Popular in France, Spain and across the Mediterranean. A great way to use up leftover milk, potato, bread and cooked fish or fish trimmings, which are some of the most wasted foods in the UK. A wonderful, creamy dish with a deep taste of the sea.

A delicious way to make the most of leftover fish and mash.

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.

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This dish is a delicious way to use up two festive favourites – turkey and brussel sprouts! You can also add in any left over parsnips or carrots, as well as cabbage.

Surprise your trick-or-treaters with these delicious cupcakes with pumpkins. A delicious sponge decorated with chocolate cobwebs, best served with candy spiders.

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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.

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 tasty apple and ginger cake is a great way to use up surplus apples and can be eaten both warm and cold!

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Don’t chuck the remains of your porridge pot; cook them up into fritters! Serve with eggs for brunch, or as an alternative to your mash or jacket potato.

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.

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.

Many recipes only call for a few mint leaves as it is a strong tasting herb, so you might have some leftover. Mint also grows so freely that once you know how to make mint sauce you will never need to buy it again.

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.