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.

Full of pearl barley, this is a truly hearty soup that will keep you feeling full long after lunchtime. Feel free to improvise with this recipe using whatever vegetables or pulses you have to hand.

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.

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.

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.

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.

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

‘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.