Jamie Oliver issues warning over common kitchen ingredient that you're probably throwing away

In a video posted to TikTok, Jamie Oliver has urged people not to throw away a very common kitchen ingredient, as it can be used to add flavour to a range of dishes

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When you're rustling up a quick meal, it can be easy to overlook the food scraps that end up in the bin or on the compost heap.

However, Jamie Oliver has highlighted the potential of a particular kitchen leftover that's often found after whipping up an Italian feast - and it turns out it can be quite versatile.

The famed chef recently took to TikTok to spread the word about reducing food waste, pointing out that some items we might casually discard have untapped culinary value.

He encouraged his followers not to toss out parmesan rinds - the hard outer layer that remains when you've grated down a block of this cheese - explaining that they can add a burst of flavour to various dishes.

Parmesan is an ideal topping for pasta dishes, where its strong flavour complements a range of Italian flavours. Jamie suggests that the rind can work just as well, reports the Mirror.

In his TikTok video, he demonstrates by cutting away the rind from a wedge of parmesan, remarking: "That rind of parmesan - often that goes in the bin. It's hard and it's salty. But what if I put it in here? " He then pops it into a pan of simmering veggies.

He elaborates: "You can use that as a seasoning flavour bomb. Parmesan has that umami flavour, it's also very salty on the skin. But when you put it in a soup, you shouldn't have to season much at all."

Jamie then transferred the soup into a bowl, parmesan rind included, and remarked: "Interestingly, after some nice simmering, that hard, inedible parmesan rind, actually softens up."

"And then you can actually slice it up and eat it, fry it and make it crispy - it's very, very cool."

Viewers were eager to share their own tips in the video's comments section. One viewer commented: "In Italy we never throw away the rind of parmesan, pasta and beans, legume soups."

Another suggested: "Put it in risotto when cooking," and a third offered: "I put it into minestrone."

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