Creative Ways to Use Leftover Ingredients

Reduce Food Waste and Save Money

My baking always comes back to scones, and food waste is no exception! Did you know that you can make delicious scones with milk that’s “gone off”? Back in the day it seemed that all home bakers just waited for milk to sour before making scones. Saying this, I’m not talking about leaving a pint on your kitchen counter for a week! *
Nowadays, a lot of scone recipes call for Buttermilk. To make your own, you just need to add a tablespoon of lemon juice or cider vinegar to about 300ml of a milk of your choice. It can be dairy or non-dairy. If you think about it, you’re making soured milk.  

*NB: It goes without saying, but I'm saying just in case, don't drink milk that's gone off. If the smell doesn't make you feel ill, the off-milk will!

On that note, let’s use those leftover ingredients, reduce food waste and save money.

Here are some of my favourite ideas for turning leftovers into something tasty.

Why Reducing Food Waste Matters

The cost of everything continues to increase and food is at the forefront. By reducing kitchen waste will not only make your cooking more sustainable, but you’ll save some money. Every ingredient requires resources to grow, transport and package, so using what we already have is good for both our wallets and the environment.

It’s all very well trying to plan ahead to alleviate food waste, but we can’t always plan for life. So, we can either kick ourselves for finding stray carrots in the bottom of the fridge and bread that feels like a doorstop, or we can find a use for them.

When it comes to leftovers, I’m a fan. I’m known for not being interested in eating full roast dinners (I do like to cook them). What I look forward to is the Bubble & Squeak and Hash on the following day.

Lemons and Citrus Fruit

I have a bag of citrus carcasses in the freezer. If I’ve zested and juiced a citrus fruit, I keep the carcass and I add to my next batch of marmalade. The pith and pips are full of pectin and so help set preserves.
You can also use lemons to clean grease off pans, ceramic tiles, glass oven doors and more. Don’t try it on stone, bare aluminium, painted cabinets and cast iron.

Turn Leftover Vegetables into Soup

One of the easiest ways to use up leftover vegetables is to make soup.

Carrots, celery, potatoes, leeks, broccoli stems, cauliflower leaves and spinach can all be transformed into a warming meal.

Simply sauté onions and garlic, add your leftover vegetables, cover with stock and simmer until tender. Blend for a smooth soup or leave chunky for a rustic finish.

Top Tip

Keep a container in the freezer and add vegetable trimmings throughout the week. Once full, use them to make homemade vegetable stock.

Use Stale Bread for Delicious Recipes

Stale bread is incredibly versatile.
Instead of throwing it away, try:

• Homemade breadcrumbs:you can freeze these for using later.
• Croutons for soups and salads: can also be frozen for later use.
• Bread pudding
• French toast
• Stuffing mix

These simple ideas help reduce food waste while creating delicious meals from ingredients you already have.

Transform Herbs into Flavoured Butters and Oils

Fresh herbs can quickly lose their freshness.
If you have leftover parsley, basil, mint, rosemary or thyme, blend them into:

• Herb butter
• Pesto
• Herb oil
• Salad dressings
• Marinades

You can also chop herbs and freeze them in ice cube trays with olive oil for future use.

Make Fruit Preserves, Sweet Syrups and Shrubs

Don't throw out your soft fruits.

Apples, berries, plums, peaches and pears can be cooked into:

• Fruit preserves
• Cake fillings
• Smoothies
• Homemade syrups and cordials

These preparations extend the life of fruit and can be used to add natural sweetness to your baking and cooking.

Leftover Cooked Vegetables Make Great Patties

As I was saying about my Boxing Day Bubble & Squeak/Hash, chop all your vegetables and potatoes, add an egg, a bit of flour and seasoning and shape into patties, aka fritters. Serve as a side, or enjoy a couple for a tasty lunch with some salad. You could also make a yoghurt dip to go with them, or a dollop of tomato sauce or mayonnaise. Go further and add a lump of cheese into the middle of your patty before frying or baking.

You can always make a Frittata or Quiche!

For full disclosure, a frittata doesn't do it for me; however, I know that I'm probably in the minority and they can be very healthy as well as a quick way to use up leftover vegetables and more. It's the density of egg that doesn't appeal.
I'm the same with quiche. Saying that, I've learned to make my quiches creamy with a higher ratio of cream/milk to eggs and I very much enjoy them. When I make canapes at the Shed, one of my go-to's is a mini, bitesize Mushroom & Leek Creamy Quiche with Truffle Oil. I've polished off a fair few of them!

Freeze Ingredients Before They Go Off

One of the best sustainable hacks is learning what freezes well.
Consider freezing:

• Herbs
• Grated cheese
• Citrus zest-see my note about citrus fruit at the start of this article.
• Stock
• Cooked grains
• Fruit for smoothies
• Only need the egg yolk for a dish? Freeze the egg white.

A well-stocked freezer can help prevent unnecessary food waste and provide ingredients for quick meals.

Get Creative with Cakes and Baking

Many leftover ingredients can find a second life in baking.

Try using:

• Overripe bananas in cakes and muffins
• Leftover cooked sweet potato in traybakes
• Citrus zest in biscuits and cakes
• Fruit preserves as cake fillings
• Aquafaba from chickpeas for meringues and mousses. You can also freeze uncooked aquafaba, just like egg whites.

Baking is often one of the most rewarding ways to use ingredients that might otherwise be discarded.

Start a Weekly "Leftovers Challenge"

Set aside one meal each week dedicated to using ingredients already in your fridge, freezer and cupboards.
I got creative with some leftover Brie and Crunchy Peanut Butter with some surprisingly yummy results!

Don’t Complicate It

Learning creative ways to use leftover ingredients is about more than reducing food waste. It's about cooking resourcefully, saving money and discovering new recipes along the way.

A sustainable kitchen doesn't need to be complicated. Some regular small habits, and a little creativity can help you make the most of every ingredient.

At Zoe's Botanical Kitchen, I believe some of the best recipes come from working with what you already have and finding joy in simple, seasonal cooking.