Photographs: Myburgh du PlessisThe tops and tails of your favourite veg can be transformed into pretty palatable treats and save you a few Randelas in the process – all while decreasing your contribution to food waste (did you know fruit and vegetables make up the highest volume of SA’s food waste?). If your friends don’t quite get it, you can assure them that all the famous chefs are doing it.Cauliflower leavesCauliflower leaves have a cabbagy flavour, so are great steamed with some butter, or even in slaw with a tangy dressing. Irish chef Tony Budde combines the leaves with pecorino and stock for soup.Beetroot leavesUse beetroot leaves as you would spinach – they only need a minute or two to wilt. Martha Stewart sautés them with garlic and tomato paste, while chef Marcus Samuelsson loves them fresh in a salad with blood oranges and onions.Beetroot stalksThe crunchy stems of beetroot leaves are perfect for a quick pickle, but you can also do like Jamie Oliver does and blanch them before frying with garlic in olive oil, and finishing off with a dash of white wine.Broccoli stemsBroccoli stems make for fabulous, simple sides, whether thinly sliced and marinated in olive oil and lemon juice, or sliced thick and pan-fried until charred. New York chef Anne Burrell juliennes them for a mayonnaise-laced slaw.Carrot topsorganisations every year. Watch here.