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 Tottenham Hotspur - One Planet Plate

Over a third of food that’s produced globally is thrown away. In the UK alone, over 9.3 billion tons of food is wasted every year. Through our partnership with Food Made Good, HSBC have teamed up with local chef James Cochran and the Tottenham Hotspur men’s team to inspire diners to love their leftovers. 

Hi I'm James Cochran, restaurant owner at 1251.

 And today, I'm at Tottenham Hotspur's training ground. We're going to be talking about food wastage and sustainability. We’re going to be cooking alongside four top international players, bringing you some certified banger, full flavor behavior dishes using food wastage that you leave in your fridge. I'm going to make it amazing. 

We've got the legend Richarlison, we’ve got the legend Royal. We're going to be cooking prawn and pork kofta with a little bit of lettuce, a little pickled chillies, a bit of sesame, a bit of onions. 

First of all, let's get some of the prawns out of there and then give them a rough chop with your knife, okay? So when you guys were younger, what’s your like childhood memories of food you were brought up on? Rice, - beans, - Beans, eh?

 Beans eh. - chicken, potato, - Potato. chicken, potato, - Potato. and the salad. Salad. In Brazil you like spices, yeah? - Yes. - We're going to put the chilli in there. This? - Yep. - No, no, no, no, no. - No, no, no, no. Wow, really? Okay! Onto the ginger and garlic. Now season with salt. 

Oh! That should be your new celebration, man. Yeah, new celebration! Then the egg whites. And then now mix it really hard, yeah? - Like this? - Yeah, mash up the scene bruv. So now, what you want to do, you want to shape it into like a sausage. Whoever loses on the taste test has to eat a chilli.

 Oh! Man down! We've got vinegar, salt, water. Add the chillies in and it's going to be a nice little pickling, Nice bit of acidity, nice bit of spice. Okay, now we want to turn over the koftas. We've got the fiery scotch bonnet jam, we need to baste that with it. 

And after that, we're going to cut the lettuce. Smashed it lads, smashed it. So here we have it. We've got pork and prawn kofta with my scotch bonnet glaze, pickled chilli, some lettuce, crispy shallots and some sesame seeds. - Mm, it’s good, huh? - Yeah? “Now, you only say congratulations”. Today we’re going to be cooking a leftover roast dinner sandwich, cooked by these two legends. Let’s get cooking. 

We're gonna get the chicken, put it into the bowl, mix it with some yoghurt, some curry powder and some salt. So, being Argentinian, what's a dish that you remember as a kid? In Argentina, the most traditional is Asado, the barbeque. So next, now we’re going to cut the parsley. So do you guys cook at all at home? (Spanish) - Ah yes. - Sometimes, yeah. - Sometimes. - I can see man, he cooks at home, look at these knife skills, mate! What a chef! We're talking about leftovers because globally we waste 30% of what we produce. And in the UK, we waste about 60%. 

So the whole kind of ethos today really is to kind of emphasize great British produce and how to use it up, You want to get some of the yoghurt, spread it on the bread. Get the chicken, and spread all over this layer here. - It looks good, huh? - Yeah man! (Spanish) - Looks good, no? - Yeah, it looks good. Next the cabbage, then get your potatoes, lovely and crispy with the rosemary, the garlic in there, smash that up a little bit with your hands. 

It’s too much! It’s a big sandwich! I mean, for your first time, making a cult classic roast dinner sandwich, you smashed it man. (Spanish) Very good. 

Okay, lads, you have to finish this all, and then it’s back to training at quarter past 3, no? It’s not a day off! I've had an absolutely amazing day. Honestly, it's been a world of fun. Don't be a wasteman. Don't waste your food and get cooking.