BRITISH households throw away seven million tons of food every single year, according to a study by Hotpoint.
That is enough grub to fill 40million wheelie bins.
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But finishing the leftovers in your fridge can help the environment and your bank balance, giving you more time between supermarket shops.
With this in mind, I asked five chefs for tips on using up our five most-wasted groceries . . .
BREAD: Jamie Oliver, who has partnered with Hotpoint for its Eat Your Fridge campaign, says: “Whizz bread up into breadcrumbs and pop them in the freezer. You can use them on the top of mac and cheese, a crumb coating for healthy, homemade fish fingers or to add texture to tomato pasta sauce.”
CHEESE: Mark Hartstone, chef proprietor of La Fosse at Cranborne, East Dorset, says: “Turn it into a cheese sauce. A dash of mustard and any white wine, cider or beer will give it a grown-up flavour.”
POTATOES: Marco Sanna, head chef at London’s Margot restaurant, says: “Slice spuds thinly and deep fry them to make homemade salted crisps that will last in the kitchen cupboard, preferably stored in an airtight container or wrapped well with cling film.”
CELERY: Sameer Bhatkar, head chef at London’s FishWorks, says: “Celery is a key flavouring in most fish stock and soups, so we love using up the stalks and leaves to make the base of our fish soup.”
LEMON: Scott Paton, head chef at Boringdon Hall Hotel in Devon, has a simple idea for lemon. He says: “Zest and juice the lemon, mix it together with a sprinkling of basil, then freeze in ice-cube trays. Pop them out and use them in a glass of water for a twist of flavour.”
- Prices are correct at time of going to press. Deals and offers are subject to availability.
Deal of the day
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Cheap treat
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My Sun Savers fiver
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Reader’s saving tip
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Shop & save
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Nothing beats a fresh glass of juice in the morning. A 1.6l bottle of Tropicana is just £2.50 at Sainsbury’s, down from £3.80.
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