Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest.

Bananas are one of the most commonly wasted foods in the UK, which is a shame considering they make a great binder for vegan baking. These vegan banana pancakes are great for using up brown bananas, and will give you a tasty start to your day.

The flavour of the fruit really shines through in this ultimate rhubarb and oat crumble. Locally produced seasonal food is tasty and healthy as nutrients and flavours have fully developed. Eating local foods in season offers an environmental bonus.

This is a delicious plant-based take on the classic chocolate mousse dessert. You won't find a much simpler or tastier sweet anywhere try this dessert on your 'never vegan' pals and see if they notice it has no eggs or dairy.

Where would Christmas be without a pudding? Currants and raisins, sugar and spice, orange peel, lemon peel, and everything nice. However if you tire of this precious pud, don’t let it sit neglected, freeze it in time, and transform into a delicious ice-cream in the summer months. Continue the Christmas spirit by daring to dash in a splash o' leftover rum or whiskey. A cheat's version of Rum and Raisin using leftover Christmas Pudding.

This is a perfect #SavvyChristmas pud as it uses up all those bags of dried fruits you have in your pantry. Even better, you make and eat it now, meaning you can skip the months of pudding prep.

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This is a variation on a traditional crumble. It is a great way to use up leftover cake and fruits.

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Waffles are an essential Norwegian tradition. Not a week goes by in a Norwegian home without a waffle being eaten. Unlike the Belgium waffles, Norwegian waffles are large, soft and fluffy and fit perfectly folded in your hand.

The good news is that these banana and chocolate brownies are seriously moreish. The better news is they are dead easy to make. The even better news is that the squidgier your bananas are - the better, so this is also a great food waste buster.

No flour? Or just keen to taste a fresh citrusy cake? Polenta and ground almonds make for a moist and delicate crumb, as well as making it a gluten-free cake. This lemon and rosemary cake uses the whole lemon (juice and zest) to make a zingy cake with a flavour combo that will leave you saying, ‘one more slice’.

This no-bake pudding is ready in just a few minutes - perfect for when you have a sudden dessert craving. It's also a gluten, dairy and refined sugar free way to satisfy your sweet tooth.

Never bin your spotted bananas again with this magic trick for turning frozen bananas into a healthy alternative to ice-cream.

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.

Summer pudding is a British dessert made of sliced bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate.

A zingy and aromatic basil and lemon sorbet which is great to serve with fresh strawberries.