A strategy for environmentally-friendly dishwashing might not be too high up on the average kitchen users agenda at this time of year but one writer has shared his thoughts on the matter in his latest column.Writing in the Times, Richard Ehrlich has outlined his own unique approach to dealing with the mountain of dirty crockery, cutlery and glassware which is sure to build up over the festive season in a green manner.First, Ehrlich gives everything a preliminary wipe with second-use paper towels, to eliminate gross particles and grease.Key in the experts plans is turning off the water while scrubbing, which is otherwise wasteful, he says.Having written on the subject of washing up before, Ehrlich notes that some of the responses he has received have been less than charitable, characterised by the use of such terms as tosh and repulsive.But this kitchen writer is sticking to his guns I know that my method works well, and that it uses a minimum of water, washing-up liquid and energy.Rather than just looking to save water when washing up at Christmas time, the canny kitchen user can be careful in their choice of fixtures and fittings to save resources the whole year round.A hot-water tap from In-Sink-Erator can deliver 98-degree water on demand, potentially reducing the amount of water that could be wasted using a kettle.