Be scrap-happy with our easy tips for reducing food waste.

1. Stocking up
Use up: Herb stems, onion and carrot tops, mushroom stalks, courgette ends, kale or cabbage stalks.
How? Make homemade vegetable stock. Add the veggies to a large pot along with one chopped onion, a few crushed garlic cloves and whatever dried herbs you have on hand. Cover with water and simmer for 1-2 hours, then strain through a sieve. Use within a couple of days or store in the freezer until needed.

2. Save the stalks
Use up: Broccoli stalks, which are packed with goodness.
How? Finely slice the stalks for vegetable slaws or whizz into soups.

3. Go green
Use up: The greens from carrot tops.
How? Use these fronds instead of parsley when making sauces, as a garnish for soup or chopped into a salad. Alternatively, make carrot top pesto – perfect served over roasted carrots for a root-to-tip side dish!

4. Meatloaf madness
Use up: Scraps from carrots, peppers, onions and celery.
How? Purée the scraps together with in egg using a food processor. Add this nutrient-dense mixture to burgers, meatloaf or meatballs to bind the mixture while adding extra goodness.

5. Happy herbs
Use up: Leftover herbs and stems.
How? Whizz them in a blender with some extra-virgin olive oil to make a flavourful fresh herb oil for use in a salad dressing, marinade or main dish.