Hacks for a Low Waste Kitchen
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These recipes make the most of what’s in your veggie crisper and pantry. No more tossing silverbeet stems, pumpkin seeds, or leek tops in the bin - I’ll show you how to use it all.
Got a cup of cooked rice in the fridge? Turn it into fried rice or a cozy rice pudding. Too many nearly empty seed and nut packets? Try our Clean Out the Pantry Cookies or a Use It All Loaf.
Save money, reduce waste, and eat well - one delicious recipe at a time.
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45 mins
Pickled Roasted Wrinkly Vegetables
2hr 5 mins
Roast or BBQ Chicken Bone Stock
1hr
Pumpkin Soup with Crunchy Chilli Pumpkin Seeds
1hr
Frittata
45 mins
Roasted Carrot, Chickpea & Rocket Salad
15 mins
Rice Fritters
30 mins
Quick Pickled Red Onion
13 mins
Bubble and Squeak
25 mins
Sautéed Silverbeet Stems
1hr 5 mins
Whole Cauliflower Bake
50 mins
Simple Homemade Vegetable Stock
5hr 5 mins
Basic Beef Bone Stock
40 mins
Kimchi Fried Rice
45 mins
Salmon Risoni with Leek & Green Olives
25 mins
Breakfast Rice Porridge
1hr 5 mins
The Best Vegetable Slice
20 mins
Use Up Your Greens Medley
40 mins
Clear-Out-The-Pantry Cookies
1hr 10 mins
Use It All Loaf
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