Parsnip leaves
Parsnip leaves shouldn’t be thrown away as they make a fantastic salad leaf, once blanched. Toss them together with some other leaves and some crunchy vegetables, and add a nice dark soy sauce-based dressing, some hot Szechuan peppercorns, a splash of vinegar and garlic for a fresh and lively salad dish at Christmas. You can also add them to any leftover parsnips for a parsnip risotto with plenty of parmesan cheese.
Onion skins
Keep your onion skins and add them to the stockpot for colour and depth. You can also roast them on their own and then deglaze for an onion broth to add to ravioli. Or add them to your risotto pot while cooking and remove them before serving.
Bread
Any leftover bread can be used to make breadcrumbs for your stuffing and if you’ve still got some to use, make bread and butter pudding. Watch the below video from Why Waste? with Massimo Bottura and co. for ways to get the most out of leftover cereals, including bread.