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.

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.

The crispness of the kale, combines perfectly with the texture of the tofu and the creaminess of the dressing, this is a perfect combination for the end of summer. Add some clementines into the mix later in the year for sweetness and make the most of what is in season earlier in the year.

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.

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.

A delicious nutty, winter warming soup which includes both milk and potato which are two of the most wasted foods in the UK.

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.

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.

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.

The staple food of Jamaica is rice n peas. The type of ‘pea’ can vary, some people use gungo peas, others pigeon peas. We like the rice with red kidney beans as it adds a rich red flavour. The addition of coconut makes a rich creamy tasty rice.

Never waste a spotted banana, not when you can add some spice and heat and make the most amazing curry.

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.

Chimichurri is an uncooked sauce used both in cooking and as a table condiment for grilled vegetables or meat. It originated in Argentina, and comes in a green and a red version. This is the green version, which offers a tasty way to use up leftover herbs.

Chilli jam is great as a Christmas gift and tastes delicious with many things, like cheese and cooked meats.