SOGGY VEG SOS

Parting with your cash for a guaranteed taste sensation is one thing. Having to throw away the raw ingredients of said sensation because you didn’t get to the recipe book in time is another. Sustainability consultant Tom Hunt (tomsfeast.com) shares his tips to ensure your kitchen is the gift that keeps on giving SLIMY SPINACH

To make spinach last, wash and thoroughly dry it, then store in a glass Tupperware. When it’s on its way out, wilt it on the hob with a drop of oil, let it cool and keep in the fridge for up to five days. NEVER-ENDING QUINOA

Go beyond the grain. If you don’t fancy boiled quinoa two days in a row, turn the leftovers into a tortilla. Just compress the grains into a cake and fry on each side. BENDY CELERY

Dust off the juicer. There’s no better use for past-their-best fruit and veg – looking at you, celery – than a homemade juice. You can even use the pulp in a burger. Mash with an equal amount of shredded tempeh, add spices, set in the fridge, then fry and serve. ON-THE-TURN AVOCADOS

Don’t shun an avo that’s squidgier than a stress ball. The consistency makes for a great pasta sauce. Mix with garlic, lemon and basil and stir into hot pasta for a quick meal. SPROUTING POTATOES

These are still good enough to eat if the sprouts are less than a centimetre long, providing you cut off the sprouts and any green spots before cooking. STINKING ONIONS

I don’t like to use plastic wrap – I store onions in a sealed container or on a plate, cut side down. EXCESS LEAVES

Experiment with the stuff you’d usually bin. Cauliflower leaves taste amazing roasted with oil; beetroot leaves can be sautéed and served in a frittata; and herb stalks bulk out a green sauce.