No waste cooking: fennel and leek scraps gratin recipe

Don’t throw out the fennel and leek outer leaves – steam them and use them for this delicious side dish

Food waste is an enormous problem in Australia: according to government figures, more than 5m tonnes of food ends up in landfill each year, costing the economy $20bn. Although much of that comes from food businesses, half comes from consumers, wasting money and resources. So we should all be doing better.

Our new series, extracted from a new book from author and food stylist Amelia Wasiliev, takes a look at how to minimise food waste, save money and protect the environment, starting with this fennel and leek scraps gratin.


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