We recently asked you to send us your top tips for using up leftover fruit and veg. Your responses were brilliant! Read on for a selection of our favourite tips below – we hope it provides inspiration.
“Any old veg is made into soup. Add some lentils and it's a substantial meal.”
“Over ripe bananas cut into chunks and freeze. Excellent for Date and Banana Muffins.”
“I love eating grapefruit and was wondering what I could do with the skins once I have finished it. The skins have many uses – I have cut them into strips and candied them.”
“I make frittata. You just chop up all your veg and put it in a greased baking tray with egg and milk, then bake till the egg is hard. It’s like a quiche without the crust.”
“We've not been able to buy passata at the shops so we've made our own from tomatoes we already had that were a little bit soft. Just peel and boil them with some mixed herbs. Great for a veggie spaghetti bolognese.”
“Bok choy cut the bottom off about 1 inch, stand in shallow dish water after a few days it starts to sprout. When large enough, it will grow to required size. Harvest cutting it off, and leave root in the ground before cooking. Cut the bottom off about 1 inch and start again as before – same process on-going bok choy.”
“I juice these products. Carrots and apple juice is popular.”
“When menu planning, I include a few dishes that can be made using a variety of vegetables, so we can be flexible to use whatever we’ve got – e.g. Spanish omelette, vegetable fritters, biryani, paella, fajitas, noodle stir fries.”
“I chop all my vegetables and fruits and freeze them. Some I precooked first. I save them for minestrone, sauces, burgers, pies, the fruit for smoothies or sorbets.”
“Make soup, stew ,sauces etc. and freeze in zip bags.”
The request for your tips and recipes was featured in our bi-weekly newsletter. Sign up for it below to stay connected.
Sign up for our newsletter