This cottage pie is packed with plant-based proteins such as potatoes and lentils. It's the perfect high-protein but meat-free way to do classic British comfort food.

This curry is the perfect solution to a glut of cauliflowers and any other veg you have in, just cook, portion and freeze, it will keep for up to 3 months. It's also a great way to use the totally edible but often discarded cauliflower leaves.

This delicious vegetable curry is a great way to use up leftover veggies. Throw anything into it, and remember softer veggies require less cooking. It also goes great in samosas or made in to a pie.

In this quick, affordable and delicious tray bake we’ve teamed aubergine up with some other seasonal favourites with tomatoes and basil.

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 recipe makes a few ingredients go a long way, you may like it even if you dislike baked beans…

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.

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

Minestrone is often eaten in the autumn and winter. But it is a soup for all seasons. The best chefs let their cooking be led by the produce that is at it’s best at any time of year. This approach is a win for your taste-buds, pocket and the environment.

This summer version of the famous Tuscan soup is lighter and greener than the deep orange colour that we might be used to, it also has more zing with the addition of a carrot top and basil pesto. It’s a great waste buster using leftover pasta or rice. Enjoy!

Basil and other herb stalks often end up being wasted after we’ve used the leaves. There is lots of flavour in the stalks, so it would be a shame not to use them. Use this passata on pizzas or as a pasta sauce.

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.

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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?

A delicious dal doesn’t just polish your environmental halo, it’s also full of delicious, feel good ingredients, leaving you fuller for longer. If that’s not enough, it’s cheap as chips to make.

Black bean chilli is a cheap and easy way to feed a crowd, especially if they've got different dietary requirements. It's also a great one for batch cooking at the weekend for delicious lunches that only need reheating. This recipe includes smoked paprika because it is delicious, but don't worry if you don't have any to hand as it's not essential.

Of course you can open a tin, heat it up and pour it over your toast, but this recipe has ten times the flavour and even better you know exactly what’s in it and you can season and spice it up to just how you like it. This is a great way of using up an old loaf.

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

This spicy and comforting chilli is packed with plant-powered goodness, making it suitable for vegans. Throw in any weary or wilted veggies or beans you have to hand for a quick improvised dinner.

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’.