We’ve had an email from Suzanne, asking:

What do you do with dry cake that you can’t stand to throw out? Trifle? Or rebake by slicing in pan and covering with a lemon something or other?

My first thought was “old cake? there is no such thing! there is cake and eaten cake!” but as much of a cake-fiend as I am, there are times when I’m in the same situation as Suzanne – banana bread when it’s past its best or the remains of a giant panettone that will not disappear (I swear those things regrow in the tin).

So suggestions?

In the past, I’ve microwaved old but not very dry cake (or muffin) and covered it in a healthy portion of custard for a speedy pudding. But I also like a biscuit-y idea – re-baking it in slices, maybe with a sprinkling of icing sugar on the top when it’s done – but am not sure it would work for (originally) really moist cakes. Anyone out there a cake expert?

(Photo by marsy)

We’ve had an email from Katie Beedham, saying:

I found some old apples at the back of my fridge today. They haven’t gone off, but they’re not crunchy enough to eat raw. I was wondering if anyone had any ideas what I can use slightly soft apples for?

My immediate thought was “apple pie?” but I know nothing of the way of the fruit since I don’t partake and for all I know you might need really fresh apples for that.

As for non-culinary uses, if you have oily skin, you can use apples to make a facemask: most guides, like this one suggest mixing some grated apple with honey, and maybe a little oatmeal for a bit of exfoliation, then slapping it on your face for ten minutes or so, then rinse it off with cool water.

I also have a feeling they’re useful for making some sort of metal sparkly clean but the computer manufacturer is hogging all searches – anyone know if they can be used for household cleaning?

And what about other suggestions?

(Photo by darotyka)

I read a good article the other day about how to avoid wasting food including bread, cream, rice and pasta.

I’m a big believer in using up leftovers, particularly in the form of soup or soup related products – but as much as I love soupery, I’m a little sceptical about the comment in the article saying that “even salads” can be soupified.

While I can find a few recipes for different lettuce soups – and am impressed with the suggestions of using up the often wasted outer leaves and inner most bits, I’m still not sure I fancy giving it a bash.

But leftover lettuce is often an issue in our house – if we get a couple of different types of lettuce to have an interesting salad, they start to go limp before we get through them. I guess it’s the mass of people in a similar position that has led to the huge popularity of bagged salad – but we’d rather not go down that route.

So what else can we do with the leftover lettuce? Obviously it can go in the compost heap but if we can use it up before that stage, it would be good.

(Photo by lusi)

We had an email to our Compost This address from Mark, asking:

Can I compost bones, free from the butcher?

In the vast, vast, vast majority of cases, this would be a big no – the smell of any left over meat or marrow would probably attract unwanted vermin, they could introduce/encourage dangerous organisms which might not get broken down in the composting process and depending on the thickness of the bones, they could take an age to rot down and clog up your heap in the meantime.

But what else can be done with them? Any suggestions?

(Photo by redvisualg)

John and I went out for dinner the other day and someone on the next table to us was eating a big bowl of mussels.

After she’d finished her fishy starter, there was, of course, a big pile of shells left over – which naturally got my recycling juices going.

They’re not realistically compostable in most gardens because they’ll take so very long to break down and may attracted rodents in the meantime – so any suggestions for how they can be reused instead?

Are there any large scale recycling/reusing purposes for them that restaurants might be able to get involved with?

(Photo by lusi)