Some great tips for making the most out of your food.

Carrot tops and celery leaves Carrot tops and celery leaves are edible. Chop and use in stir fries and casseroles. If carrots have gone soft trim ends and put in iced water to re-hydrate.

Fruit zest You can use the zest of fruit over salads or drinks. You can also freeze fruit and use them later in smoothies (including bananas, if they are overripe freeze in the skin for future use) or salads.

Vegetable crisps Wash root vegetables thoroughly (ones like potatoes, carrots, parsnips and beetroot) and when peeled put on a baking tray with some oil and flavourings such as salt, pepper or if you like spice then some chilli powder. Whatever you have in the cupboard! Cook in a medium/hot oven until cooked and you have you very own vegetable crisps.

Beetroot, cauliflower & broccoli Beetroot and cauliflower stalks and leaves can be cooked the same as any other leafy vegetable, boils, steam or roast. Broccoli and cauliflower stems can also be used either raw in salads or to make soup.
Freezing If you haven’t had a chance to use your vegetables don’t let them go off. Chop them up and freeze them instead. Or cook first and then freeze if you do not need them all straight away.