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Thomas Hunt

This creator shares recipes and cooking techniques focused on reducing food waste and making organic food more affordable. They demonstrate how to batch cook, use ingredients from root to fruit, and repurpose food scraps into new dishes. The content often features seasonal vegetables and creative uses for common ingredients, like turning cabbage leaves into mayonnaise or using aquafaba for chocolate mousse. They also promote sustainable eating practices and offer tips for budget-friendly, high-quality meals.

Where to find Thomas Hunt

Instagram ·cheftomhunt
Followers45K
Avg views1.4K
Engagement5.2%
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Stats updated March 2026 · Stats don't look quite right?

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What kind of content does Thomas Hunt make?

Thomas Hunt crafts visually appealing recipe videos on Instagram, showcasing innovative ways to minimize food waste and make organic eating accessible. He champions a "root-to-fruit" philosophy, transforming everyday ingredients like cabbage leaves and aquafaba into delicious dishes. His content focuses on budget-friendly, seasonal meals, offering practical hacks for sustainable eating that resonate with home cooks.

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SAVE THE RECIPE 📚 ROASTED SPRING CABBAGE WITH CABBAGE ‘MAYO’ 🥬🔥 Welcome to my Never Waste Taste micro-series with @oddboxldn. Ingredients To make the green cabbage ‘mayonnaise’ – makes about 200g (2-4 servings) 1 outer leaf from a spring green cabbage, finely shredded 100g butter 1 small clove garlic 20g shelled salted pistachios or other nuts – pine nuts, cashews or blanched almonds keep the colour vivid, but anything works 1 small whole egg Lemon juice or white wine vinegar, to taste Salt, if needed To roast the cabbage – serves 2 1 spring green cabbage, halved through the core 40g butter 1½ tbsp white miso 1 tbsp honey Extra virgin olive oil, to taste Small handful fresh herbs – e.g. chives, chervil, dill or parsley (pick the leaves and finely chop the stalks) To make your cabbage mayo - Start by saving a good outer cabbage leaf, then finely shred it. Melt the butter gently in a small saucepan, add the cabbage and cook briefly until wilted and vividly green. Transfer to a blender. Add the garlic, nuts, egg and a squeeze of lemon juice or splash of vinegar, then blend until smooth, thick and glossy. Adjust the seasoning carefully — it may not need much salt. Store in an airtight jar in the fridge for up to three days. To roast your spring green cabbage - Heat the oven to 180°C fan. Mix the butter, miso and honey until smooth. Place the cabbage halves cut-side up in a roasting tray, drizzle generously with the miso-honey butter and a little olive oil, then roast for 20–25 minutes, until lightly charred at the edges and tender all the way through. To serve, dress the hot cabbage with lemon, spoon over the green cabbage mayo and scatter with fresh herbs. And enjoy — fighting waste with a delivery of deliciously odd fruit, veg and mo #CabbageRecipe #RoastCabbage #NeverWasteTaste #GoodFoodThatDoesGood Oddbox
ROAST SPRING GREEN CABBAGE WITH CABBAGE ‘MAYO’ 🥬🔥 I’m @cheftomhunt, welcome to my Never Waste Taste micro-series with @oddboxldn. Bypassing the industrial food system and its chemical-heavy, ultra-processed outputs doesn’t have to be complicated or joyless. Sometimes it’s as simple as sourcing better food, through alternative systems like Oddbox, and then cooking it simply. Oddbox rescues deliciously odd fruit, veg and more while supporting British growers. This one’s a flavour bomb. Spring green cabbage roasted until lightly charred and tender, drenched in miso-honey butter, then topped with a rich cabbage ‘mayo’ made from an outer leaf most people would throw away. 👉 Find the recipe on Oddbox website. #CabbageRecipe #RoastCabbage #NeverWasteTaste #GoodFoodThatDoesGood #FoodWaste
Upside-Down Artichoke Tart with Capers, Parsley & Mint (Save the Recipe) @coleandmason x @cheftomhunt #TheArtofSeasoning a series Tom’s Art of Seasoning Tip:
Add salt and season your dishes with preserved and fermented ingredients such as capers, parmesan, miso, to add depth and complexity. Their natural salinity seasons food more gently and flavourfully. Taste as you go, adding extra sea salt only if needed, as seasoning develops through osmosis and diffusion as the dish cooks. Ingredients Sea salt, to taste
Freshly ground black pepper, to taste
2 × 300–350g jars baby artichokes, drained and patted dry
2 tbsp olive oil, plus extra for drizzling
1 tbsp aged balsamic vinegar
Zest of ½ lemon
2 tbsp capers
1 clove garlic, thinly sliced
6 tbsp ricotta
2 sprigs mint, stalks finely chopped, leaves roughly chopped
3 sprigs parsley, stalks finely chopped, leaves roughly chopped
30g parmesan, finely grated
350g puff pastry (store-bought or homemade rough puff) Method (Find the full article, introduction and method through the Cole & Mason link in my profile) #TheArtOfSeasoning #UpsideDownTart #SeasonLikeAPro #Artichokes ChefTomHunt ColeAndMason
A Christmas gift for the eco-chef in your life 🎄📘 Give a present that feeds people and the planet. Root to Fruit is available now on Amazon with 30% off — or even better, from @hodmedods for £26, plus a £5 voucher to spend on their brilliant beans. “If we could all live and eat a little more like Tom, the world and the food chain would be in much better shape.” — Anna Jones “This book is like a hybrid of Michael Pollan and Anna Jones… a call-to-arms for a different way of eating, led not through lectures but through a love of food.” — Bee Wilson My mission is to show how we can eat in a way that puts the environment first without sacrificing pleasure, flavour or nutrition. Root to Fruit is a manifesto for delicious change — giving us the skills and confidence to shop, cook and eat more sustainably, support biodiversity and regenerative farming, and enjoy healthier, better-tasting food for no extra cost. 📹 @pgprovenzano #ChristmasGiftIdeas #EcoChristmas #RootToFruit #SustainableEating #CookbookGifts FoodForChange

Who is Thomas Hunt’s audience?

Thomas Hunt's audience is likely composed of environmentally conscious individuals in the UK interested in practical, cost-effective ways to reduce food waste and embrace sustainable eating. Their intent signals are strong, indicated by a high Instagram engagement rate of 5.21%, significantly outperforming benchmarks for platforms like Instagram (~1.5% ER) and YouTube (~2.0% ER). This suggests a highly receptive and actively participating community eager for recipe hacks and seasonal vegetable inspiration, offering excellent potential for high-quality engagement and conversion.

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