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.
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.
If your asparagus has gone a little limp, use it to make this cheesy baked asparagus and no one will ever know.
Clear out the fridge and give new life to any leftover or wilting vegetables with this easy fridge pickle recipe.
Stewing is a good way to preserve fruits like apples, pears and feijoas. Keep them in the fridge and eat within a few days or freeze for later use.
This easy microwave curd can be made with any sort of citrus: lemons, limes, oranges, grapefruit, mandarins or tangelos they can all be used to make this tasty curd.
This cheese and bacon bread pudding from the winter edition of Easy Choice is bound to become a family favourite. You can use any vegetables you like.
Turn your leftover roast chicken into this comforting chicken noodle soup.
Transform leftover beetroot and carrot salad into this delicious soup. Jazz it up with a dash of cream and some garlic croutons.
These bacon bread cases are easy to make and can be eaten for breakfast, lunch, dinner or a snack. They're also the cover recipe from the Autumn edition of Easy Choice.
What's different about this leek and potato soup? Unlike other recipes, this one uses the green leek leaves as well as the white part of the leek to give you more bang for your buck. It's an added bonus that you are reducing food waste the same time.
Brimming with leek greens and silverbeet stalks, this delicious Autumnal vegetable tart is the perfect zero-waste meal. The best thing is you can adapt the recipe to use whatever greens you have on hand.
Turn leftover cooked pumpkin into these delicious pumpkin muffins. They're perfect for breakfast, a lunchbox treat or afternoon snack.