How many times have you found half a bunch of withered greens hiding in the depths of your fridge? Or the remains of something that might have been cheese? Using up the leftover produce your weekly recipes don’t require can save you money and reduce waste. With a bit of planning you can use every leaf, stick and stalk. Here, we’ve rolled ingredients from one recipe to the other so you can get the most out of your dollar. Take the humble beetroot: most people throw away the leaves, but they’re spectacular in salads. Mozzarella has a relatively short shelf life, but if you think of using it beyond pizzas it’ll disappear in no time. Walnuts add crunch to salads and multitask as a cheesecake base, while there's more than one way to use a bunch of silverbeet.
Oct 24, 2012