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

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

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.

Copy from recipe intro

Copy from recipe intro

Copy from recipe intro

‘Shrooms on toast’ is making a come back! Did you know, 20 million slices of bread are wasted every year in the UK? Toast is a great way to use up bread and with a few added extra’s can make for a super tasty affordable weekend breakfast.

This dish is inspired by the flavours of the colder months in the year. Using few ingredients this is asuper easy meal to put together.

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.

A delicious dal doesn’t just polish your environmental halo, it’s also full of delicious, feel good ingredients, leaving you fuller for longer. If that’s not enough, it’s cheap as chips to make.

Egg fried rice is one of the nation’s favourite takeaway recipes. What’s more, it’s a perfect home for leftover rice, and odds and ends of lacklustre veg. It's an absolute food waste buster, what’s not to like?

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.

You don’t have to be a caper-ble cook to make this zingy pasta dressing. Capers are great to have on hand as a store cupboard essential to an extra edge to a plate of food.

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

Pesto pasta is the go-to recipe for a filling meat-free dinner. The pasta and pesto are ready in a flash so if you're short on time just fry up some tomatoes to finish off the dish. If you've got longer, throw whatever vegetables you have to hand into a roasting dish with a bit of oil and a pinch of salt, the perfect way to use up any end of the week veg box leftovers.

A delicious white sauce recipe and a great way to use up leftover milk. Great as a sauce to go with vegetables or chicken, even better in a lasagne.