Throw away food, and you’re throwing away money. Reusing kitchen scraps means that you spend less AND your food tastes better. It’s a zero-waste win-win! Here’s how to do it!
1. Keep a freezer bag or box to collect scraps for making vegetable That means the tops and tails of carrots, leeks (or try leek top tempura!), onions and garlic, the stems of coriander, parsley, rosemary and other herbs, and similar kitchen scraps. Whenever you have a suitable quantity, simply throw your kitchen scraps into a pan of boiling water and simmer for an hour or so. Strain, reduce a little over the heat and either keep in a bottle in the refrigerator for a week, or …
