Often set aside or overlooked, these are the parts that add depth, flavour and value to your kitchen. Simple to use and full of potential, they can be transformed into stocks, cooking fats, and hearty meals.
Ways to Use
Fat Trimmings
Render gently to create a natural cooking fat for roasting or frying, or use as kindling for a steady, natural fire starter.
Beef/Pork Bones
Oxtail, shanks, knuckles, and pig’s feet can be used for a rich, collagen-heavy stock. Roast first to develop flavours.
Chicken Carcass
Turn into nourishing soup/stock to cook grains like rice or quinoa, or simmer with spices for shredded chicken dishes.
Offcuts
Slow-cook uneven pieces until tender. Chop or shred into stews, pies, or pasta dishes for extra flavour and stretch meals out.
Note: These recipe ideas are shared as guidance only. Cooking times and methods can vary. Please adjust to your taste/preferece and ensure meat is cooked safely.
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