There’s loads of goodness in those skins, stalks and stems

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Gyngell, whose London restaurant Spring offered a daily “scratch” menu made from so-called “waste produce”, uses carrot, parsnip and swede peelings, say, in a simple slaw: “Toss with yoghurt or creme fraiche, olive oil, a squeeze of lemon, honey for sweetness and season. You’ll be surprised how good it is.”