- We use leaves, roots and trimmings
Use up all your veggie peelings, as well as any loose left-over veg, to make these epic crisps with an easy curry spice.
Approaching cooking with a 'root-to-fruit' mentality – using the whole of the vegetable – is a great way to cut down on waste. Cauliflower lends itself to this treatment really well, as the oft-discarded leaves crisp up beautifully once roasted, and this vegan carbonara is a great example.
This spiced roast carrot salad recipe uses the whole vegetable, with those leafy green tops going in a herby yogurt dressing. Serve this easy recipe as an impressive side dish at your next family dinner.
Crispy bhajis are great for using up the rest of that big bunch of spring onions, while those odds and ends of mint, coriander and ginger will make the perfect dip for them.
Clear out that fridge of kale, carrot and leek to make this umami-rich soup for a nourishing, low-calorie meal.
Not only will this recipe use up a courgette glut, but it'll also put that neglected spiralizer to work. Serve with poached eggs for a quick weekend brunch with fewer than 250 calories.
Use up butternut squash and sweet potato to cook a batch of this great salad for lunches during the week. Add crumbled feta or leftover chicken to change things up. Quick, healthy and delicious.
Try this take on the Middle Eastern classic, using leftover carrots. They give these delightful falafel balls a lighter taste and texture.
Use up carrots, cabbage, spinach, radishes and cucumber to make this tangy low-calorie salad. Ready in just over 30 minutes, it makes a perfect quick and easy mid-week meal.
Got sweet potatoes, kale or spring onions kicking around that need eating? Make this velvety, wholesome soup, packed with plenty of umami flavour.
A great recipe for using up root veg like carrots, parsnips and potatoes. Satisfying at any time of day, it's easy to make, vegetarian and under 500 calories.
Looking for ways to use up leftover brussels sprouts? Look no further. This low-calorie Italian-style brussels salad with crispy pancetta and toasted walnuts will put them to good use.
Bananas and milk are two things that Brits throw away most of. No more! Even those bananas that are black and spotty are welcome here – they’re actually better as they are super ripe and sweet.