Not sure what to do with leftover fruit peel? We have just the remedy in a delicious fruit peel vinegar. This makes an amazing set of gifts if poured into pretty bottles and an amazing base for a salad dressing.

These fermented onions make a great tangy, crunchy accompaniment to anything from a curry, to a burger or sandwich. They go a lovely shade of bright pink which makes them look as cool as they are good for you. This is a great way of preserving ingredients for future use when you have a glut of onions. This is a good way to use up any spare onions, or even to cut off a green shoot and give them a new lease of life.

These aren’t just carrot sticks, but supercharged, probiotic ones, and a great way to use leftover carrots and preserve them for the future.

This traditional Korean side dish makes a delicious vegetarian addition to meals. It is made with with a variety of seasonings, including garlic, ginger and chilli. It is a great way to use leftover cabbage and other veg.

Delicious pickled red cabbage, a great accompaniment to a ploughman’s or a Sunday roast. Also a great way to preserve leftover veg, to stop it going to waste.

A quick and easy pickle that is ready to eat almost immediately. Three lemons will make enough for a small jam jar. Buy lemons that look like they have a thin skin.

Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.

Tabbouleh is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and pepper.

A delicious bread salad, and not just for Autumn (as in this recipe), sub in seasonal ingredients and drown your bread ends any time of the year.

This warming Christmas accompaniment combines apple and ginger to give a kick. It is ideal for using up windfall apples or just for an apple glut! Tried and tested many times – that addition of ginger, garlic and pickling spice give a great flavour.

"My fridge is piled high with brussel sprouts ready for christmas dinner. I don’t know about you but I get bored of eating them boiled. If you have any sprouts leftover after christmas dinner then they are delicious raw. This recipe is a welcome break from the usual christmas fare and is a delicious light and healthy meal." Eco-chef Tom Hunt.