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.
These feijoa fritters will become a family favourite. They're perfect for an after school treat.
Save your apple peels and cores to make your own apple cider vinegar. Use it as a salad dressing, a marinade for steak, a health tonic or even to wash your hair.
Here’s a great hack for turning stale bread crusts into a delicious dessert in under 10 minutes.
This is a diy alternative for mild American mustard.
These budget crackers are so simple and easy and take no time to make.
If you have leftover yoghurt, why not try making your own. This makes 1 litre of yoghurt.
Making your own pasta is a great way to save money and reduce how much plastic you use
This Autumn lentil salad uses seasonal pumpkin and beetroot.
If your celery is starting to go limp or you don't enjoy eating the inner stalks of the celery, then soup is the answer.
These salmon burgers with lemon slaw use cupboard staples for a tasty low cost burger
These easy beef burgers with wedges include ingredients which are cheap and in season in Autumn making a low cost alternative to Friday night takeaways.
These pizzas are made from pita pockets and use cupboard staples to make your money go further.
These mini Hawaiian pizzas are super easy to make at home with the children. If you can't find flour at the moment or want to save time, use pita pockets as the base.
Don't throw away your broccoli or cauliflower stalks! Use them to make a tasty curry instead
This yummy pasta recipe uses the entire silverbeet - stalks and all. The silverbeet leaves are wilted down with a little lemon juice. The stalks are blanched and then oven roasted until slightly caramelised, which makes them super tender, then topped with a herb & lemon crumb. It's all tossed together with a thick pappardelle pasta and a good helping of grated parmesan.
This fresh spring salad uses the entire cauliflower stalks and stems to replace the bulgar wheat that’s usually found in tabbouleh. Perfect for anyone who is gluten-free this recipe is full of fresh herbs and the inclusion of oranges adds a lovely sweetness.
These easy peel muffins use banana and orange peels. Give them a go - you will be surprised how good they taste.
This jelly is made from apple and orange peels and the skin from root ginger and is perfect on toast. The key is to freeze the peels over time until you have enough, and then make the jelly on a day when it is miserable outside.
Save your apple peels and cores to make your own apple cider vinegar. Use it as a salad dressing, a marinade for steak, a health tonic or even to wash your hair.
Here’s a great hack for turning stale bread crusts into a delicious dessert in under 10 minutes.
A tasty and easy way to use up your leftover kūmara and potato peels.
No one wants to waste food and many of us are concerned about the amount of plastic in our oceans and littering the beaches. This July millions of people around...
Chutneys are a great way to turn excess fruit and vegetables into a delicious and versatile condiment. However, many people are put-off by the thought of making their own chutneys,...
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.