The freezer is one of the best tools for saving waste. Here it makes an unexpected but inspired burrata topper
W
hile most Instagram food trends prioritise spectacle over substance, the viral frozen tomato idea that I’m employing today delivers genuine culinary value, and solves a common kitchen problem into the bargain. I’m a bit late to the party, admittedly, but it’s a versatile waste-saving technique.
Its origin clearly derives from either Hawaiian shaved ice or granita, that classic Italian frozen dessert made by stirring and scraping or grating a sorbet-like base into shavings, and the approach essentially applies granita principles to fresh produce, while at the same time cutting out all of the hassle: simply pop any surplus or past-its-best fruit or vegetables in the freezer until they’re rock solid, then grate!
The freezer is one of the best tools we have for saving waste, so if in doubt, freeze! I especially love the simplicity of this incredibly versatile dish, which can help save on waste by making use of various odds and ends or of wonky fruit and veg at the back of the crisper drawer by simply freezing it for later, then upcycling it into a really special starter.
