Waste not Want not

The 'throw-away' society, that's what they call us and I suppose even in the kitchen we happily discard fruit and vegetables trimmings that we could and should have used. The nutritional part of most vegetables is contained in the outer leaves or skin, so instead of throwing away the darker lettuce or cabbage leaves, we really should eat them. Don't have piles of potato peelings, just scrub and cook them in their skins. Likewise scrub carrots and cook as you wish. Remove broccoli stalks - slice thinly and use in stir fries, or simmer until very soft then puree, along with some cooked broccoli heads to make soup. Keep celery stumps to add to stock, or grate down to flavour soups and casseroles. Even onion skins give a good rich colour to gravy. Radish leaves have a peppery flavour and are great added to salads. Parsley stalks and stems and roots of fresh coriander have even more flavour than the leaves, again use for stock. Remember that many vegetables trimming can also be used to make vegetable stock.

Being faced with puff pastry scraps which I couldn't use, I changed from cutting round vol-au-vents to making square, oblong and triangular cases . This worked a treat and they were much easier to eat in the hand, and - with absolutely no waste - made more cases.
Tip: Heard on a TV prog. Instead of pricking puff pastry with a fork to prevent rising, slash instead with a knife - reason being tiny holes close up on cooking, slashes don't. Also puff pastry makes a great pizza base, but I suggest making a square or oblong one instead of the traditional round shape.

Maybe I go too far sometimes, but I even keep the vinegar left after the pickled onions have been eaten. It's great sprinkled over chips.
Please send comments with your tips re wastage and I'll pass them on.