I hate both food waste and waste of precious environmental resources when cooking and get annoyed with both cooks and cookbooks/recipes when they state things such as 'leave under running water', 'rinse until the water runs clear', or when cooking with certain food groups it tells you to discard portions of the veg that are perfectly edible, such as the greener parts of a leek because it will colour the food green later on (or add a green tinge to the soup). Am I alone in this? What do others do? Do you throw away those edible parts of your veg just because the recipe doesn't use it? Do you add it anyway and accept the slight green tinge that the green parts of leeks may add to your soup? What other annoying or wasteful instructions have you seen in recipes?