Think those half-dead herbs and blackening bananas are destined for the bin? Think again!
For Zero Waste Week, Diana is sharing her favourite no-fuss tips for turning scraps into something seriously delicious.

1. Freeze Aromatics & Carcasses for Stock

Got leftover onion skins, garlic peels, herb stalks or even a Sunday roast carcass? Don’t chuck them! Freeze them in a container and whip them out when it’s stock-making time. Homemade flavour bomb, sorted.

2. Replant Sprouting Veg

When garlic, onions or potatoes start sprouting, plant them! You’ll get new produce growing and save yourself a trip to the shops.

3. Turn Sad Herbs into Pesto

Soft herbs looking a bit limp? Blitz them with olive oil, nuts, garlic, and cheese (or keep it vegan!) for a vibrant pesto or olive oil, vinegar, garlic, chilli and dried oregano for a zingy chimmichurri that keeps for weeks in the fridge.

4. Freeze Overripe Bananas

Bananas ripening too fast? Pop them in the freezer – they’re deliciously sweet and perfect in smoothies, banana bread, cake or crumble, or even as a frozen treat dipped in chocolate.

5. Make Candied Orange Peel Gifts

Don’t toss those orange peels! Candy them in sugar syrup, dry them, and dip half in dark chocolate for a delicious (and waste-free) homemade gift.

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6. Use Up Old Bread

Stale bread? Make Panzanella Salad, blitz into breadcrumbs, or mix with grated cheddar and cayenne for a savoury ‘crumble’ topping you can freeze – perfect for baked veg or mac ‘n’ cheese.

7. Repurpose Leftover Wine

Freeze leftover wine in small portions – ready to pop into sauces, risottos or stews. Or try making your own vinegar with a vinegar ‘mother’ for an artisanal touch.

8. Dry Hardy Herbs in the Microwave

Got leftover rosemary, thyme, or sage? Microwave them in short bursts to dry, then crumble and store in a jar for your own DIY herb rack.

9. Gazpacho from Leftover Salad

Leftover dressed salad? Blitz it with a little garlic, cucumber, and tomato for a makeshift Gazpacho. Refreshing and resourceful.

10. Freeze Grapes for Cheeseboards

Before grapes go mushy, freeze them. Serve them straight from the freezer on a cheeseboard or or use as ice cubes in wine and a crunchy topping in gazpacho.

11. Ferment Veg into Kimchi or Sauerkraut

Aging or leftover cabbage or carrots? Ferment them! Homemade Kimchi or Sauerkraut is easier than you think and will keep for months – tangy, crunchy, and full of probiotics

From sprouting new herbs to freezing your wine (who knew?!) zero waste cooking is easier than you think!