There are so many fun and creative ways to use your left over veggies scraps- even your onion skins and carrot tops can be turned into something new!

Don’t believe us? Local chef from the Wholefood Home Suzanne Lambert has shared a few of her favourite recipes in a video:

This video has a text transcript

Suzanne’s food scrap recipes

‘On the way out’ greens pesto

You’ll need:

• Limp or wilting greens
• Any nuts you have on hand
• Garlic
• Lemon or vinegar
• Olive oil
• Salt and pepper
• A sterilised jar

Method

1. First cut the ends of the wilting greens, chop them up and put in a blender.
2. Add the nuts, garlic, a glug of olive oil, your lemon juice or vinegar, and salt and pepper to taste.
3. Blend until it’s a smooth consistency.
4. Put your mixture into a clean jar and serve on pasta. 
5. Store in the fridge 

Veggie scrap broth

You’ll need:

• Wilted greens and veggie scraps which could include carrot or potato peels, celery ends, onion skins or herbs stalks
• A large pot
• Water

Method

1. Pop all your scraps and wilting greens into a large pot and add enough water so it covers the scraps.
2. Bring it to the boil and simmer for an hour.
3. Strain and store in in a clean airtight jar in the fridge for up to a week or freeze.

Apple peel vinegar

You’ll need:

• Apple cores and skins
• 3 tablespoons of sugar
• Water
• Tea towel or other square of fabric
• Elastic band
• Sterilised glass jar

Method

1. Put your apple cores and skins into a sterilised glass jar.
2. Add water, sugar and shake vigorously.
3. Replace the lid with a clean tea towel secured with an elastic band and leave it to ferment for one to two weeks.
4. Once it’s good and sour, strain off the apple and you’ll have a natural vinegar to use in your dressings and sauces.
5. If any mould, yeast or other organisms appear it must be discarded.

Salt preserved lemons

You’ll need:

• Squeezed lemons
• Salt
• Sterilised glass jar

Method

1. First flatten your lemons.
2. Add salt and a lemon and continue to layer until the jar is full.
3. Put the jar in a cupboard for four to six weeks or until the rind is completely soft.
4. Once opened, store in the fridge.

When you’re ready to use the preserved lemon in soups, stews, curries or wherever you would like a pop of citrus zing, simply rinse off the salt, chop up and use.

To find out other ways you can reduce food waste, visit our waste reduction webpage.