7 ways to use up veg ends and scraps

1

Asparagus ends

Blitzed and sieved, the woody ends make a great soup or stock base for a risotto.

2

Cabbage cores

Crunchy and pleasantly bitter, cabbage cores can be finely sliced and eaten raw or shredded to add to a remoulade or slaw.

3

Carrot tops

Blitz into an earthy pesto or dressing to drizzle over a salad or soup.

4

Broccoli stalks

Arguably the best bit – peel off the outer skin then you are left with a tender, crunchy core that can be chopped and cooked with the florets or diced and fried.

5

Cauliflower stalks

The leaves and stalks can be chopped and incorporated into whatever dish you’re using the florets for.

6

Fennel fronds

Always keep the beautiful micro herb-esque fronds to scatter over your finished dish.

7

Beetroot leaves

The younger, more tender leaves can be eaten as salad while the larger leaves and stalks can be wilted and used like chard.