More taste, less waste: zero waste recipes

From juiced oranges to veg scraps… it’s amazing what you can make with the food you usually chuck. These recipes will change the way you cook.

Cheese scrap fondue

This is one way to reuse different leftover cheeses. If you only have hard cheeses, the best solution is to grate and mix them together, then use to flavour pasta, season omelettes or make gratin dishes.

cheese scrap fondue
Deirdre Rooney

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Mixed scrap stir-fry

Use any vegetable odds and ends in this simple dish.

mixed scrap stir fry
Deirdre Rooney

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Leftover ice coffee frappé

Who doesn’t have a few tablespoons of coffee leftover in the mornings? Pour it into an ice-cube tray and freeze for later.

ice coffee frappe
Deirdre Rooney

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Panzanella salad with stale bread

Bread is probably the most common scrap in our kitchens. Croutons or breadcrumbs are the perfect way to recycle stale bread, or this Italian salad is great in summer.

panzanella salad
Deirdre Rooney

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Used orange & almond cake

Save your juiced orange halves and make this tasty afternoon treat. You can also use oranges that are starting to turn bad – cut the soft or bad parts out and use the rest in this recipe.

orange and almond cake
Deirdre Rooney

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Baked potato-skin chips

It’s best to bake these in the oven immediately after peeling your potatoes, as potato peels tend to get mushy if left to hang around too long. And avoid any peelings that are green.

baked potato skin chips
Deirdre Rooney

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Overripe avocado pesto

The best thing about this recipe is that you can make a full batch of pesto and serve it with different dishes – whether served as a sauce for coating pasta or a spread, it will always impress.

avocado pesto
Deirdre Rooney

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Mixed overripe fruit crumble

Overripe berries can also be frozen, and then simmered with a little icing sugar to make a coulis to enjoy on cereal, porridge or yogurt, or drizzled over desserts.

fruit crumble
Deirdre Rooney

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5 easy way to waste less food

  1. Always try to source food locally and buy seasonally. Buying locally means less waste occurs between farmer and retailer. Food is fresher and will last longer in your fridge.
  2. Store food so that it will last well without spoiling. Remove any packaging and check produce before putting it away (one bad piece of fruit or veg can quickly cause the rest to spoil).
  3. Know your kitchen and plan your menus. Keep a check on what’s in the cupboard, fridge and freezer. Think about the number of meals you need to prepare each week and only buy what you need.
  4. Think about ways to preserve any excess food. Pickling or making jams and chutneys are an ideal way of using up fruit and veg.
  5. Make good use of your freezer. All your vegetable peelings can be frozen in bags ready to use in stocks, while any overripe fruit can be frozen to throw into smoothies. Ice cube trays come in handy for storing leftover wine for sauces, pesto and diced chilli or ginger.

Join our campaign

In Britain we waste an incredible 6.4 million tons of perfectly good food every year – enough to fill Wembley Stadium 11 times. The Mail on Sunday’s War on Food Waste campaign is calling on households to slash their waste by 30 per cent. This is the equivalent of just 1kg (2.2lb) a week. If every household hit this target, it would do the same for the environment as taking two million cars off the road. We’d love to know what you’re doing to cut down. Tell us at foodwaste@mailonsunday.co.uk.

war on food wasteNow buy the book

the zero waste cookbookOur recipes are from The Zero Waste Cookbook by Giovanna Torrico and Amelia Wasiliev, published by Hardie Grant, price £16.99. To order a copy for £14.44 until 4 September, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.