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Tom Hunt

Headshot of Tom Hunt

Tom Hunt is an award-winning chef, climate change campaigner and author

September 2026

  • Tom Hunt's pickled cucumber and vodka ice-cream is made with leftover gherkin brine ice-cream. Yes really! A hand holds a waffle cone topped with gherkin brine ice cream and pickles with dill.

    Waste not
    How to turn gherkin brine into a savoury ice-cream – recipe

  • Triangular cheesecake slices with glossy yellow toppings and biscuit bases arranged on a green surface.

    The Filter
    ‘Wonderful, full-fat indulgence’: the best (and worst) supermarket lemon cheesecake, tasted and rated

  • Overhead view of a plate with shredded coronation chicken topped with almonds, beside fresh coriander

    Waste not
    How to turn leftover roast chicken into a brilliant midweek meal – recipe

  • Seven glass jugs filled with amber maple syrup in varying shades stand on an orange surface

    The Filter
    ‘An intense caramelised toffee flavour’: the best supermarket maple syrup, tasted and rated

  • Waste not
    How to turn excess olive brine into a lipsmacking salad dressing – recipe

  • The Filter
    ‘Wonderfully rich and nutty’: the best supermarket mature cheddar, tasted and rated

  • Waste not
    Don’t bin those spent corn cobs! Turn them into a delicious chowder instead – recipe

  • The Filter
    ‘Pungent and mealy’: the best (and worst) supermarket tuna, tasted and rated

  • Waste not
    How to turn past-their-best bananas into a glorious ‘ice-cream’ – recipe

August 2026

  • Several red-rimmed bowls filled with creamy coleslaw in varying colors sit on a turquoise surface

    The Filter
    ‘Simple, creamy and crunchy’: the best (and worst) supermarket coleslaw, tasted and rated

  • Three charred lettuce wedges topped with pink sauce and capers arranged on a black plate.

    Waste not
    How to turn the dregs of a ketchup bottle into a classic Marie Rose dressing – recipe

  • French fries and pools of ketchup in various sizes arranged on a blue surface

    The Filter
    ‘Perfect for kids’: the best (and worst) supermarket ketchup, tested and rated

  • A bright green soup in a wooden bowl, topped with cream, black seeds, and charred vegetables

    Waste not
    How to turn excess green vegetables into a vibrant Spanish soup – recipe

  • No lettuce, no problem! 10 delicious summer salads that avoid the iceberg

  • The Filter
    ‘The bar here is low’: the best (and worst) supermarket brioche burger buns, tasted and rated

  • Waste not
    How to use up parmesan rind to make pesto – recipe

  • The Filter
    ‘Lip-smackingly sour’: the best (and worst) supermarket cottage cheeses, tasted and rated

  • Waste not
    How to turn unwanted anchovy tin oil into salsa verde – recipe

  • The Filter
    ‘Intense, salty, foul’: the best (and worst) supermarket anchovies, tasted and rated

July 2026

  • Six golden muffins with melted cheese and dark olives cooling on a wire rack

    Waste not
    How to turn mozzarella whey into delectable muffins – recipe

    Don’t pour it down the sink. This subtly tangy liquid is naturally acidic, adding flavour and fluffiness to your baking
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