Leftover Pie: 101 Ways to Reduce Your Food Waste by Anna Pitt isn't just a cookbook: the first half explains the history of food waste, why we throw food away and what we can do about it. It's followed up by recipes contributed by chefs, bloggers and food waste campaigners.
It contains delicious if unusual dishes like fried banana skins, carrot-top pesto and broccoli stalk crudités, plus these two recipes: a creamy guacamole contributed by Saascha Celestial-One, Co-Founder of food-sharing app OLIO, and vegetable peel crisps by Jenny Costa from Rubies in the Rubble.
Olio guac by Saascha Celestial-One from OLIO
Saascha says: "The word 'OLIO' means 'a miscellaneous collection of things', and this principle is applied to just about anything I cook in the kitchen (with the exception perhaps of a Victoria sponge or other cake, requiring an element of precision). I like to make guacamole in the OLIO fashion – crunchy, creamy, delicious, and totally random. Not only is it healthier and more filling, it's a great way to use up spare veg knocking around the kitchen."
Serves 4 as a starter
2 medium or 1 large, ripe avocado, mashed (did you know you can put an avocado that's just achieved perfect ripeness to the touch in the fridge, where it will last for many more days than if left out in the open?)
Equal quantity to the avocado of very finely diced chopped vegetables – whatever needs eating, be it carrots, celery, radishes, courgettes, sugar snap peas, broccoli stems… be creative!
1 small red or white onion, finely diced
1 medium tomato, chopped (or a handful of quartered cherry tomatoes)
Handful of coriander or parsley, shredded or finely chopped
Juice of a fresh lime (or lemon or orange, depending on what you have going)
1 jalapeño, diced (leave the seeds in if you like it hot)
1 tsp garlic powder or 1 garlic clove, finely chopped
Pumpkin or sunflower seeds (optional)
Mix all ingredients together, salt to taste, and sprinkle with pumpkin or sunflower seeds.
Serve with corn tortilla or pitta chips as an appetiser, or spread onto toasted bread for a delicious sandwich base.
And, if your eyes are bigger than your stomach and you have guacamole going spare, why not offer it on OLIO for a lovely neighbour to collect?
Vegetable crisps by Jenny Costa from Rubies in the Rubble
Jenny says: "This is a super simple recipe and is a fantastic way to make the most of your veg. Whether you're making vegetable soup or mashed potato, think twice before binning the peel. Instead, pop them in the oven to make delicious crisps – perfect as a side dish or to accompany the OLIO guac."
Preheat the oven to 200°C/400ºF/gas 6.
Put the peel in a large baking tray and drizzle with olive oil and seasoning. We recommend salt, pepper, cumin and a dusting of chilli powder for all you who like to live on the veg.
Toss the tray to ensure an even spread of the seasoning.
Roast for 15 to 20 minutes. Stir halfway through roasting, and remove them once they're done to your liking.
Once the peels are cool enough to eat, devour without delay! Why not use a chutney as a dipping sauce? Or mix some yoghurt into piccalilli for a delicious tzatziki-style dip.
Unedited versions of these recipes are published in Leftover Pie: 101 Ways to Reduce Your Food Waste by Anna Pitt, available now on Kindle (£6.99) in paperback from September 8th 2017.