Basil and other herb stalks often end up being wasted after we’ve used the leaves. There is lots of flavour in the stalks, so it would be a shame not to use them. Use this passata on pizzas or as a pasta sauce.

This is a variation on a traditional crumble. It is a great way to use up leftover cake and fruits.

Did you know? 80,000 tonnes of yoghurt is wasted in the UK each year, this is a tragedy, particularly when you think about how many of these delicious ice lollies we could make with it. These lollies are a great way to save yoghurt and fruit for a later date. An amazing treat to whip out of the freezer for you and the kids at a family BBQ or garden picnic.

Simplicity and flavour marry up in this soup. Peas and garden mint are a match made in heaven. With just a few ingredients this dish is a great option for when it is tricky to get to the shops.

Bananas are one of the most commonly wasted foods in the UK, which is a shame considering they make a great binder for vegan baking. These vegan banana pancakes are great for using up brown bananas, and will give you a tasty start to your day.

If you're carving a jack-o'-lantern this Halloween, save the flesh and use it to make this delicious pumpkin and coconut cake.

Making your own gnocchi is easier than you think, try out this easy recipe for a simple, healthy dinner. 

A delicious and fragrant vegan Thai curry, best served with heaps of jasmine rice. This recipe is part of the #PumpkinRescue.

This potato, kale and egg breakfast tray bake is a fail safe breakfast recipes for when you *think* there is nothing to have for breakfast. But after a little *fridge forage* you’re ready to go on this amazing start to the day.

Copy from recipe intro

This aromatic vegetable stock is a great way to use up vegetable peelings, skins, tops, bottoms and all the other bits that otherwise wouldn't end up in your final dish.

This seasonal pearl barley risotto is a great way to cook up delicious vegetables when they are at their absolute best in terms of flavour and nutrition. The freshness very nearly jumps out of the bowl.

Broccoli is in season in the UK throughout March, April, May. In this recipe it provides a mouth-watering alternative in pesto to herbs such as basil.

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. It provides a great way to us whatever vegetables are in season and of course leftover wine or cheese that has gone a bit hard. This is our green bean and spinach risotto.

This one-pot Thai curry is big on flavour but low on effort, made in only 3 steps. It's a great way to use up any leftover veggies, just throw in whatever you have hanging around for an easy weeknight dinner.

A spicy version of a classic, minus the cheese. Chick pea flour (gram flour or besan) is a great store cupboard item. You can use it to make batter for onion bhajis or sweeten it to stuff into breads. It is commonly cooked with yoghurt to make spicy creamy dishes but it also works for a vegan version.

This fragrant paste adds that extra aromatic kick to your Thai dishes. It keeps really well, so make a batch and then store in the freezer for future use. Using ice cube trays to portion out the paste is a great way to manage your meals.

Pumpkin pie ice cream has never tasted so good and so umami. The subtle flavour of miso is balanced by the sweetness of the maple syrup and thanks to the smooth, creaminess of the tofu, you’d never know that it’s dairy free.

Did you know that banana peel is edible? Not many people do, because we’re just used to throwing it out.

If, like us, you’re bananas about bananas, try this recipe that uses the whole fruit with the peel.

Making your own oat milk is one of the cheapest ways to get dairy-free milk and with no need to soak oats overnight (as you do for almonds) it's also one of the quickest.