Food is a significant issue that affects our planet, and it’s also a drain on our wallets. In many cases, we throw away perfectly good food that could have been used in a variety of dishes. Luckily, some of the world’s top chefs have plenty of ideas on not throwing food away.

Here are ten recipes from top chefs against waste:

1. Indian-inspired Broth by Gordon Ramsay: Take 1 mug of cooked rice, 1 chopped red chilli, 1 chopped ginger and 1 liter of vegetable stock. Simmer the rice in the broth and add 400g of cooked vegetables, and serve with a dollop of yogurt.

2. Cabbage and Fennel Salad by Jamie Oliver: Combine thinly sliced cabbage, 1 sliced fennel bulb, and 4 chopped dates. Add 2 tablespoons olive oil and 2 tablespoons cider vinegar to the mix for a tasty and tangy addition.

3. Vegetable Scrap Stock by Alton Brown: Collect all the bits and pieces of unused vegetables, such as onion skins, carrot peels, and celery ends, and put them in a stock pot with some water. Let it boil for an hour, and your healthy vegetable scrap stock is ready.

4. Vegetable Scraps Pesto by Dan Barber: Boil 2 cups of vegetable scraps in water for 5 minutes before adding them to a blender with pine nuts, parmesan cheese, and olive oil. The result is a unique and delicious pesto.

5. Risotto by Thomas Keller: Use leftover grains of rice and throw in mushroom stems, parmesan rinds, and any other vegetable you might have lying around. Add a splash of cream and some seasoning for a delicious and creamy risotto.

6. Broccoli Leaf and Stalk Salad by Alice Waters: Blanch the broccoli stems and leaves before you chop and mix them with lemon, garlic, and extra virgin olive oil. Add some salt and freshly ground pepper to taste.

7. Carrot Top Pesto by Hugh Acheson: This recipe uses the carrot leaves that we typically discard. Combine them with walnuts, garlic, parmesan cheese, and olive oil in a food processor and a variety of delicious dishes such as pasta.

8. Vegetable Crisps by Heston Blumenthal: Thinly slice vegetables such as beetroot, sweet potatoes, and butternut squash, and bake them with some oil and seasoning for tasty crisps with a healthy twist.

9. Stuffed Mushroom Caps by Martha Stewart: Chop up mushroom stems and add them to a filling of diced onions, breadcrumbs, and herbs. Stuffed into mushroom caps and bake until tender, this dish is a great appetizer or side dish.

10. Cauliflower and Broccoli Soup by Yotam Ottolenghi: A 10 minute soup that uses both cauliflower and broccoli. Add to this a sliced onion, garlic and some vegetable stock. Blend until smooth for the perfect winter comfort food.

These ten recipes are proof that you can create delicious, healthy, and creative meals without wasting ingredients. With some time and creativity, you can turn what others throw away into something nutritious, delicious, and budget-friendly. So, next time you’re about to throw out a vegetable or two, remember that it may just work perfectly in one of these tasty recipes from the top chefs.

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