What's after nose-to-tail eating? Root to flower, of course

Root-to-flower eating is sweeping the menus of Britain as food waste worries mean chefs are using the whole plant instead of throwing away leaves. From the River Cottage to Nobu, diners can enjoy carrot tops, beetroot stems, cauliflower leaves and cucumber flowers. Most plants are all edible. What we usually do is take the middle part of it and waste the rest. The classic is a cauliflower. You can use the leaves like you use kale, it's roasted, can be put through pasta and can be used to bulk out a cauliflower puree. Britain's top chefs have said home cooks should try root to flower eating as it is a massive money saver. Ellis Barrie, head chef at the award-winning Marram Grass in Anglesey, Wales, has said he likes to use “absolutely every part of a fennel. Everyone always eats the top of the broccoli and guess what? The stem tastes just the same. The same is true for cauliflower."