Save those kitchen scraps
The age-old practice of snapping off these woody ends can mean up to a quarter of the spear goes in the bin. These fibrous ends have lots of flavour; they just need a bit of love to make them more edible. Try simmering in water until tender then using to make asparagus soup. Or simmer, drain and whizz into a paste with lemon and herbs for spreading onto garlicrubbed toasted bread or tossing through spaghetti.
We Kiwis love our spuds yet, according to Love Food Hate Waste New Zealand, we waste 6365 tonnes of them a year. If you’re peeling potatoes, keep the skins and toss them in oil until lightly coated, then bake for 15 minutes or until crispy. Sprinkle with salt and enjoy as a pre-dinner nibble. If you’re left with a glut of cooked potatoes after a meal, give them a second life by: Grating into latkes for breakfast
Frying into a hash with onions and harissa Making gnocchi (best for boiled or mashed) Slicing thinly for a cheesy gratin
Adding to fritters or fish cakes
For 5 ways to achieve a wastefree fridge visit DISH.CO.NZ