How to turn fruit and veg odds and ends into a frozen food topping – recipe | Waste not

The freezer is one of the best tools for saving waste. Here it makes an unexpected but inspired burrata topper

While most Instagram food trends prioritise spectacle over substance, the viral frozen tomato idea that I’m employing today delivers genuine culinary value, and solves a common kitchen problem into the bargain. I’m a bit late to the party, admittedly, but it’s a versatile waste-saving technique.

Its origin clearly derives from either Hawaiian shaved ice or granita, that classic Italian frozen dessert made by stirring and scraping or grating a sorbet-like base into shavings, and the approach essentially applies granita principles to fresh produce, while at the same time cutting out all of the hassle: simply pop any surplus or past-its-best fruit or vegetables in the freezer until they’re rock solid, then grate!