With a little bit of love and the right recipe you can turn any ingredient into a tasty meal that will be too good to waste. What do you need to use up? Let us help you.
Find A RecipeBone broth is a great way to warm your body, soothe your gut and make sure you’re using all parts of the animal. Bone broths taste great and can be used in place of any stock or simply in a cup on their own with turmeric or other spices.
Save any fat and skin you have trimmed off your pork shoulder before roasting to make this crunchy pork popcorn. Unlike regular pork crackling which is cooked in the oven, this recipe is cooked in a fry-pan.
These kidneys in sherry and mustard sauce make a great brunch or lunch. Recipe thanks to Jax Hamilton, runner-up in Masterchef NZ season 2 in 2011.
Slow cooking brings out the flavours in this winter warming lamb neck chops stew. This dish is perfect to put in a large slow cooker at the beginning of the day - you will come home to a house smelling of Italian flavours.
Vegans, rejoice! Here is a vegan bread and butter pudding recipe so you can indulge in this delicious dessert.
Whip up a batch of these broccoli fritters with lemon yoghurt sauce to feed your family. Using the broccoli stalk as well as the florets makes them go further.
Impress your friends (and yourself) with these broccoli empanadas.
This broccoli and red onion salad with parsley vinaigrette is a great salad to make in winter when other salad vegetables are out of season.
If you love pesto, try making this broccoli stalk pesto. It's quick, easy and a great way to make use of a broccoli stalk.
This broccoli pasta turns the florets and the stalk into a tasty sauce.
These tasty broccoli and cheese filos parcels are sure to win over any broccoli hater. They're perfect for lunch, dinner or a snack.
Your kids will go crazy for these broccoli balls - and you can even get them to help you make them. This is a great recipe for using broccoli stalks.
This fridge harvest frittata is a great way to turn leftover vegetables into a filling meal which is perfect for any time of the day.
Raid your fridge for any leftover meat and wilting greens which you can use to whip up this quick fridge harvest stew.
This fridge harvest crumble is a quick and easy way to use up ripe fruit. Use whatever fruit you have.
This lamb's brain popcorn is crispy and crunchy on the outside and creamy on the inside. It's perfect for people who are wanting to try eating offal. Served with this chilli mayo it makes for an intelligent snack.
This creamy salmon and red capsicum dip can be made cheaply by using salmon offcuts. Simply poach the offcuts and then use your fingers to remove the cooked flesh. Delish!
Making pâté sounds intimidating, but it’s one of the quickest and easiest nose-to-tail dishes to make. You can serve this easy chicken liver pâté at home without breaking the bank.
Using a slow cooker for this tripe with onion and parsley recipe ensures that the tripe is tender and keeps that distinctive smell under wraps while it cooks.
Slow cooking brings out the flavours in this winter warming lamb neck chops stew. This dish is perfect to put in a large slow cooker at the beginning of the day - you will come home to a house smelling of Italian flavours.
These kidneys in sherry and mustard sauce make a great brunch or lunch. Recipe thanks to Jax Hamilton, runner-up in Masterchef NZ season 2 in 2011.
Save any fat and skin you have trimmed off your pork shoulder before roasting to make this crunchy pork popcorn. Unlike regular pork crackling which is cooked in the oven, this recipe is cooked in a fry-pan.
Aquafaba is the brine in a can of chickpeas and is often used to replace eggs in recipes. Try it in this healthier recipe for chocolate mousse.
This fridge harvest crumble is a quick and easy way to use up ripe fruit. Use whatever fruit you have.
Don't throw out your broccoli stalks, they are a key ingredient in this nourishing soup from Dr Libby Weaver.