If your fridge is overflowing with odds and ends, before chucking them in the bin, have a go at this recipe from Fearnley-Whittingstall's new book.

Potato peel soup, ingredients: 20g butter, 1 large or 2 medium onions, diced, 1 bay leaf, about 200g potato peelings, 500ml whole milk, 500ml chicken or vegetable stock, 2tbsp finely chopped parsley leaves, salt and freshly ground black pepper.

To finish: fried sage leaves, crisp-grilled bacon.

To make: Heat the butter or oil in a medium saucepan over a medium-low heat and add the onions, bay leaf and a good pinch of salt. Saute gently, until the onions are soft but haven't taken on much colour, about 10 minutes.

Add the potato peelings and give everything a very good stir for a minute.

Pour in the milk and stock, season well with salt and pepper and bring to the boil. Reduce the heat and simmer gently until the peels are very tender - another 10 minutes or so.

Remove from the heat and cool slightly, then puree in a food processor, blender or using a stick blender until very smooth.

Return the soup to the pan and reheat gently. Season well with salt and pepper and stir in the chopped parsley, if using.

Serve in warmed bowls, topped with fried sage leaves and shards of crisp-grilled bacon, if you like. Finish with a generous grind of pepper.