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This summer greens filo pie is a great way of using summer greens, spinach works well in early summer, kale is a great addition as we head towards autumn.

Liven up leftover cabbage and carrots with a delicious zingy plant based coleslaw dressing.

No flour? Or just keen to taste a fresh citrusy cake? Polenta and ground almonds make for a moist and delicate crumb, as well as making it a gluten-free cake. This lemon and rosemary cake uses the whole lemon (juice and zest) to make a zingy cake with a flavour combo that will leave you saying, ‘one more slice’.

This is a flexible recipe, where you can use wrinkly roasted peppers or even some lacklustre parsley to add a burst of colour and flavour to your hummus.

Summer pudding is a British dessert made of sliced bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate.

Jerk is the taste of Jamaica, and its scent rides on the cooling breeze all around the island. Legend has it that the native people of the island used to smoke their food over the wood from the allspice trees that grow all over the island. The main flavour in a jerk seasoning is, therefore, allspice, but also ginger, lime, thyme, cinnamon and Scotch Bonnet chilli peppers.

Looking for a swap for the usual tuna sweetcorn? Try this 5 minute lunch filling, perfect for sandwiches, wraps, or a side salad!

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.

Never bin your spotted bananas again with this magic trick for turning frozen bananas into a healthy alternative to ice-cream.

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.

This vegetarian moussaka is full of flavour and sustenance. Fresh, flavoursome produce is center stage in this recipe that make use of every ounce of an ingredient. If you prefer meat, add 200 grams of sautéed ground lamb to the recipe instead of the lentils.

This delicious veggie lasagne is not only a great way of using up whatever veg is left over in the fridge, but also using milk which is currently one of the most wasted foods in the UK.

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.

These squidgy, moreish brownies have a delicious deep chocolate flavour and a little bite from the addition of walnuts. They are a great way of using leftover milk, which is one of the most wasted foods.

Do your family and friends a favour and greet them with these hearty vegetarian friendly rolls. Make a ton, freeze and whip then out again and again. This is a great recipe for using up stale bread.

Vegetarian Wellington with 3 layers: mushroom and sage, roasted squash and garlic greens. This recipe was made at Food Cycle’s Pie in the Sky Community Cafe as a Christmas dinner centrepiece for our bunch of fantastic volunteers to enjoy. Give it a go and let us know your thoughts!

We have made this recipe with both shop bought puff pastry and homemade shortcrust. Both work well – the puff pastry is best if you want to make one large wellington while the shortcrust works well for individual servings.