What is compleating?
WHEN WE PREPARE FOOD, we automatically discard the parts of produce we have been taught are inedible or not up to scratch. What we are left with is a pile of unloved offcuts – onion and garlic skins, banana peels, fruit cores, squash seeds, root vegetable tops and peelings. A demonstrable way to cut the environmental impact of your household is to rethink the way you see ingredients.
