Genius ideas to rescue foods you’d usually throw away
Get creative in the kitchen
Blitz bruised strawberries...
...into ice cream
Try an easy ice cream recipe that doesn't require heat or custard – you can even make it without an ice cream churner. It's perfect for using up berries that are not at their best.
Juice and slice soft clementines...
...for clementine sponges
Soft clementines will work just fine in little sponges or cakes. Our recipe uses juice, zest and individual slices so it's a great way to utilise as much of the fruit as possible.
Chop greens past their best...
...in cheesy scones
These cheesy scones call for Brussels sprouts but you could use anything from spinach to spring greens, as well as cheese rinds that would otherwise go straight in the bin.
Turn limp root vegetables...
...into a rainbow tart
Cutting vegetables into ribbons is great for masking the lack of crunchiness as they turn soft once cooked. Use them in a tart – it not only looks good but tastes great and reduces unnecessary food waste.
Turn wilted watercress...
...into a chicken wonton soup
Use up a forgotten bag of watercress languishing at the back of the fridge in soups. We love this nourishing and warming chicken wonton soup. Although making wonton skins takes a bit of time, they're easy once you get the hang of it and can be stored in the freezer for when you need them.
Keep chickpea water...
...for vegan meringues
Keep broad bean pods...
...for pod fritters
With lots of satisfying crunch, broad bean pod fritters are the perfect snack. You could also do the same thing with limp green beans or mangetout. They're great served with a spicy sriracha mayo.
Chop soggy spinach...
...in spinach and ricotta gnudi
The leftover leaves can be chopped into omelettes, breakfast muffins or sauces. Our favourite way to use them is in little gnudi (ricotta-based dumplings). Tender and buttery, they're pure comfort food.
Use up soft lemons...
Once lemons start to go soft, there's no way of rescuing them. Rather than throwing them away, try using the zest and juice in the dishes you make.
Take a look at these 50 food hacks that are borderline genius
...in a lemon tart
A good option that utilises both zest and juice is a classic French lemon tart. The filling is buoyant in texture, like French buttercream rather than a pourable curd, and is utterly delicious.
Use on-the-turn broccoli...
...in a broccoli quiche
A good way to hide unappealing-looking broccoli is to incorporate it into quiches, frittatas and omelettes. We love this one-pan quiche with gorgonzola – an easy dish to rustle up for a midweek dinner.
Turn stale bread...
...into breadcrumb crusts...
One of the easiest ways to use up stale bread is to make a simple breadcrumb crust. We love garlicky, breadcrumbed, stuffed mushrooms or using breadcrumbs to coat meat.
...or indulgent French toast
French toast should actually be made with stale rather than fresh bread as it's more robust and holds up to the eggy mixture. The dish is ideal for an indulgent brunch.
Use overripe bananas...
...for banana bread
Desserts are a great use for overripe fruits. The fruits' softness is masked by sugar, flour and other ingredients, and in some cases helps bind the mixture. Banana bread is a classic crowd-pleasing recipe for when the fruit is past its best or too sweet for eating.
Add mushrooms...
...to a risotto
Risotto is an ideal way to use up any less-than-perfect mushrooms. The richness of parmesan and the earthiness of sage pairs well with mushrooms in risotto and will give them a new lease of life.
Save leftover risotto...
...for arancini
Turn leftovers into crispy, deep-fried risotto balls, originating from Sicily.
Get the recipe for arancini with rocket and a roast cherry tomato sauce here
Keep carrots...
...for carrot cake
Bring these beauties back to their best by grating them into a carrot cake. With a rich cream cheese frosting and crunchy walnut pieces, this simple-to-make recipe is one of our favourites.
Use soft red fruit...
...in homemade jam
Bring your soft fruit back to life with a shedload of sugar. Jarred jams, when sterilised and stored correctly, will keep for months.
Try green vegetables...
...in a frittata
Combine green vegetables with eggs and fry the lot for a lip-smacking frittata. They’re distinct from quiches as there’s no pastry base or sides, and different from omelettes since they start on the stovetop and are finished in the oven.
Get the recipe for potato, courgette and goats' cheese frittata here
Add spare cheese...
...to mac 'n' cheese
Most macaroni cheese recipes benefit from a blend of cheeses which means a group of cheeses past their best will be oozing in character. Just use whatever you have to hand.
Turn old apples...
...into apple crumble...
Apple crumble, a satisfying mix of tender baked apples and a crisp, sugary topping, is traditionally a slow-cooked affair. But if you're desperate to use up fading fruit, you can even make it in the microwave.
...or savoury buns
You could also try something more adventurous and bake Swedish apple and cheese spelt buns, great slathered in butter for a satisfying snack or lunch.
Transform soft tortillas...
...into homemade tortilla chips
If you've ever wondered about how to make tortilla chips, the clue is in the name. Oven-baking is the easiest option: cut the soft tortillas into triangles and bake in a hot oven for around 15 minutes, adding a little salt near the end. They're the perfect accompaniment to a rich chilli con carne.
Keep steamed rice...
...for tomorrow's fried rice
The secret to perfect fried rice is to use rice that was cooked the day before. Converts say it stays crispier and takes on more flavor.
Use tomatoes...
...in tomato chutney...
What better to partner with curry than some homemade tomato chutney? Made in volume and stored correctly, jars of chutney will keep for ages.
Get the recipe for tomato, pineapple and cucumber chutney here
...a zingy salsa...
...or make a sauce for meatballs
Try sour milk...
...in scones
English scones aren't quite the same as American biscuits but they do have one thing in common. They both work well made with slightly sour milk as it helps give them a light, fluffy texture.
Get the recipe for sultana scones here
Switch corn on the cob...
A perfectly grilled or steamed ear of corn is a beautiful thing but just one or two spoiled kernels can ruin the visual appeal. Whatever you do, don't bin the whole cob – the rest will still be juicy and sweet.
...for sweet corn fritters
Flavoursome and light fritters use corn cut from the cob so you can discard any kernels that are past their best and use the rest. Top with poached eggs and smoked salmon for the perfect brunch dish.
Get the recipe for corn fritters here
Mash overripe avocado...
...in a guacamole
Mix soft sweet potatoes...
Soft sweet potatoes are hard to cut into crispy fries and they quickly lose their appeal. However, unless there are visible spots of mould inside or out, they're still perfectly edible.
...into pancakes
For a super simple recipe that the whole family will love, mix two eggs for every 64g (2.25oz) of cooked sweet potato flesh. You can then sweeten the dough with a little sugar and vanilla. Once cooked, enjoy the pancakes with syrup or peanut butter.
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