7 ways to use up FRUIT & VEG SCRAPS

Food is a precious commodity and using all of what you have cuts down on shopping trips. Try these ideas at home

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1 Make Vegetable stock

Make your own stock using offcuts left over from preparing veg – onion skins and ends, tomato cores, carrot tops and celery leaves all work well. Bring everything to a simmer in a pan of cold water with a bay leaf and a few peppercorns. Simmer for 30 mins, then cool before straining. If you don’t prep a lot of veg at once, save the offcuts in the freezer until you have enough to make stock.

2 Bake your own veg crisps from peelings

Very fresh peelings (from veg that’s been scrubbed clean) make tasty crisps. Drizzle potato, parsnip and carrot peelings with a little oil and vinegar, if you like, and sprinkle over some chilli flakes, parmesan or salt. Spread over a baking tray and bake at 200C/180C fan/gas 6 for 25-30 mins, or until crisp. If the peelings are thin, they may need less time – keep an eye on them so they don’t burn.

3 CAKES & BAKES FROM BENDY VEG

You can use past-its-best veg for baking cakes, muffins and brownies. Search ‘beetroot brownies’ on