Being thoughtful with how we feed our families is a small step we can all take to create a better food world. Easy access to food is a great privilege – reducing food waste is about respect for the produce and the farmer.

My carrot soup recipe is the perfect way to extract the most nutrients by using the tops, the peel… the whole vegetable. To make, wash carrot tops from 1 bunch baby (Dutch) carrots in iced water. Finely chop 3/4 of the tops (save leftover tops for salad) and mix with 3 tsp extra virgin olive oil, 1/2 clove crushed garlic and finely grated zest of 1 lemon. Place carrot peel in a saucepan with 1 star anise, a pinch of caster sugar, a pinch of salt and 3 cups (750ml) chicken stock. Bring to the boil and simmer for 10 minutes. Place chopped carrots in a saucepan with 100g butter and 2 tsp extra virgin olive oil. Cook, stirring occasionally, for 10 minutes, then add hot stock and peel, discarding star anise. Cook until tender, then blend until smooth. Season. Serve with carrot top gremolata. (Soup can be frozen for up to 3 months.)

Make them last

Store in the fridge for up to one month, but not near apples or pears (these produce ethylene gas that will speed up softening). If your carrots have green fronds, cut off the carrot tops to retain moisture in the rest of the carrot. Store carrot tops separately wrapped in damp paper towel in the fridge, and refresh in iced water before using.

Serve with them

Brown butter, currants, cumin and coriander seeds, feta, goat’s curd, harissa, lemon, tarragon, rosemary, capers, ginger and coconut.