Take a carrot, peel off the skin and dry it in the sun. Deep-fry it with paprika and salt to make chips. Take the tail and roast in the oven with a honey glaze. Chop up the core and pickle it, retaining its fresh crunch. Puree the leftovers. And voila, you have your zero-waste carrot — a dish that Jashan Sippy vividly narrates the recipe for. Sippy, an architect, is the founder of Sugar and SPACE, a food design and innovation agency that creates immersive food experiences that, yes, includes carrots.

Zero-waste carrot was one of the dishes served at the first edition of Eating Without Eyes, an event where guests experience a 10-course meal blindfolded, back in December last year. The second edition returns this weekend in light of Valentine’s Day.