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 RecipeMaking homemade seed crackers reduces your plastic waste and these super easy crackers use any combination of seeds and flours.
This is a concentrated vegetable stock paste. Unlike conventional vegetable stock you use up all the ingredients instead of straining them out at the end saving all that goodness. You can even use your vegetable scraps to make it and it lasts for up to 4 months.
If you make your own nut milk then don't waste the almond pulp. These easy chocolate brownies use almond pulp and aquafaba so they really are a zerowaste treat!
This is an ideal way to use up any left-over cooked rice. Adapt the filling to include whatever you have in the fridge.
When your trees are groaning with lemons, limes and mandarins why not save the skins and make your own citrus cleaning spray? This simple eco friendly cleaner can also help you cut down on how much plastic you use.
If you make your own nut milk then don't waste the almond pulp. These easy chocolate brownies use almond pulp and aquafaba so they really are a zerowaste treat!
This is a concentrated vegetable stock paste. Unlike conventional vegetable stock you use up all the ingredients instead of straining them out at the end saving all that goodness. You can even use your vegetable scraps to make it and it lasts for up to 4 months.
Making homemade seed crackers reduces your plastic waste and these super easy crackers use any combination of seeds and flours.
These easy Mexican meatballs are a great way to use up those breadcrumbs in the freezer and with carrots hidden inside it's a great way to get your kids eating veggies.
These crispy chicken rice paper cups are easy to make, impressive to look at and delicious to eat.
Turn leftover salad greens into this bright green dip - it's an delicious way to get in an extra serve of vegetables or two.
These delicious berry bread puddings are similar to little pies, but are made with bread instead of pastry. The bread goes nice and crispy.
Give new life to leftover mince with these individual Mediterranean mince pies. This recipe can easily be scaled up or down depending on how much mince you have.
This refreshing orange sorbet is an easy way to cool down when the weather heats up. You can make it using bought orange juice or squeeze your own.
Jazz up your leftover mashed potato by making these salmon mashed potato bites – perfect as a starter or finger food for a party.
Even the brownest bananas can be used to make this pan fried banana split.
It’s easy to turn leftover cooked pumpkin into pasta. Try this recipe today, no pasta machine needed!
These quick microwaved stuffed apples are perfect for an indulgent weeknight dessert. The honey marscapone can be replaced by cream, ice cream or custard.
A small amount of leftover chicken goes a long way in this delicious chicken and asparagus quiche. Use tinned asparagus if it is not asparagus season.
Treat yourself to a guilt-free snack with these berry roll-ups. While the roll ups in the photo are made with blueberries, any sort of berries - fresh or frozen - can be used. This is a great way to utilise bruised or squishy berries.
These apple and cinnamon gummies are a lot like lollies. They are great for using up soft apples, or try using pureed berries, feijoas or other fruit instead of the apples.
This courgette dip is delicious with grilled pita bread, carrot and celery sticks, or in sandwiches and wraps.
Winter is the time for citrus. Mandarins are cheap, lemons are in abundance and grapefruit are scattered over the footpaths. But going by the 2,867 tonnes of citrus that Kiwis...
This microwave lemon curd is a good way to make the most of lemons when they are in season.
This is a delicious fruit salad that can be enjoyed for breakfast or dessert.