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A BRISTOL chef says he has come up with a new style of cooking.

Shane Jordan says chefs waste too much of the useful parts of fruit and vegetables, so has created recipes to avoid throwing anything away.

His vegan and vegetarian creations feature a number of unusual ingredients including banana skins, cauliflower stalks and potato skins.

The 26-year-old's recipes have impressed customers at the Arc Cafe on Broad Street, where he has worked since its opening in January.

The biggest success so far has been his banana curry, which features lightly sauteed bananas – including the skins – in turmeric and paprika spices.

Mr Jordan, from Fishponds, said customers had taken well to his signature dish, but surprised when he revealed the ingredients.

"I believe a lot of chefs aren't using all of their vegetables and fruit," he said. "You see it on TV programmes – chefs will cut the food in a certain way and push what's left to the side. You know this will go into the bin."

Shane, who has worked as a chef for the last three years, hopes this style of cooking will minimise the amount of waste restaurants produce, which cuts down on landfill, saves money and avoid rat problems.

The inspiration came when Shane was volunteering with Bristol's branch of FoodCycle last year. He helped provide free meals to the public at the Easton Community Centre.

He aims to promote his ideas at food festivals and school visits.

Rita Cangelosi, part-owner at the Arc Cafe, said: "He has made a very good recipe with his banana curry. When I tasted it I thought it was like artichokes, but it was actually banana skins."