Make a delicious turkey noodle soup to enjoy later in the month.

Use the turkey carcass for this soup. If not making straight away, you can freeze your carcass until you are ready. You can also use roasted chicken. This soup freezes perfectly. Make sure to allow the soup to cool completely before freezing in reusable bags or cliplock containers. Thaw bags of frozen soup in the refrigerator overnight when ready to reheat.

Stir new life in your leftovers! This recipe utilises leftover boiled sprouts, cabbage, carrots and broccoli, which are frequently wasted during the Christmas period.

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

Making your own gnocchi is easier than you think, try out this easy recipe for a simple, healthy dinner. 

With this simple yet delicious recipe, you can use all kinds of pumpkin to make these yummy wedges.

This hearty ribollita recipe from Tuscany is a triumph of humble Italian cooking. Made of stale bread and a mixture of vegetables, it is a delicious, nourishing soup that is more than the sum of its parts. The dish gets even better with reheating, so ensure you make plenty to enjoy the next day.

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 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.

Fish and chips is the UK’s national dish. But can the paper that’s replaced traditional newspaper wrap be popped into your recycling bin? In short, no. That’s because it absorbs grease and odours, rendering it no good. Save the waste and knock up a delicious stay at home treat.

We’ve included a plant based version using lemon juice, caper brine and a splash of white wine vinegar to recreate all the flavours of the seaside.

This creamy Potato Ishtoo is a great way to use up any fresh coconut milk you may have left over to make a comforting dish.

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.

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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.