Food for thought

Try these clever ways to reuse your leftovers from dietitian Juliette Kellow

APPLE SKINS Make apple crisps. Pop the peels on to a baking tray lined with baking parchment, toss with a teaspoon each of cinnamon and sugar, then bake for a couple of hours at your oven’s lowest setting until dry and crisp. Leave to cool.

BROCCOLI STALKS Peel, chop and steam with other veggies, or peel and cut into sticks and dip into hummus or guacamole. They’re full of calcium, magnesium and iron.

ONION SKINS Add these to slow cooked stews, until they completely break down into the gravy for a flavour and nutrient boost.

POTATO PEEL All potato dishes (including mash) can be made with the skins left on. Or make crisps – scrub the spuds before peeling, pop the peel on to a baking tray (straightaway as they discolour), toss with a little olive oil, then bake at 200°C/gas 6 for around 15-20 minutes until crisp. CITRUS PEEL The skins contain more antioxidants than the juice, some even help lower cholesterol. Grate the zest and add to salad dressings or marinades, sprinkle on to fish before cooking, or add to cake mixtures. Add peel to the cavity of a chicken or under the skin.

CAULIFLOWER LEAVES

Use them as you would a cabbage; steamed and served as a veg, shredded into coleslaw or added to stir-fries with sesame oil, garlic and soy sauce.

A source of vitamin A and iron.

PINEAPPLE CORE Dice and add to stir-fries or sweet and sour sauce, or thinly slice and make crisps as you would with apples.