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 RecipeA super tasty and easy way to use up your apples.
Check out the tip below for an idea to use up some bread ends and bread crusts in the crumble!
Simple and full of bright flavours! This dairy free mandarin cake uses the whole mandarin for maximum taste and zero waste factor.
Spread on crackers with cheese, on toast, or enjoy with desserts to add a delicate citrusy flavour.
For one or for as many people you want to share with - just multiply the quantities in the recipe.
Also a great way to use small or large amounts of milk!
This spicy slow cooker vegetarian soup won't break the bank. It's perfect on a cold winters night.
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.
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