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.

This recipe combines festive season favourites and can also be made using the abundance of festive leftover. The addition of lemon gives it a nice lift and a zing.

A delicious recipe for pickling vegetables in vinegar to preserve them. Perfect to give as a gift or for saving veg until you fancy eating something extra tasty. Most piccalilli recipes we’ve seen are missing a treat by not using the leaves and stem of the cauliflower. If you don’t have a certain vegetable think about the flavour and texture of it and then add in something you do have.

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

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.

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Copy from recipe intro

Copy from recipe intro

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 is a flexible recipe, where you can use wrinkly roasted peppers or even some lacklustre parsley to add a burst of colour and flavour to your hummus.

A ridiculously tasty salad, where the sweetness of new season potatoes plays against the saltiness of miso, the acidity of pickled shallots and the crispness of roasted purple sprouting.

Locally produced seasonal food is tasty and healthy as nutrients and flavours have fully developed. Eating local foods in season offers an environmental bonus. The produce will have travelled less miles, it is less likely to be found in plastic packaging and will have needed fewer pesticides and inorganic fertilisers to grow.

The crispness of the kale, combines perfectly with the texture of the tofu and the creaminess of the dressing, this is a perfect combination for the end of summer. Add some clementines into the mix later in the year for sweetness and make the most of what is in season earlier in the year.

This dairy free Middle Eastern bread salad is full of colour, freshness and a little crunch. Unlikely to make you fat, no matter what the name might suggest.

Liven up leftover cabbage and carrots with a delicious zingy plant based coleslaw dressing.

Looking for a swap for the usual tuna sweetcorn? Try this 5 minute lunch filling, perfect for sandwiches, wraps, or a side salad!

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.

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.

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.

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.