Tristan said: “The secret to this fruit cake is vegetable peelings. Using veggie peelings will keep your cake beautifully moist and it’s also a great way to avoid wasting any food!
“Peelings that work particularly well in this fruit cake include: carrot, parsnip, apple, pear, broccoli stalks (but I make sure to peel the fibrous outside of the stalks off), finely sliced cabbage and, believe it or not, even brussels sprouts!”
While most root and ground-grown vegetables can be used in this recipe, Tristan warned against using potato peels.
You can gather your peels over time simply by storing them in the freezer until you have 260g worth.
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