Simone from Croydon said:

When I have vegetables that are passed their best I either make soup and just toss in whatever there is (except peppers!) or I do a roast dinner and roast the vegies. Once they have been prepared this way no-one would know that perhaps they weren't quite firm enough to eat raw, or just steam. Leftover mashed potato is a great thickener for soups and casseroles. If there is any fruit that is worse for wear, I cut out any truly nasty bits and the rest goes into a lovely warming fruit crumble. Delicious. And who would dream of using fresh bread for a bread and butter pudding! Eggs that are nearing their use by date are great for making custard too.
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