No matter how good your intentions, it can be really difficult not to waste food. Most of us have probably been guilty of doing so at some point, whether it be because we simply buy too much at the start of the week, end up eating out more often than intended or simply forget about a bunch of vegetables hiding at the back of the fridge.A recent Whole Living blog post - link here - offers a range of helpful tips for reducing waste, including keeping a diary of all the food that you throw away, so that you can identify problem areas, planning your meals at the start of the week and shopping accordingly and dishing up smaller portions, so that you finish everything on your plate and don't end up binning nibbled away at leftovers.
A couple of tips from my kitchen include (rather obviously) making banana bread from overripe bananas or freezing them and making ice cream (frozen bananas blended with double cream or ready made custard and served immediately- also works for other frozen fruit) and blitzing bread that is about to go stale into breadcrumbs and storing in the freezer ready to sprinkle over gratins or use for stuffing.
