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Zero waste recipes: 18 ways to turn bin ends to bounty

Transform scraps into scrumptious meals – use leaves, peels, offcuts and tired produce in these creative, waste-reducing recipes, from curry and crackers to stock and pickles.

Citrus skins

Salt-preserved citrus skins Source: Murdoch Books / Alan Benson

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Reducing food waste is about celebrating what is left in our pantries and crispers – instead of tossing carrot tops or beet leaves, use the tops and leaves in pestos, sautés or soups. Preserve the peel of citrus or apples for zesty infusions or sweet snacks, and pickle produce in excess, or on the verge of turning bad, to extend its life.

Even bones, gristle and offcuts can be simmered into stock or repurposed into flavourful dishes. With a little imagination, what once seemed destined for the bin can become the building blocks of tomorrow’s meals.

Here are 18 great ideas for using up basically anything.
Think of this as a mid-week reset for both fridge and cook. Stray vegetables find purpose in a quick broth, while dumplings – homemade or from the freezer – transform it into a satisfying bowl that rescues odds and ends with ease.
Anything goes dumpling soup
Source: Jiwon Kim
Instead of tossing those limp vegetables at the bottom of the crisper, this recipe turns them into something impressive. A long, slow confit coaxes out sweetness and depth, while squid and fresh herbs add a lift of simple luxury at the table.
Spring vegetable confit with squid & herbs
Source: Jiwon Kim
If you grow carrots, or are lucky enough to buy them with the tops still intact, then you should treasure these frilly fronds: they're a natural substitute for parsley, with a similar bitter-green and sweet herbaceous flavour, so work perfectly in a pesto.
Carrot top pesto
Carrot top pesto. Source: The Art of The Natural Home
When topping omelettes, tarts and frittatas, think beyond using regular herbs and try using vegetable tops from beetroot, carrots, radish and celery. Instead of using basil or thyme on this goat's cheese frittata, chef Matthew Evans throws on some torn turnip tops.
"Chook-minding turned out to be an emotional business."
Turnip top and goat's cheese frittata. Source: Alan Benson
Anyone who grows pumpkin knows they can grow rampantly, quickly turning your backyard into a pumpkin patch. You probably know you can dry and roast the seeds for a snack, and roast the peel into chips, but did you know you can also use the leaves for a tasty side dish? The leaves are cut finely and wilted in oil like any other greens.

If you don't have pumpkin growing and want to try this dish (as well as help someone else keep their patch under control), ask your local greengrocer or supplier at the farmers market to source you some.
Pumpkin_leaves.jpg
Pumpkin leaves.
You can use these skins whenever a recipe calls for preserved lemons or citrus peel, such as in tagines, marinades, and dressings (more ideas here). They're used widely in Middle-Eastern and Mediterranean cooking, so very good to have on-hand.
Citrus skins
Salt-preserved citrus skins. Source: Murdoch Books / Alan Benson
This sweet version of preserved citrus zest could be used for an elegant garnish for cakes, sliced and added to cookies and muffins, mixed through homemade ice-cream before freezing, or dipped in chocolate for a simple and stylish dessert with coffee.
Candied citrus zest
Candied citrus zest. Source: Quadrille / Mowie Key
Overdone the quantities of your roasted veggies at dinner? No problem, you can pickle them.
Roasted pickled eggplant
Roasted pickled eggplant. Source: Murdoch Books / Alan Benson
Intrigued? You should be! Pickled grapes are super to make, and the ingredient you never knew your salad/ pasta/ roast vegetable side dish was missing.
Pickled red grapes
Pickled red grapes. Source: Alan Benson
This pickle is as simple as (1) place cut veggies into a jar, (2) mix together pickle brine, (3) pour brine over vegetables.
Roadside quick pickled vegies
Roadside quick pickled vegies. Source: Andy and Ben Eat Australia, Food Network
Pumpkin doesn’t stop at the flesh – its skin and seeds deserve a place on the plate too. This recipe makes the most of the whole vegetable, from golden roast cubes to tangy pickled peel and a nutty seed sauce.

A baking dish holds cooked cubs of pumpkin, topped with chopped chives.
Zero waste roast pumpkin with chilli, thyme and garlic. Source: Freshly Picked with Simon Toohey
This isn’t just any tomato-vegetable sauce – it’s a second life for the forgotten vegetables in your crisper. Simmer them down with herbs and tomatoes, blitz smooth, and you’ve got jars of sauce ready for pasta, pizza or even soup.
Three interesting glass jars with with a grooved pattern around the circumerence and black lids are filled with an orange sauce.
Waste veg tomato sauce. Source: Freshly Picked with Simon Toohey
Typical salmon bin ends like belly and tails get turned into a dish fit for champagne and canapes.
Salmon pate
Salmon pate. Source: Ben Dearnley
The fish head is nothing to fear – or throw out. It's full of meat (particularly in the cheeks), and larger ones are enough to feed several as a main dish with some sides and steamed rice. There's good reason it is considered a delicacy in so many cuisines around the world.
AdamFishHeadSHARP.jpg
Fish head curry (gulai kepala ikan).
Those woody broccoli stalks you usually cut away have more to give. Grated and fried into fritters, they bring nutty flavour and tender bite – a thrifty swap for zucchini that turns scraps into a brunch or lunchbox favourite.
Broc stem fritters
Don't throw them out! Source: Camellia Ling Aebischer
Stock is one of the best ways to use up vegetable scraps and meat offcuts and bones. If you don't have the time to do it immediately, throw the bones, vegetables etc. that you plan to use for the stock into the freezer for the next rainy stock-making day. Try a chicken stock, fish stock, or vegetable stock.
Celery Fish stock
Fish stock. Source: Sharyn Cairns
These crackers literally use the scraps that you may not have ever thought could get a second chance –juicer scraps. If you don't own a juicer, you can grate any leftover vegetables that need using.
Veggie scrap crackers
Veggie scrap crackers. Source: The Art of the Natural Home
Being resourceful sure can look pretty.
No-waste ice cubes
No-waste ice cubes. Source: The Art of The Natural Home

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