Next time you eat a clementine and are about to discard the skin, save them for a vodka infused with the peel and some additional aromatics.

If you lack the spark of imagination of what to do with leftover vegetables, soup is always a good makeshift. Here is a good way to use a leftover bunch of celer.y

Breadcrumbs have a lot more uses than you can imagine. Here they are used as a base for a savoury cheesecake.

Dry goods are often neglected when we talk food waste. Here is way how to turn some hard prunes into a luscious spread for toast or filling for Linzer cookies and also cakes or pastry!

Finding a new way to use leftover bread always makes me happy. I moved from Berlin to Munich two years ago and here you can get “Knödelbrot” (dumpling bread) packaged in plastic bags in nearly every supermarket. I never paid much attention to it until I participated in a dumpling cookery course.

Can this get any more French? Not only does it have a croissant in it, it’s also French toast! Albeit the French call it pain perdu and they are surely not the ones to have invented using up stale bread by soaking it in custard and frying it.

“Bread pudding in an Armani suit”…that’s how Niki Segnit described her idea of using up leftover almond croissants. In her monumental “The Flavour Thesaurus” she lists flavour pairings, some classic, some rather unusual. It’s a great source if you are lacking inspiration for what to cook.

Late summer was always a time of high productivity in the kitchen in our family. When we had to utilise copious amounts of produce brought in from our vast allotment. Even these days, during the months of August and September, when I call home, I only get my mum on speaker phone while she is busy filling jars with jam.

I recently got some inspiration how to use spices and blends more often. They were selling spiced popcorn and nuts flavoured with some of their spices. So before the spices lose their potency its worth making these more often. These also make a great gift.

Have you tried infusing alcohol with herbs and if so, have you tried creating cocktails with it?

Carrying a food container with you is also handy when you visit friends and there is a lot of food left after dinner or a brunch. I often find people struggling to bag something after entertaining.

A slight twist on the caffè sospeso tradition that maybe we could apply that to our shopping.

It's actually a very quick and simple supper. All you need to do is thin the leftover sourdough starter with a little water so it has the consistency of thick cream.

In a few years time recipes that make use of the rind will appear regularly in recipe magazines and cookbooks.

Wilted is probably not good enough for a salad anymore in most cases, but good enough for a tart filling.

The French have a tradition of making a tart out of leftovers. The pastry shell can hold pieces of roasted meat, vegetables that don’t look so fresh and appealing anymore, a selection of herbs that look a little bit wilted.

People are starting to learn about the versatility of watermelon.

When it comes to leftover yolks and whites, the whites will certainly outnumber the yolks in most households.

I thought the tartness of the sourdough would work very well with the sweetness of the dates.