“We are both big fans of broccoli. This salad is so textural you never get bored eating it and forget that, at the end of the day, the bulk of it is broccoli. I can’t go past broccoli soup, though; I always have some in the freezer. Hot pickle the stems to prolong the life of broccoli” – Matt Stone & Jo Barrett.

“This is a great way of using up all the one-off vegetables, leaves and shoots in the garden. You don’t waste anything and you get a good dose of healthy kimchi bacteria. The kimchi itself is great to have on hand to add to stir-fries” – Matt Stone & Jo Barrett.

“This dish is a good introduction in getting the hang of using all parts of an ingredient. Beetroot is delicious in a juice or used to replace the carrot in carrot cake” – Matt Stone & Jo Barrett.

“We love this dish; it gets multiple meals from a few ingredients. It‘s cost-effective, delicious and no-waste. Old bread makes the matzo balls, you get to use the chicken frames and meat. Another great use for stale bread is in bread and butter pudding or, in winter, apple Charlottes” – Matt Stone & Jo Barrett.

“This is a tasty dish that’s pretty simple to make but is so good for you. I always feel amazing after eating this, there are so many greens packed in. If you’re feeling adventurous, you can add some backyard weeds – mallow and dandelion are awesome. This torte is even better the next day” – Matt Stone & Jo Barrett.

“This is a really easy but impressive dessert. You can‘t eat the leaves on the rhubarb plant, so pop them into the compost. Cook the rhubarb stalks in a sugar syrup. Once it‘s cool, add soda water and you have rhubarb sodas” – Matt Stone & Jo Barrett.