Too good TO WASTE

Feeling the pinch? Get the most out of your groceries with these clever cash-saving tips

Whether it’s cauliflower leaves or bread crusts, it can often feel like a lot of our fresh food ends up in the bin. And,  with the cost-of-living crisis meaning that 85%* of Brits are spending less on food shopping, now is the time to get savvy with cooking habits. The good news is that those scraps you’re throwing away can not only be saved and savoured but many of them are loaded with nutrients, too. Our experts unpeel the health benefits of your kitchen leftovers and the waste-free ways you can use them.

8 meals could be saved each week if we stopped  binning our food at home.

Onion and shallot layers

We often peel off layers of onion with the papery outer skin, but this is where antioxidants are most concentrated. Try combining with other veg peelings (carrot, parsnip ends) to make stock. Cover with water, add a bay leaf and peppercorns and simmer for 15 minutes. Strain, divide into portions, cool and freeze.

Avocado stones

Avocados are packed with goodness, but the stone is thrown away when, believe it or not, using it in a ‘tea’ can aid digestion. ‘Place the stone in a pan of water and simmer for five minutes,’ says Emilie Vanpoperinghe, co-founder of Oddbox. ‘Chop finely, then add to your teapot and infuse in boiling water for another five minutes. Strain and stir in some honey.’

Floppy celery