
Getting creative doesn’t mean hours in the kitchen, it’s about finding tasty tricks and novel ways to combat waste. You can cook and eat delicious recipes made from leftovers using simple ingredients that completely elevate dishes. Play with big flavours, like mixing sweet and sour, and look to street-style food for inspiration on how to create super simple dishes that are tasty and fun. My cauliflower 'wings' are a great example [link to recipe below].
Kenny's sweet chilli cauliflower 'wings' with a creamy Boursin drizzle and toasted sesame (Image: Boursin)
Try Kenny's sweet chilli cauliflower 'wings' with a creamy Boursin drizzle and toasted sesame recipe
What sustainability measures do you have in your restaurants?
We follow the seasons, order smartly and ensure that we use absolutely everything. For example, when cooking cod, we’ll use the salt and any leftover fish to make delicious croquettes, and the skin and bones will be used for stock. I’m a big fan of humble food, so a lot of my recipes, like my signature savoury doughnuts, are designed to use store cupboard staples, which I’ll then elevate with one special ingredient.
What are your top tips for cutting food waste?
Be prepared and plan meals. Also, raid the spice cupboard: spices that are past their best can be reinvigorated with some heat and a little oil. Most importantly, don’t be afraid to make the odd mistake, and just give it a go.
Kenny Tutt (Image: Boursin)
The most wasted food in Britain is bread. What are some creative ways to ensure that we make the most of our loaves?
Bread sauce, bread and butter pudding and simple breadcrumbs! I also like to make a pangrattato [Italian crispy breadcrumbs, typcially flavoured with chilli, garlic and herbs], which is a great topping for things like pasta or stews.
How can we reduce our food waste this festive season?
Try not to overbuy if possible – making a list of what you really need and trying to stick to it when you’re doing your shopping is a great way to start. The freezer is also your friend. More things than you realise can be frozen, so think about batch cooking things like pie fillings from your leftover turkey or ham to use at a later date. If you have lots of uncooked vegetables, quickly blanche these, drain them and then put them in some freezer bags.
What are some of your favourite festive recipes to cook?
I’m always on gravy! My mum tends not to let me do much for the Christmas lunch – she still doesn’t trust me! – but gravy is my territory. I start it a couple of days before the big day by roasting some chicken wings, which then form the base. On the day, I add lots more flavour with a dash of something like Worcestershire Sauce or Marmite for that umami hit, and then add some of the vegetable cooking water too. My top tip is to add a spoonful of cranberry sauce right at the end.
What’s next for you?
I’m really excited to have just launched my first London site: Patty Guy, our smashed burger concept which we launched in Brighton earlier this year. The London outpost is at Sessions Market in Islington. I’m a bit of a burger nerd, so I’m thrilled to be bringing Patty Guy to more people!
For every dish shared on social media, tagging in @BoursinUK and using the hashtag #youcreatewedonate, Boursin will donate £5* to FoodCycle. Every £5 donation would deliver 3.5 meals for the vulnerable.
* Total donation capped at £20,000. Please see www.boursin.co.uk/foodcycle-campaign for full terms and conditions.
Lead image: Boursin