If I peered my sticky beak into most food waste caddies across the country, I’d wager the bulk of their contents would be made up of fruit and vegetable skins. Potato and carrot peelings, banana skins and squeezed out citrus fruits won’t necessarily inspire most people to think beyond the compost heap, but there is a world of flavour and thrifty domestic maintenance waiting to be uncovered.
People too often reach for the peeler when a quick scrub would do, but there’s no denying that there are times when skins-off is the only way to go. Mashed potato is a case in point; it absolutely must be smooth and creamy to hit the spot, and freckled chunks of skin just won’t cut the mustard. It might be better for you, but I’d rather take silky comfort over added fibre here, but it doesn’t mean those potato skins should be given a one-way ticket to the bin. They can be saved and tossed in oil and salt, along with some extra flavours if you like (paprika, cumin, chopped rosemary, or even good old malt vinegar), then deep-fried or baked in a hot oven for twenty minutes.
You can do the same with parsnip and carrot skins (though check after ten minutes for carrots), or long ribbons of pumpkin skin. After a Sunday roast you can use up all your veg peelings to make my pakoras on Monday. Even tough-as-old-boots butternut squash skins need not be wasted; if you chop them finely, they can be cooked down to make fantastic chutneys, or used alongside lemon or lime rinds or mango skin to make fragrant Indian mixed pickle.