Mirepoix is a French cooking staple, made from finely diced cooked vegetables. The combination of three vegetables - carrot, onion and celery, makes a tasty flavour base for soups, stocks and stews. It’s a clever way to make use of any leftover vegetables that you may have in the fridge or to make in batches.

The vegetables can either be finely chopped by hand or diced using the dicing attachment for your stand mixer, to create small and uniform pieces. Then simply sauté the vegetables in butter, until soft.

Our kale kimchi recipe is a twist on the Korean classic, made using cavolo nero instead of cabbage.

Flavoured with gochugaru flakes, kimchi’s spicy, sour and umami notes are a delicious accompaniment to rice and noodle dishes, or to serve with dumplings.

Why not add additional vegetables to your kimchi, such as courgette, radish, red pepper or green beans - whatever you have to hand. Fermenting vegetables is not only a handy way to preserve them, but also creates a tasty side dish or condiment that’s good for your gut health.

These sweet potato tacos are a healthy and delicious dinner option for all the family, made using a range of store cupboard and fresh ingredients.

The tortilla dough can be made using unused sweet or regular potatoes - a good way to avoid any food waste from another meal.

You can roast any other vegetables for the filling for extra flavour, such as cherry tomatoes, courgette etc. This recipe also includes a lot of store cupboard spices and ingredients that can be used time and time again with other dishes, too.

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!

Vores frugtkødskage er det ultimative bagværk for at mindske madspild.

Den laves ved hjælp af Titanium Chef Patissier XL, hvor saften og frugtkødet bruges til at skabe en lækker og saftig kage. PureJuice-tilbehøret adskiller frugtkødet fra saften, hvilket giver dig mulighed for at lave forfriskende juicer, mens du laver kagen.

Du kan tilføje enhver frugt, du kan lide - denne opskrift bruger gulerødder, æbler, rødbeder og ingefær. Enhver resterende frugtkød kan derefter bruges i kageblandinger eller muffins.

Veganske marengs laves ved at bruge aquafaba (kikærtevand) i stedet for æg - det er en genial måde at bevare vandet, som ellers ville blive smidt væk.

Disse marengs er lavet på samme måde som traditionelle, aquafabaen piskes med creme af tatar til det danner stive toppe, og derefter tilsættes sukker, mens blandingen piskes, indtil den er hvid og blank.

Marengs er en meget alsidig dessert og kan serveres med frisk frugt og laktosefri flødeskum eller bruges til at lave pavlova eller som topping på en citrontærte.

Het maken van fruit smoothies is een van de gemakkelijkste manieren om vers fruit te gebruiken dat mogelijk begint te bederven.

Alle zachte of harde groenten en fruit kunnen worden gebruikt voor smoothies, sappen of sorbets - de opties zijn eindeloos. Van appels, peren, mango, banaan en bessen tot spinazie of boerenkool.

Een goede tip is om bananen in te vriezen voor gebruik in smoothies; dit geeft extra romigheid aan het drankje.

Probeer onze mango- en passievruchtensmoothie om je dag een kickstart te geven of als voeding na het sporten.

Bekijk hier meer van onze tips over hoe je voedselverspilling thuis kunt verminderen.