Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.

A simple sourdough starter that will work with patience, if you don't have that then live yoghurt and dried raisins, that might otherwise go to waste, can help speed things up.

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.

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.

If ever there was an easy seasonal #FoodSavvy recipe to use up your pumpkin, this is it! Warming, spiced, delicious! Why pay for it when it’s easy to make your own!

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.

This is a kid (and adult) friendly pasta sauce. The perfect meal for after you've carved pumpkins for halloween and are wondering what to do with the carvings. Scarily easy, cheap and tasty.

This autumnal veg kimchi uses pumpkin leftovers, but also another seasonal favourite, pears. The lesser loved turnip also gets a Korean-inspired make over. And the addition of the chipotle chilli flakes adds additional smokiness that pairs well with the other flavours. Serve alongside any dish or eat it by the spoonful.

These frittatas are made from the very versatile pulse, the chickpea. Chickpea flour is essentially dried, ground chickpeas—fancy that?

Use up whatever veg you have in your fridge and serve with a pesto or tomato-based dip. They can be made in advance and will keep in the fridge for about 5 days and they also freeze well.

This green pesto is a simple and tasty way to use up pumpkin seeds that are often wasted. You can add grated parmesan (or any other hard cheese) if you wish, but it is equally good without. This recipe is cheap to make using frozen peas. But you could use any variety of green vegetables like spinach or broccoli. If serving with pasta try adding halved cherry tomatoes just before serving.

The spice of the ginger plays off beautifully against the sweetness of the beetroot in this soup recipe. Best eaten in the winter when you need a tasty and thrifty pick-me-up.

Kedgeree combines the dual traditional British Friday night foods of fish and curry, and is so full of flavour that it works without the fish too. It is traditionally a breakfast dish, but is also great for lunch or dinner. What’s more, it’s a perfect home for leftover rice, and odds and ends of herbs and greens. What’s not to like?

Aromatic sage is used in Italian cooking with pasta dishes such as gnocchi and risotto. We have paired it with white beans in this delicious pasta. It is known as a ‘miracle herb,’ for its healing properties, Italians even used to use it to clean their teeth.

A fool proof carrot cake recipe that has the flexibility to use up wonky carrots and dried fruit and nuts available in your store cupboard.

Some kids love school, some don’t. But we haven’t met one yet that doesn’t love school sprinkle cake. Try our simple plant based version at home for all of the flavour, but less of the GHGs from animal products.

This spread is so chocolatey and yummy. It can make a lovely present idea! Good news is, you can make a present to yourself as well…

Delicious spicy ginger biscuits, why buy them when you can make them better yourself?

This quick pudding can be whipped up in no time, perfect for when you have a sudden dessert craving. A slight twist on the traditional Eton Mess. Yoghurt is one of the most wasted foods as people don’t always use it before it spoils.

A great sauce that’s simple to whip up using store cupboard ingredients. This can be used as a base for lasagne, bolognese, pasta bake, chilli con carne or even curry. You can also blend up with a little stock for a delicious and easy tomato soup.

A jar of preserved lemons will brighten up your kitchen and put an end to popping to the shops for a single lemon.Traditionally used in Moroccan cooking, these lemons taste great in tagines or with vegetables, chicken or fish.