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5 Delicious Ways to Use Your Food Scraps

by FAMILY talk

The recent COVID-19 restrictions are changing all of our daily lives, including our shopping habits.

Gone are the ultra-convenient trips to pick up something you fancy at the last minute — instead, we have to make infrequent visits to buy our essentials.

As you try to get the most out of your shopping list to avoid having to go to the supermarket again, it can be helpful to know how to get the most out of your supplies.

Food scraps are those offcuts and extra bits we tend to throw away, but what if you could use them to create a brand-new dish?

Here, Mike Hardman, from catering specialists Alliance Online, shares his five favourite ways to repurpose food scraps into delicious dishes, saving the scrap from the bin and more importantly another trip to the shops.

Potato Peelings into Potato Skin Appetisers

If you’ve been to an Italian restaurant, chances are you have seen (or tasted) those delicious potato skins they often have as an appetiser.

And, there’s no reason you can’t make these with your own scraps at home. Simply save the peelings after you have prepared potatoes for other dishes, brush them with olive oil and sprinkle on some salt, then roast until crispy.

Veggie Scraps into Vegetable Stock

You can use any veggie scraps, like carrot peels, onion skins, or mushroom stems, as well as any that have gone limp or wilted, to make some grade-A vegetable stock.

Save your offcuts in the freezer for the moment, when you are ready to make your dish, bring them out and into a pan, bring them to boil and leave to simmer for about an hour to create a yummy stock for your stew or soup.

Citrus Peels for Extra Flavour Later

Did you know that when you peel a juicy apple, lime, or orange, the scraps can be given a new lease of life by zesting them?

Simply scrape off that fruity top layer and discard the white pith and you can freeze them for later. They’re a great way of infusing more flavour into all kinds of dishes and sauces, as well as giving you fresh flavouring options for desserts.

Old Bananas into Banana Bread

Not a fan of bananas that are bruised or have aged a little? Then try mashing them up and making a loaf of delicious banana bread.

The beauty of this recipe is that it doesn’t require pristine fruit as you’re squashing them anyway, so it’s the perfect solution.

Stale Bread into Crunchy Croutons

If you don’t quite use up your bread in time, a stale loaf can be repurposed as croutons for soup, panzanella salad, or just as a crunchy snack.

Save any bread scraps in the freezer then, when the time comes, you can coat them in olive oil, season, then bake them to perfection in an oven tray.

For some delicious recipes check out our article Boost Concentration, Energy & Immunity in Self-Isolation which talks about what to eat while working from home, recipes to help maximise your effectiveness and how to keep healthy and focused

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Smalltalk Magazine

Since 2005 Smalltalk Magazine is a printed A4 information magazine aimed at parents, distributed throughout the Yorkshire region. Printed 6 times a year it is distributed free to over 300 parent-friendly locations in the area. Full of useful and informative articles about family life.

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