Chowder, egg noodle salad and gluten-free bread: Douglas McMaster’s zero-waste recipes

A rich sweetcorn chowder with a smoked fish bone stock base, pickled seaweed noodles with soy-cured egg yolk, and a sweet loaf made from seeds and oats

This dish is all about aromatic, autumnal flavours. I originally made it with the leftover bones from a smoked mackerel dish, but any smoked fish bones will do; it’s also a great way to use up end-of-season sweetcorn.

Douglas McMaster is chef/owner of Silo in London and founder of the Zero Waste Cooking School on Instagram, YouTube and TikTok.

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