HeyJaredTom Hunt
- Indexed articles, last 90 days
- 11
- Latest publication
- Sep 30, 2026
- Outlet visibility, for Aol
- Top 10K sites
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- Jul 15, 2026
Latest articles
How to turn gherkin brine into a savoury ice-cream – recipe - AOL (opens the original)
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While researching gherkins for a Food Filter column last year, I came across Kühne’s recipe for pickled cucumber ice-cream and couldn’t resist. Niche, I know, but I’ll bet there are a lot of gherkin fanatics out there who’d be willing to give it a go. If not, the cocktail I’ve used as inspiration might well suffice. The pickleback is made with pickle juice and a spirit such as whisky, tequila or, my favourite, vodka, and that same punchy, sweet-and-sour combination comes together to make possibl
How to turn leftover roast chicken into a brilliant midweek meal – recipe - AOL (opens the original)
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It was my gran’s funeral a few weeks ago, so today’s recipe seems rather fitting, because coronation chicken was one of the few savoury dishes she cooked, and also one I loved. This homage to her glorious personality and astonishingly sweet tooth (add extra mango chutney for sweetness) is a wonderful way to use up leftover chicken from a roast, barbecue or whatever. I make the mayo from scratch, because I don’t keep mayonnaise in my larder, but I do have eggs and extra-virgin olive oil. Coronati
How to turn excess olive brine into a lipsmacking salad dressing – recipe - AOL (opens the original)
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Olive brine is a simple byproduct that has so much flavour, and it elevates a classic salade nicoise dressing while keeping things colourful, elegant and relatively simple. Though this one-bowl wonder began life as a simple tomato and anchovy salad with olive oil, it has become more elaborate over time, and the addition of cooked green beans, eggs and even tuna all make sense to me. What’s worth preserving, though, is its Mediterranean simplicity, and the olive-brine dressing adds a lot of flavo
Don’t bin those spent corn cobs! Turn them into a delicious chowder instead – recipe - AOL (opens the original)
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Today’s super-simple corn chowder is inspired by one I came across on NewEngland.com that relies on an old zero-waste trick; namely, scraping the spent cobs to release the pulp and sweetcorn “milk” still left on the cob. Like asparagus, corn is best eaten as fresh as can be, so look for whole ears with bright green husks. Keep in the fridge and, for the most flavourful soup, aim to cook them the same day. “Keep it simple” is my new motto. My favourite way to cook at home is as simple as possible
How to turn past-their-best bananas into a glorious ‘ice-cream’ – recipe - AOL (opens the original)
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With two young kids, we get through a lot of bananas in our household. Perhaps surprisingly, though, most of them are frozen: our daughters eat them straight from the freezer most evenings, with frozen berries and yoghurt, for pudding. We normally order a stack of bananas every Saturday, and before the end of the week they inevitably start to turn brown. At this point, we peel, slice and freeze them for the children’s evening yoghurt, though sometimes, when we have a real excess, I turn them int
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