Tops and tails

Don’t throw away those leftover bits of vegetables. Use them to add flavor to soup or make stock —in fact, the possibilities are endless!

Shred and stIr

• Finely chop broccoli stalks, beet ends, and celery leaves, then add them to your stir-fries.

It’s a wrap

• Use up tough outer leaves of red cabbage by boiling them until they soften. They are great for wrapping food parcels or dumplings.

Mash it up

• Chop and sauté the tops of scallions or green onions and add them to mashed potato for a big flavor boost.

squashed!

• Boil up any squash flesh trimmings, then process into a puree for a side to serve with fish.

• Roast pumpkin seeds discarded from fresh pumpkins and use them as a nutritious garnish on salad.

Mind that rind

• Watermelon rind can be added to smoothies or chopped up and added to stews to help bulk them out.

Herbalicious

• Herb stems —such as basil, cilantro, and parsley—make a tasty addition to smoothies or chop them finely into soups and stews.

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Tip top Carrots

• Use green carrot tops in pesto, or as a pretty garnish.

Top smoothies

• Add strawberry tops to your smoothies for extra vitamins and fiber!

Add some crunch

• Liven up salads by adding crunchy raw broccoli stalks or cauliflower.