This no-bake pudding is ready in just a few minutes - perfect for when you have a sudden dessert craving. It's also a gluten, dairy and refined sugar free way to satisfy your sweet tooth.

Crispy, crunchy breadcrumbs flavoured with rosemary and garlic. A delicious way to use up leftover bread and perfect to sprinkle over your finished pasta dish. Some call it poor man's Parmesan', as it’s a thrifty alternative, but it doesn’t taste second best.

Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.

Big Halloween pumpkins are always impressive and if you have the flesh from one of these, we recommend using it in this pumpkin and raisin loaf.

This is a kid (and adult) friendly pasta sauce. The perfect meal for after you've carved pumpkins for halloween and are wondering what to do with the carvings. Scarily easy, cheap and tasty.

This recipe is a great way to make the most of turkey pieces, leftover herbs and vegetables, and even spare sausages and bacon from those family fry-ups on Christmas morning and Boxing Day. It’s an easy recipe to do, especially if you buy in quality puff pastry, and a great way to clear out the fridge of cooked meat and surplus vegetables.

These frittatas are made from the very versatile pulse, the chickpea. Chickpea flour is essentially dried, ground chickpeas—fancy that?

Use up whatever veg you have in your fridge and serve with a pesto or tomato-based dip. They can be made in advance and will keep in the fridge for about 5 days and they also freeze well.

This pie is a great way of using leftovers after a roast chicken dinner, as well as lots of delicious veggies the may need using up.

A fool proof carrot cake recipe that has the flexibility to use up wonky carrots and dried fruit and nuts available in your store cupboard.

Some kids love school, some don’t. But we haven’t met one yet that doesn’t love school sprinkle cake. Try our simple plant based version at home for all of the flavour, but less of the GHGs from animal products.

This spread is so chocolatey and yummy. It can make a lovely present idea! Good news is, you can make a present to yourself as well…

Delicious spicy ginger biscuits, why buy them when you can make them better yourself?

This quick pudding can be whipped up in no time, perfect for when you have a sudden dessert craving. A slight twist on the traditional Eton Mess. Yoghurt is one of the most wasted foods as people don’t always use it before it spoils.

These simple chocolate truffles are a great way to save and transform aged chocolate that has become discoloured, into a truly remarkable sweet treat. It is the simplest, yet tastiest truffle, made with just three ingredients, chocolate, salt and water.

Designed to bring out and maximise the flavour of the chocolate so that you can taste its true, intense flavour, that is individual to each and every chocolate bar.

A great sauce that’s simple to whip up using store cupboard ingredients. This can be used as a base for lasagne, bolognese, pasta bake, chilli con carne or even curry. You can also blend up with a little stock for a delicious and easy tomato soup.

Just like the Colonel’s secret blend, Nando’s peri peri sauce is one of the most hotly debated recipes on the internet. Our fakeaway versions uses the whole lemon to reduce food waste and the flavour really bangs. Use this sauce to marinade leftover veg, chicken or fish, nom nom nom.

Love a Maccy D’s? This homemade take on the famous burger sauce recipe will have you shouting ‘I’m lovin’ it.’ What’s more you will likely have most of the ingredients in your store cupboard ready to rock, including those sauce bottles with just a little bit left.

Delicious pickled red cabbage, a great accompaniment to a ploughman’s or a Sunday roast. Also a great way to preserve leftover veg, to stop it going to waste.

A quick and easy pickle that is ready to eat almost immediately. Three lemons will make enough for a small jam jar. Buy lemons that look like they have a thin skin.

Harissa is an ultimate cupboard staple. Just a little goes a long way. Swirl it through yoghurt, dollop it on top of a hearty salad or use it as a marinade—the options are endless.