Mirepoix er en tradisjonell fransk matrett bestående av kokte grønnsaker i små terninger. Kombinasjonen av tre grønnsaker - gulrot, løk og selleri, utgjør en smaksrik base for supper, kraft og gryteretter. Denne oppskriften er super til å bruke opp eventuelle grønnsaksrester du har liggende i kjøleskapet, eller til å tilberede i større mengder for å fryse ned ekstra porsjoner.

Grønnsakene kan enten finhakkes for hånd, eller kuttes i terninger ved å benytte terning-tilbehøret til kjøkkenmaskinen din som lager små og jevne biter. Deretter stekes grønnsakene i smør til de er myke.

Vår oppskrift på kimchi med kåk er en vri på den koreanske klassikeren, laget med svartkål i steden for kinakål.

Kimchi har krydrede, sure og umami smaksnoter og er smaksatt med gochugaru chili-flak, hvilket gjør det til et deilig tilbehør til ris og nudler, eller å servere med dumplings.

Hvorfor ikke tilsette ekstra grønnsaker i din kimchi? For eksempel squash, reddik, paprika eller grønne bønner - hva enn du har for hånden. Fermentering er en praktisk måte å konservere grønnsakene, i tillegg til å være et smaksrikt tilbehør eller smakstilsetning som gjør godt for tarmhelsen.

Disse søtpotet-tacoene er et sunt og deilig middagsalternativ for hele familien, laget med et utvalg av basisvarer og ferske ingredienser.

Tortilladeigen kan lages med søtpoteter eller vanlige poteter du har til overs - en god måte å unnvike matsvinn fra et annet måltid.

Du kan steke andre grønnsaket itl fyllet for ekstra smak, som cherrytomater og squash. Denne oppskriften inkluderer også en rekke basisvarer, krydder og ingredienser som kan brukes igjen og igjen i andre retter.

Homemade soup is one of the simplest ways to get vegetables into your diet and to use up excess vegetables.

This vegetable soup can be used as a base and then get creative with adding any other root vegetables, grains, herbs, spices etc to get your desired flavour.

Vegetables are really easy to prepare using your food processor’s slicing disc, and when cooked, you can put the soup into the blender to purée.

You can also make croutons with any excess bread or rolls by baking small pieces of bread in the oven with a drizzle of olive oil - it’ll add some crunch to your soup.

Our cabbage gratin recipe is a mouth-watering alternative to potato gratin. Ideal for using up any extra cabbage or dairy products, this tasty side dish is just as indulgent as the original.

Using a food processor to make this gratin saves a lot of time and effort, helping you to chop the onion and cabbage, and grate the parmesan.

Topped with walnuts and parsley, it’s a versatile dish best served with meat and fish, or on the side of a delicious nut roast.

Beetroot can often be leftover from salads or juice making - but there are so many ways that you can use this vibrant vegetable in cooking and baking.

Our beetroot brownies not only have a sweet and earthy flavour but count as 1 of your 5 a day. It’s a fantastic way to sneak in extra veg for children, too.

Still made with classic dark chocolate, these brownies are sweetened with dates and agave syrup. They’re made with buckwheat flour and ground almonds, so are gluten-free, too!

Our juice pulp cake is the ultimate low-waste bake.

Made using the Titanium Chef Patissier XL, the juice and pulp are used to create a deliciously moist cake. The PureJuice attachment separates out the pulp as it extracts the juice, giving you the option to make smooth, refreshing juices as you make the cake.

You can add any fruits you like - but this recipe uses carrots, apples, beetroot and ginger. Any leftover pulp can then be added to cookie mixtures or muffins.

Vegan meringues are made using aquafaba (chickpea water) in place of eggs - it’s a brilliant way to preserve the water that would otherwise be thrown away.

These meringues are made in a similar way to traditional ones, the aquafaba is whisked with cream of tartar to form stiff peaks, and then sugar is added, whisking the mixture until it is white and glossy.

Meringue is such a versatile dessert and can be served with fresh fruit, and dairy-free cream, or used to make pavlova or to top a lemon meringue pie.

Making fruit smoothies is one of the easiest ways to use fresh fruit that may be starting to perish.

Any soft or hard fruits and vegetables can be used for smoothies, juices or sorbets - the options are endless. From apples, pears, mango, banana, and berries, to spinach or kale.

A top tip is to freeze bananas to use in smoothies - it adds extra creaminess to the drink.

Try our mango and passionfruit smoothie to kickstart your day or for post-workout nourishment.

Follow more of our tips on how to reduce food waste at home, here.