From root to leaf: how to use every part of the autumn harvest

Love food but hate waste?

Then this is for you - here are a list of ways to make the most of every part of your veggies:

Carrot tops.

Blitz with garlic, olive oil, nuts/ seeds and lemon for a tangy pesto. Add to soups just before serving for an extra punch of flavour, or use in place of parsley in a lip-smacking chimichurri.

Beetroot leaves.

Sauté the leaves with garlic for an earthy side dish; for something a little like celery but not too much so, slice and stir-fry the stems as a celery substitute.

Radishes.

Like carrot tops, radish leaves make a fantastic peppery pesto and an excellent, vibrant addition to soups. The roots are divine in a salad - or try roasting them for something a little different!

Broccoli and Cauliflower.

Peel and slice the stems into any stir-fry or coleslaw, or grate them into fritter. Roast the leaves as you would kale for a spin-off on kale chips - the perfect substitute for potatoes any day!

Spring onions.

Use the green parts of the leaves as a garnish in any omelette or soup - or chop and freeze for a rainy day! Did you know that you can plonk the roots in water or soil, and a whole new spring onion will emerge? Go on, grow your own!

Pumpkins.

They're more than just flesh; whip up your own lunchbox snack by roasting the seeds with salt and spices. The stringy pulp makes a good addition to homemade stock, as do the peels.

If you have freezer space, hoarding all the peels, skins, roots (the clean one's, of course) and other not-so-desireable parts in a zip-lock bag until full. Then, simply boil all the scraps in water for a few hours to create your very own homemade stock!