by Simón de Swaan

The farmer in me also makes it hard for me to throw things away.  Everything on our farm used to used; my mother would always have one eye on the next meal. If you had a chicken, the carcass would be boiled up for soup. When the pig was killed the fat would be rendered down and kept in jars for frying.  If something gives you flavour, I find it very wasteful to throw it away.–Richard Corrigan, The Clatter of Forks and Knives

Richard Corrigan is an Irish chef born in Dublin but raised in Ballivor, County Meath. He earned a Michelin star in 1998 and has been awarded many other culinary accolades, including Outstanding London Chef at the London Restaurant Awards. He is the author of two cookbooks.

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