It’s easy to fall into the trap of only using the ‘good’ parts of your veggies, or throwing things out when they get a bit squashy.
Try adding thinly sliced broccoli stems to stir fries and pastas, roast up cauliflower leaves to add to salads and soups, blitz up carrot and radish tops for a tasty pesto, and toast rinsed and dried pumpkin seeds with a little salt, pepper and olive oil for a healthy snack.
Fruits like apples, pears, and stone fruit can be stewed and enjoyed with muesli, while bananas, grapes, berries and citrus can be frozen and used in cakes and smoothies.
Many peels are high in fibre and nutrients, so resist peeling potatoes, carrots, parsnip and apple when you’re cooking.
Keep scraps like pea pods, onion skin, and leek tops for homemade veggie stock. Store in a bag in the freezer, then boil them up in a big pot of water with some aromatics like herbs, seaweed, and peppercorns for a fragrant stock. Throw in some old Parmesan rind for an umami hit.
UK cook Anna Jones has a bunch of delicious recipes that minimise food waste, otherwise check out the Zero Waste Chef for more great recipes and an exhaustive list of waste saving tips to use around the kitchen.