Embrace the unexpected and elevate your culinary repertoire with an innovative twist on traditional curry – Banana Peel Curry. Yes, you read it right! Contrary to common belief, banana peels can be transformed into a delectable dish bursting with flavours and nutrients. This unconventional recipe not only reduces food waste but also introduces a new dimension of taste and texture to your dining experience.

Ingredients: Banana peels (from 4-5 bananas), 1 onion, 2 tomatoes, 2 cloves garlic, 1 tablespoon curry powder, 1 teaspoon turmeric powder, 1 cup coconut milk, salt, pepper, cilantro (optional).

Instructions: Wash banana peels thoroughly and chop into small pieces. Sauté chopped onion and garlic until golden. Add chopped banana peels and diced tomatoes. Stir in curry powder and turmeric. Pour in coconut milk and simmer until banana peels are tender. Season with salt and pepper. Garnish with chopped cilantro if desired. Serve with rice or bread.

Indulging in the sweet tanginess of citrus is a timeless pleasure, and what better way to savor it than with homemade citrus peel candy? This delightful confection captures the essence of vibrant oranges, lemons, or limes, transforming their often-overlooked peels into tantalising treats bursting with flavour.

Crafting your own citrus peel candy not only promises a burst of freshness but also offers a wonderful opportunity to reduce waste in the kitchen. Rather than discarding citrus peels after juicing or eating the fruit, repurpose them into a delightful snack that’s perfect for satisfying sweet cravings.

Ingredients: Peels from oranges, lemons, or grapefruits, sugar, water, chocolate.

Instructions: Wash citrus peels and cut into thin strips. Blanch the peels in boiling water for a few minutes to remove bitterness. Drain and repeat if necessary. In a saucepan, combine equal parts sugar and water. Add citrus peels and simmer until translucent and soft. Drain excess syrup and allow peels to cool. Toss peels in sugar and let them dry on a wire rack. Store in an airtight container. Dip in chocolate to create an even sweeter treat!

Vegetable Scrap Frittata:

Perfect for breakfast, brunch, or a light dinner, this Vegetable Scrap Frittata is as simple to make as it is delicious. With just a few pantry staples and leftover vegetable odds and ends, you can whip up a wholesome dish that delights the palate and warms the soul. Join us as we embark on a culinary journey that not only tantalises the taste buds but also honours the bounty of the harvest and the ingenuity of the kitchen.

Ingredients: Assorted vegetable scraps (bell pepper tops, broccoli stems, spinach stems), 6 eggs, 1/4 cup milk, 1/2 cup grated cheese, salt, pepper, olive oil.

Instructions: Preheat oven to 375°F (190°C). Sauté vegetable scraps in olive oil until tender. In a bowl, whisk together eggs, milk, grated cheese, salt, and pepper. Pour egg mixture over sautéed vegetables in the pan. Cook on stovetop until edges set. Transfer to oven and bake until golden and puffed up, about 15-20 minutes. Slice and serve.

Ever found yourself with a loaf of bread that’s seen better days? Don’t toss it out just yet! Instead, let’s turn those stale slices into something deliciously crunchy and versatile: croutons. These humble yet versatile morsels of toasted bread can elevate soups, salads, and even pasta dishes with their irresistible texture and flavour.

Ingredients: Stale bread, olive oil, salt, pepper, herbs (such as rosemary or thyme).

Instructions: Preheat oven to 375°F (190°C). Cut stale bread into cubes. Toss bread cubes with olive oil, salt, pepper, and herbs. Spread on a baking sheet in a single layer. Bake for 15-20 minutes, or until golden and crispy. Use as toppings for salads or soups, or as a snack.

This eco-friendly recipe utilises vegetable scraps that would typically be discarded to create a flavourful broth that can be used as a base for soups, stews, sauces, and more. By repurposing vegetable scraps, you not only reduce food waste but also create a delicious and nutritious homemade broth.

Ingredients: Assorted vegetable scraps (carrot peels, celery leaves, onion skins), 2 potatoes, 2 cloves garlic, 1 onion, 1 tablespoon olive oil, vegetable broth, salt, pepper, herbs (such as thyme or parsley).

Instructions: Sauté onion and garlic in olive oil until translucent. Add assorted vegetable scraps and diced potatoes. Pour in vegetable broth until vegetables are submerged. Simmer until vegetables are tender. Blend soup until smooth. Season with salt, pepper, and herbs. Serve hot.