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Waste not want not’ isn’t some dreary, outdated mantra, it’s a principle that can help all of use eat wisely and well. Avoiding waste isn’t just about saving money and cutting down on bin bags. It’s a positive act that makes you a more thoughtful and creative cook. There’s enormous satisfaction to be had from getting the very most out of every ingredient, coming up with ingenious ways to serve leftovers and finding new recipes to use up a glut of fruit or veg. Approach your store cupboard and fridge with an open mind: could that chunk of stale loaf become a bread and butter pudding? Might those softening apples be pureed for a sauce?

Hugh Fearnley-Whittingstall, chef