We make a huge effort in the kitchen at work and at home to have no food waste. The final destination is the compost, but with a little thought and experimentation we’ve had great success giving undesired offcuts and trimmings a second life. The entire cauliflower is edible, and the outer leaves and stems are the most commonly wasted parts.

Pickling is a great way to use these.

Combine 2 cups (500ml) apple cider vinegar, 1 cup (250ml) water, 1 cup (220g) caster sugar and a large pinch of salt flakes in a saucepan. Bring mixture to the boil and add aromatics such as bay leaves and peppercorns.

Cool completely. Finely shred cauliflower leaves and stalks, and place in a bowl with a pinch of salt flakes. Set aside for 10 minutes to soften and cure, then squeeze out any excess liquid and discard. Place the greens in a sterilised preserving jar, cover with the pickling liquid, seal and chill. The greens will be best after a few days pickling. I use them to garnish rich cauliflower soup, as part of a charcuterie plate or on a toasted cheese sandwich.