Use it up

Don’t discard leftover greens, herbs, overripe fruit and vegetable peels. Use them to make chilled soups, wholesome vegetable stocks and fruity froyos

Quick Offcut Veggie Stock

You’d be surprised at the number of vegetable scraps used in this stock. Always save your offcuts from corncobs, butternut, courgettes, beetroot tops, fennel, lettuce, carrot peels, aubergines as well as onion peels. Store them in the fridge, or freeze them until you’ve accumulated enough to make a stock. The stock can be frozen in ice cube trays or zip-top bags and used in sauces, soups or risotto.

Prep time: 10 minutes

Cook time: 30 minutes

Makes: 2L

600-800g vegetable offcuts (onions, carrots, broccoli stems, parsley stems and mushroom stems)

2L SpinneysFOOD Bottled Drinking Water

1 tsp SpinneysFOOD Fine Sea Salt

2-3 SpinneysFOOD Bay Leaves

1 Place the vegetable offcuts in a medium-sized pot. Top with the water, salt and bay leaves and bring to a boil over a medium heat. Lower the heat and simmer for 30 minutes. 2 Strain the stock into a container of choice and refrigerate for up to 4 days or freeze for up to 3 months.

Bottom Of The Fruit Bowl Frozen Yoghurt

This froyo recipe works with most leftover fruit but citrus, berries, apples and bananas work exceptionally well.

Prep time: 10 minutes (plus freezing time)

Makes: 1L

140g leftover fruit

500g full-cream yoghurt

1 x 200g tin condensed milk

1 Peel, chop and blend the leftover fruit in a food processor until smooth. 2 In a large bowl, combine the yoghurt, condensed milk and blended fruit. Spoon into a loaf tin and freeze overnight. 3 Remove from the freezer for 10-15 minutes to soften before serving.

Chilled Green Soup

This refreshing soup is a delicious way to use leftover herbs and greens in the fridge. The secret to getting the bright green colour is to add the greens right at the end.

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 2

2-3 leftover spring onions or leeks

1 brown onion

2 garlic cloves

1 overripe Yukon Gold potato

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil, plus extra for drizzling

1 tsp SpinneysFOOD Fine Sea Salt

800ml vegetable stock

1 bunch spinach

1 bunch kale

Handful of leftover SpinneysFOOD Fresh Coriander or Fresh Parsley

1 lemon

To

serve Yoghurt or sour cream

1 Roughly chop the spring onions, brown onion and garlic. Peel and chop the potato.

2 Heat the olive oil in a saucepan placed over a medium-high heat. Add the onions and garlic along with the salt. Sauté until softened and golden. 3 Add the potato to the saucepan along with the stock and bring to a boil. Simmer until the potato is soft. 4 Meanwhile, roughly chop the greens. 5 Remove the pot from the heat and add the greens to the stock mixture. 6 Zest and juice the lemon then add to the soup. 7 Blitz the soup with a hand blender until completely smooth. Taste and adjust the seasoning, if necessary. Refrigerate until chilled. 8 Serve in bowls with a swirl of yoghurt or sour cream and a drizzle of olive oil.