With a Michelin star under his belt, Executive Chef Sajeev is exploding with knowledge of Indian cuisine. 

Usually when people cook with ginger they tend to throw the peel in the bin, but we spoke to Sajeev to find out how to save this often disused ingredient.

How do you prepare ginger?

Most of the time when I cook with ginger, I simply wash it and chop or crush it as you normally would, but with the peel on. There is really no need to throw it away.

What can you use the ginger peel with?

I always use it with garlic to make ginger and garlic paste, which is the base for almost all Indian curries and marinades that I make in the restaurant (and at home).

You can also preserve it by leaving it out in the sun and blending it into a powder, so that it can be stored and used for a long time. It also has a load of health benefits, the Nair family swear by it as a cure for sore throats and coughs, just mix the powder with some hot water, lemon and honey.

Anything else?

It can also be used in vegetable stocks and broths to impart great flavours.