Hugh Fearlessly Eats It All - I Am More Choosy!

I am enjoying this book. It is full of good ideas, and imaginative ways to use up leftovers. But we have a very efficient system here with a foodbin under the sink, and the dustmen collect this every week. The "Dorset For You" website claims that "one third [by weight] of waste in Dorset is food. If sent to landfill, it would produce methane [which contributes to climate change] and leachate [a chemical which pollutes the environment. 
Instead food waste is composted to produce a nutrient rich soil improver, and also to generate renewable energy" and it saves money too. So I am not going to fret too much about peelings or chicken bones [once I have made stock from them, of course]

HFW's book has an alarming recipe for "Spicy Crispy Fish Skeletons" which make a good snack 'with hot and sweet chilli dipping sauce' - personally I feel this is carrying things a little too far [and not a wise idea for children or the elderly. The late Queen Mother had fishbone issues]
But I have been much more diligent about planning meals round the leftovers.
On Friday I had a baking session. I used some of our own homegrown rhubarb [yes, really- we have produced an edible crop at last!!] to make some crumbles [not fumbles] for the freezer - there were a few softening strawberries in the fridge, so I slung them in too. And as there was a large batch of homemade yogurt 'on the turn' I drained it to make soft cheese, and used that as the basis for 4 quiches. A spoonful of my wild garlic pesto added flavour, and the veg was all stuff which was 'getting elderly' in the fridge. 4 Quiches frozen for later. The peelings, plus leftover cooked veg in a box in the fridge went into the slowcooker and made a pint of veg stock. This was cooked up to make a hearty soup for Saturday lunch. I chopped up the few bits of leftover ham and chicken to make a filling for the accompanying sandwiches.
When putting the fruit into the dishes for the crumble, I seemed to have rather a lot of liquid. I drained it off- and it was such a glorious pink colour, that I couldn't bear to throw it away. I diluted it 50/50 with sparkling mineral water and added ice cubes. Bob enjoyed his refreshing rhubarb and strawberry drink.

None of these things I did were particularly revolutionary, but as Hugh says "There's a soul-feeding pleasure to be had from cooking with leftovers. It's not just about saving money and reducing waste: such resourceful cookery is a way to honour your food and yourself"
And I am not worried that I missed World Hummus Day last Friday!