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 RecipeSave 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.
Full of flavour, these cauliflower steaks are great as a side or as an entrée served with yoghurt or sour cream and topped with fresh herbs. It’s a great way to eat the whole of a cauliflower - stalks and all.
A spectacular vegetarian main dish that makes the most of your cauliflower.
Here’s a great hack for turning stale bread crusts into a delicious dessert in under 10 minutes.
This sauce can be made with oranges, tangelos or lemons. It goes well with leftover pork or chicken, but would also work well with ice cream for dessert.
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.
Need some dinner inspiration? Try this chicken and vegetable pie - we're pretty sure it will soon be your new family favourite.
Turn your kid's uneaten bread crusts into these chocky bready muffins - they're perfect for the lunchbox or a quick dessert.
Treat yourself with these feijoa skin muffins - not only are they delicious (they taste like tangy fruit lollies), you can thank yourself for reducing food waste as well!
The beauty of this summer vegetable slice is that it can be eaten for breakfast, lunch or dinner!
Turn your courgette glut into burgers with this courgette burger recipe. They are a light, meat-free alternative.
If you've got a bumper crop of tomatoes, get busy making this tomato chutney - it is easier than you may think.
Turn the woody ends of your asparagus spears into this easy asparagus stalk pesto. Use the pesto as a dip, spread, salad dressing or pasta sauce.
Get more vegetables into your diet with these green garden crackers. These are perfect for using up limp or wilted greens.
Turn your cabbage into this simple and versatile Japanese savoury pancake. Make it your own by topping it with your favourite toppings.
This zucchini, feta and mint quiche is perfect for a vegetarian meal. Because it uses sliced bread as the base it is quick and cheap to make.
No pastry, no problem! Whip up this quick ham and cheese bread quiche in a flash, using bread instead of pastry.