When using only a small amount of food such as tomato paste , basil pesto and cooking cream , I put the rest in the freezer in the original container and defrost when needed for another meal .

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Broccoli is a good one to not throw out. Just blanche & freeze.

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Great idea. I put the remaining tomato paste into an ice cube tray, freeze, then straight into a zip lock bag for convenient use on the go. Each cube is large, about the size of a teaspoon.

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I always have eggs and make the most creative omlette/frittatas with various cheeses/spices and all sorts of leftovers.

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Store tomato paste upside down in the refrigerator and it won't develop mould. It's good to go whenever you need it.

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I always freeze bread that is going stale - it can be used for toast, croutons, garlic bread.

Pesto, passata, salsa all keep well in the freezer (why are jars of salsa all built to feed 15 people?)

If I buy carrot and celery etc as a soup base, I peel, dice and freeze the excess for future recipes.

Leftover spring onions can either be frozen or used to sprout fresh produce.

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You're better than me, Garry, I have to say I've basically given up on fresh broccoli.

As much as I hate the plastic that comes with frozen, it has helped reduce my fresh produce waste...

I'm working on it!

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I put my potatoes that have started to sprout into the garden beds to grow more potatoes for the next season.

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