* Remove the tough top and bottom ends of the skins, then soak for several days to soften them. Change the soaking water each day.
* Once the water runs clear, boil, strain and puree the skins to add a sweet, datelike flavour to cakes and cheesecake.
* To make banana peel cheesecake, mix 175 g crushed digestive biscuits and 75 g melted butter and press into the base of a cake tin before placing in the fridge to firm up.
* Next whisk together 700g ricotta, three eggs, 140ml double cream, 75g caster sugar, 3 tbsp plain flour and the zest of an orange.
* Carefully fold in 3tbsp banana skin puree, then pour over the biscuit base. Bake for one hour 25 minutes at 150c/300f/ Gas 2. Allow to cool before removing from tin.
Watermelon rind salad
With olive oil, honey and gorgonzola
Melon seed snacks
* Rinse and rub melon seeds in a fine sieve to remove all the flesh. Allow the seeds to dry on a clean tea towel and then toast them in a frying pan or roast them in a hot oven with a little spritz of oil.
* Turn the seeds occasionally. When they are browned all over, sprinkle with a dash of salt.
* Once cool, eat as a nutritious snack or sprinkle over salads for added crunch.
Broccoli leaf pasta topping
* Cook the leaves quickly, as you would spinach. Blanch in boiling water, then fry with a little olive oil and garlic and add to pasta.
* To get the best from broccoli stalks, make a salad by slicing off the tough outer peel and shaving what remains into ribbons with a potato peeler. Scatter with lemon zest, olive oil and Parmesan curls.
Watermelon rind smoothies
* Use a vegetable peeler to remove the green skin from the rind, then put the white section in a blender with a squeeze of lime and plenty of chilled pink watermelon flesh.
* Blitz everything together to make a nutritious smoothie that the whole family will love.
* Another option is to slice the white rind thinly, then cook in a heavy based saucepan with several tablespoons of sugar and a knob of butter until the sugar starts to bubble, thicken and turn brown.
* Make sure you don't allow the sugar or fruit to burn.
* Serve your sticky, sweet watermelon rinds with vanilla ice cream.
Pineapple core over crisps
* I often make tasty pineapple crisps from the core.
* Just slice it thinly and place a single layer on baking parchment or a lightly oiled baking tray and dry in the oven on the lowest setting for around four hours.
* Turn the slices over every hour or so to ensure even drying.
* You should store your dried pineapple in an airtight jar and eat as a snack, sprinkled over porridge or as a decoration fors desserts and cakes.
Ginger skin hot toddy
* You can add ginger peel to soup for flavour, but don't forget to remove it before eating.
* The peel can be used to pep up fresh juices. Put a kiwi, banana, some spinach and a little ginger into a juicer.
* Alternatively, steep ginger peel in boiling water for a few minutes to make an aromatic tea. I drink this as a tonic if I am feeling under the weather. It seems to help me recover more quickly.
Onion skin stew
* Use onion skin in stocks to add extra flavour. As quercetin is water soluble, you get all the health benefits too.
* Rip the onion skin into large pieces and gently simmer in stocks, soups and stews for extra flavour and colour.
* Don't forget to fish out the onion skin before serving.
Lemon peel chicken
* I use citrus peel in a lot of my cooking. You can grate it over desserts and salads and add it to cakes and cocktails.
* I also put large slices of citrus peel and butter under the skin when I roast a chicken.
* The oils in the peel bring out the flavour of the meat. A few slices of lemon peel in a bottle of olive oil will flavour it beautifully.
* Citrus peels freeze well, too. Freeze large pieces and drop into drinks as a fancy alternative to ice cubes.