Waste not

Lemongrass husks often go straight in the food waste bin, but they can be used to make aromatic tea and stocks or to flavour oil and sugar

Cream out of date? Lucky you! Now you get to learn just how easy it is to make butter

Don’t bin that pulp left over from making ‘milk’ and juice – it’s super-nutritious, and can be used up in baking or in a thrifty granola

Use up any excess ingredients in a beautifully presented, balanced meal made up of layers of different foods

There’s so much waste when you peel fresh ginger, and it’s really not necessary – either scrape off the outer skin, or just chop it up peel and all

This leftover turkey and rice dish is my go-to, post-Christmas meal

Transform your Christmas gravy or stuffing, knock up a traditional peasant stew or try this Jerusalem mixed grill as a snack

Use flat fizzy pop to add depth to Boston baked beans, make a syrupy glaze for chicken wings or, best of all, to glaze a festive ham (or celeriac)

New Nordic cuisine has long used pine to flavour food. It works well with meat, fish and vegetable dishes, such as this roast carrot recipe

This ancient British fruit may not be the prettiest, but its pulp is delicious with cream or cooked down, left to set and served with a sharp cheddar

Even a tired-looking apple can be turned into storable sauce, vinegar and any number of desserts, including this, winter’s answer to summer pudding