Chefs' recipes to beat food waste - in pictures

Two Michelin-starred chef Andrew Fairlie is on a mission to get us eating more of the cheaper, less popular cuts. Here he prepares assiette de porc, which has been on the menu for 10 years at Restaurant Andrew Fairlie at Gleneagles, consistently outselling every other main course Photograph: Marco Kesseler/SRA

Andrew Fairlie: 'Customers wanted the odd bits. Roulade of head, confited and smoked pork belly, crispy pig's tail, and a creamy boudin noir, all with crispy bacon, jus, tarragon mustard and caramelised apple' Photograph: Marco Kesseler/SRA

Our love of shiny, smooth, perfectly formed fruit and vegetables means tonnes of perfectly good food is thrown out long before it finds its way into our kitchens. Chef Bruno Loubet wants us all to re-imagine vegetables and his restaurant Grain Store, in London, makes vegetables, mostly ‘wonky ones’, the stars of the menu, shifting the emphasis away from the meat and fish Photograph: Marco Kesseler/SRA

Bruno Loubet: 'There is a rule – ugly vegetables taste good. Good-looking veg does not taste good. People are programmed into looking for something that is shiny and beautiful. But the most important thing is the flavour' Photograph: Marco Kesseler/SRA

'Why wouldn’t you want to cook with the leftovers from your roast,' asks chef Thomasina Miers of Wahaca. 'It means you’ve got half the meal cooked already and the flavours improve too' Photograph: Marco Kesseler/SRA

Thomasina Miers' tips for leftovers: 'Always have some celery, onions and carrots in the kitchen (the holy trinity) as they can form the basis of many a leftovers dish (not least a stock with the bones, gravy and any jelly that forms under the roast). Think about devilled chicken, risotto, stir fries, soups, salads with a bit of cold meat – in Mexico they just use up whatever leftovers they have in a pan with some rice' Photograph: Marco Kesseler/SRA

Henry Dimbleby, one of the founders of the healthy fast-food chain Leon, prepares a recipe using leftover ingredients from his fridge. 'Growing up, our fridge would always be full of tiny little bowls of leftovers of meals, my mother didn’t waste anything' Photograph: Marco Kesseler/SRA

'People throw away food because it is not a big enough part of their income,' says Henry Dimbleby. Photograph: Marco Kesseler/SRA

Peter Weeden of Newman Street Tavern prepares jig-caught squid with black cabbage and ink sauce. When it comes to overfishing and waste he’s very clear: 'It’s about capture method and targeting specific species, it really is that simple. If people were responsible we wouldn’t need to change the way we manage the sea' Photograph: Marco Kesseler/SRA

'Mackerel scratchings, prawn heads, cuttlefish testicles – we are so quick to throw things away that aren’t the “right” shape and size – but they are all absolutely delicious,' says Weeden Photograph: Marco Kesseler/SRA