No waste cooking: fennel and leek scraps gratin recipe

Food waste is a massive problem in Australia: consistent with government figures, more than 5m tonnes of food ends up in landfills every 12 months, costing the economy $20bn. Although much of that comes from meal companies, half comes from consumers, wasting cash and resources. So we should all be doing better.

Our new collection, extracted from a new e-book from author and meals stylist Amelia Wasiliev, looks at how to minimize meal waste, shop money, and guard the surroundings, starting with this fennel and leek scraps gratin.

Fennel and leek scraps gratin
Prep 5 minutes
Cook 30 minutes
Serves two as a facet

350g leek and fennel scraps (outer layers of leek and fennel fronds, stem or outer leaves)
butter for greasing
sea salt and black pepper
100ml double cream
20g parmigiano reggiano, grated
20g mature cheddar cheese, grated

No waste cooking: fennel and leek scraps gratin recipe 1

No Waste Kitchen Photograph: Hachette Australia
Preheat the oven to 200C.

Combine the scraps and steam for five minutes to soften. Grease a rectangular ramekin (20 x 10cm) with butter and pour the steamed leftovers into the dish. Spread to flatten and season appropriately.

Pour the cream over the scraps and top with the cheese.

Bake, blanketed with foil, for 15 minutes, then find and continue to prepare dinner for some other 10 minutes or till the cheese has melted and browned.

This is an edited extract from No Waste Kitchen: Hachette Healthy Living ($ 19. Ninety-nine, Hachette Australia) with Amelia Vasiliev. Next week, in no way-finishing yogurt

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Duane Simpson

Internet fan. Zombie aficionado. Infuriatingly humble problem solver. Alcohol enthusiast. Spent several months exporting UFOs in Jacksonville, FL. A real dynamo when it comes to exporting gravy in Tampa, FL. Spent 2001-2004 implementing saliva in Edison, NJ. Had moderate success getting my feet wet with junk food on Wall Street. Practiced in the art of building Virgin Mary figurines in Tampa, FL. Practiced in the art of marketing Roombas in Phoenix, AZ.

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