Fry until crisp, then coat with the remaining marinade, or bake for 15 minutes at 190C (170C fan)/375F/gas 5, turning halfway. I make a mean BLT (banana peel, lettuce and tomato sandwich) with them: shred the peel with a fork, then marinate in two tablespoons of soy sauce, two teaspoons of brown sugar, a teaspoon of smoked paprika, a dash of liquid smoke and a pinch of garlic powder for 15 minutes.

If they’re organic, you can eat the skins, too. You can also freeze blitzed greens in ice-cube trays.īananas Whip overripe bananas into cake batters, muffins or pancakes (they add natural sweetness and act as a thickener), or chop and freeze for smoothies and “nice cream” (AKA peeled and blitzed frozen banana). Or blitz leafy greens with a splash of milk for smoothies, pancake batter or in sweet and savoury bakes such as muffins or chocolate cake – this is a great way to sneak a few extra greens into meals, and you won’t even taste them. Blanch the other half, squeeze out the excess water, wrap in a bag and freeze for stews, curries and stir-fries. To extend its shelf life, wash, pat dry and store half in a sealed container with a sheet of kitchen roll. Leafy greens Some 40% of all bagged salad gets thrown away. Alternatively, turn it into breadcrumbs (or do like the Italians and make pangrattato), use to thicken soups, such as pappa al pomodoro (Tuscan bread and tomato soup), ribollita and gazpacho, or use instead of pine nuts in a pesto they’re the secret to thicker sauces, too. Revive a stale loaf by sprinkling with a little water, placing on a lined baking sheet and into a low oven for a few minutes (or in the microwave in 30-second blasts).

I always store half my fresh loaves in the freezer, sliced and wrapped tightly. Let’s start with the UK’s five most-wasted ingredients.īread We chuck out about 20m slices of bread every day. Storing ingredients properly to keep them fresher for longer, planning mealtimes and getting creative with leftovers are three simple ways with which we can reduce our food-waste footprint. Food waste is not only bad for our pockets, it’s bad for the environment, too: 36m tonnes of greenhouse gas emissions could be saved if we stopped throwing it into landfill. That’s a staggering 2m tonnes and the equivalent of roughly one in every three bags of groceries we bring into our homes. W hat would you do with an extra £730? That’s the amount the average UK household wastes each year, by throwing away untouched or unopened food, according to the waste and sustainability charity Wrap.

Fry bread story