Preheat an oven to 220 degrees Celsius, place leftover bacon rinds on a wire rack over an oven tray and bake for five minutes until puffed and crispy. Enjoy as they are or crush them up and use in salads, wraps, or as a topping for soups. Or freeze the rinds to use in a stock.
Nothing is wasted in this whole pumpkin soup.
Australian wellness expert and author Sarah Wilson hopes to inspire people’s antifood waste creativity.
You can even use banana skins to make a delicious cake.
Those fridge-based odds and ends from your last shop have their uses, so don’t just throw them out.