6 WASTE LESS

SAVE OFFCUTS FOR GRAVY

Dedicate a freezer container or bag to all your vegetable peelings, herb stalks and poultry bones and trimmings in the lead-up to Christmas. Once you have enough stored up, turn it into stock or gravy and freeze, then just defrost and reheat on the big day. Carrot peels, leek tops, onion skins, celery leaves, parsley and thyme stalks are all ideal.