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10. METHOD Sustainability tips to make your ingredients go further • Reserve the whey from the curd to cook the barley in the ‘Toasted barley salad with sweetcorn and prunes’ dish. • The beetroot leaves can be used for the ‘Toasted barley salad with sweetcorn and prunes’ recipe. • Reserve a slice of the beetroot for the ‘Remains of the day cocktail’. • The pickling liquid can be taken from the ‘Pickled carrot salad with togarashi’ recipe. Alternative appliance method • The milk for the curd can be heated slowly on an induction cooktop on medium heat, induction setting 6. • The barley can be steamed with the beetroots, this would make a firmer cracker. HINTS AND TIPS • A pinch of xanthan gum can be added to the beetroot puree to thicken the puree. Xanthan gum is a great thickening agent; use a ratio of @?{ tsp xanthan gum to 240 ml liquid and use a blender to combine. • Pickling the stems in a vacuum sealing bag speeds up the pickling process, otherwise it would take 6 hours. BEETROOT AND CR I SPY CURDS ON BARLEY CRACKERS