There are tonnes of edible pips, stalks, shoots and roots which go to waste each year. A little know-how can soon turn them into darn right delicious dishes. Read more
This cauliflower stalk and ricotta cheese fritter and stalk ‘slaw shows off all the different flavours of this humble vegetable. Read more
Perfect watermelon waste buster. Read more
A delicious fruit peel vinegar. This makes an amazing set of gifts and an amazing base for a salad dressing. Read more
This recipe isn’t only delicious abut also a food waste reducer, using both apple cores and stale rye bread. Read more
A popular fermented beverage in Mexico that’s made from the peel and the rind of pineapples. Read more
This summer version of the famous Tuscan soup is lighter and greener than deep orange colour that we are used to, it also has more zing with the addition of a carrot top and basil pesto. Enjoy! Read more
This thrifty and flavourful Tex-Mex recipe is paired with a seasonal Mexican coleslaw making the most of radish, red cabbage and carrot. Added zing is plentiful with the addition of coriander and lime. Read more
The dish is colourful and has a perfect blend of sweetness, sourness and spiciness. Read more
This rootsy soup is perfect for when beetroot comes into season from late July onwards (you could even chill and serve cold like a gazpacho). Read more
This is a traditional South Indian stir fry and a delicious way of using up banana (or plantain) peels. Read more
Dal makes a wonderful nourishing and comforting dish and is easy to customise based on what you have and what’s in season. In this dish we add in some carrot tops. Yum. Read more