Broccoli stalks
Peel the tough outer layer and slice the stalk into thin rounds or matchsticks. They’re great in stir-fries, soups, or grated into slaw.
Cauliflower leaves and core
Roast the leaves just like you would kale chips. Chop or shred the core and use it in soups, curry, or blitzed into cauliflower rice.
Carrot peel
Use in stock, or roast with oil and spices to make carrot peel crisps. They can also be blended into soups or smoothies.
Potato peel
Toss in olive oil, salt and pepper, then bake or air fry into crunchy snacks.
Celery leaves and tops
These have a strong celery flavour and work well in soups, stews, or as a fresh herb substitute in salads or sandwiches.
Leek tops
Slice thinly and sauté or add to stock for extra flavour. They also make a great base for vegetable soup.
Spring onion roots
You can regrow these by placing the roots in a glass of water on your windowsill. Or you can finely chop and add to soups or stir-fries for extra flavour. Start an indoor edible garden
Spinach or kale stems
Chop finely and sauté with garlic and oil or cook down into soups. You can also freeze them and add to smoothies.
Cabbage cores
Thinly slice and use in stir-fries or shred into a slaw. They soften up beautifully when cooked.
Cucumber peel
Use in tzatziki, green smoothies, or infused water. You can also add them to cold soups like gazpacho.
Zucchini peel
Just leave the skin on, or finely chop the peels into savoury muffins, omelettes, or stir them into pasta sauces.
Pumpkin and squash skins
If the skin is thin, you can roast it with the flesh and eat the whole thing. Even thicker skins soften when roasted.
Pumpkin seeds
Rinse and roast with olive oil and spices for a crunchy snack. No need to buy packaged ones!
Apple peel
If you need to peel your apples for a recipe, bake the peels with cinnamon and a little sugar for a healthy sweet treat.
Pear peel
Use the same way as apple peel – or chop finely and add to porridge for a bit of crunch.
Citrus peel
Grate or finely chop into zest for baking and cooking. Simmer in water and vinegar for a natural cleaner.
Watermelon rind
Remove the green skin and finely chop the white part. It can be used in stir fries or salads to add extra crunch – a bit like cucumber.
Soft herb stems, like parsley, coriander, basil, and dill
Chop and use in sauces, salad dressings, or stocks. You can also blitz them into pesto.
Reduce your veggie waste and save
