18 waste-free recipes to save money & the planet

Ribollita (Tuscan Vegetable Soup)
Bread gone stale? That’s exactly how this famed Italian soup likes it.

Cauliflower & Bacon Mac & Cheese
If the crusts always end up sitting uneaten and unloved in your bread bag, blitz them into breadcrumbs to make the crispy topping of our delicious Mac & Cheese.

Dan's Hearty Kale Caesar Salad
It’s just not a Caesar Salad without that toasty crunch.

Bagged salad

There is nothing worse than your salad turning to sludge in the bottom of the bag. (We swear we’re going to discover a new lifeform has evolved in our crisper one day…)

Tip: Keep bagged salad fresher for longer by transferring it into a sealed container, or pop a paper towel in the bag to soak up excess moisture and then re-seal with a clip.

Egg & Rice Lunch Bowl
Give wilting spinach a second life by throwing it into the pan for this 15-minute lunch bowl.

Spicy Chorizo, Arugula & Feta Flatbread Pizza
Arugula (AKA rocket) is the perfect peppery topping for our Flatbread Pizza.

Artichoke, Pesto & Arugula Sandwich
Use up your bread and your bagged salad in one tidy and tasty package.

Fruit

While we waste one third of all food produced, that wastage rockets up to half when we’re talking fruit and vegetables. The most concerning aspect of this stat is that we’re tossing roughly 50 percent of our edible fruit and veg simply because we decide it’s too ‘ugly’ to eat!

Apple Pie & Cream
It may not be the best-looking apple on the tree, but we guarantee it will taste great in this classic dessert.

Sergio's Strawberry Protein Ice Cream
Every strawberry is beautiful when it’s been mushed into ice cream.

Tahini Granola with Stewed Pears
Cafe-worthy homemade granola is as simple as raiding your fruit drawer and the pantry.

Milk

Before your dairy, almond, soy or any other type of milk fails the smell test, help it live its best life by using it in your favorite Centr smoothie or one of these hearty recipes.

Apple & Cinnamon Pancakes
As you’ll be using up both milk and apples, consider it your zero-waste duty to whip up Dan’s famous pancakes for breakfast.

Veggie Frittata
Did you know that milk is essential for a perfectly fluffy frittata? You do now, so use up every last drop!

Dan's Creamy Butternut Squash Pasta Bake
It’s the milk that puts the ‘creamy’ into our comforting Butternut Squash (or pumpkin) Pasta Bake.

Potatoes

Don’t let sprouts or “eyes” stop you from using up that big bag of potatoes – they’re still edible if you remove the imperfections. As long as the remaining spud is firm to the touch and doesn’t taste bitter, you’re good to go.

Tip: Store potatoes in a dark, cool, well-ventilated place to reduce sprouting.

Dan's Mediterranean-inspired Veggie Sheet Pan
One pan. All the potatoes you can handle.

Hash Browns with Green Goddess Dressing
A hash (or bubble and squeak if you’re British) is the ultimate way to use up leftover vegetables.

Chilli-loaded Jacket Potatoes
Potato skin missing a few patches? It won’t matter when your taters are loaded with our delicious chilli.

Cheese

Some cheeses (think roquefort, brie and gorgonzola) are supposed to be moldy. But other cheeses have probably just been forgotten in the back of your fridge.

Tip: You should ditch fresh or wet cheeses (such as ricotta or mozzarella) that go moldy. But if you discover a patch of mold on a block of hard cheese like cheddar or parmesan it’s unlikely to pose a health risk – just chop off the moldy bits, then use the rest.

Banana & Peanut Butter Smoothie
Put that tub of cottage cheese (along with the milk and browning bananas clogging up your kitchen) to good use with this satisfying smoothie.

Roast Vegetable Salad
Once you’ve used up your leftover veg and bagged salad, all that’s left is to crumble the last of your goat’s cheese on top.

One-pot Creamy Mushroom Pasta
One pot, two cheeses: while ricotta gives this pasta its creaminess, parmesan provides the extra flavor and bite.

If you’re looking for more ways to save on your weekly grocery shopping, check out our budget-friendly tips.