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 creamy Potato Ishtoo is a great way to use up any fresh coconut milk you may have left over to make a comforting dish.

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 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.

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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.

This summer greens filo pie is a great way of using summer greens, spinach works well in early summer, kale is a great addition as we head towards autumn.

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

This delicious courgette fritter recipe is amazingly delicious for a light lunch, served with a minty creme fraiche.

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!

Lettuce isn’t just for salads. If your lettuce is a bit limp why not use it to make this light and tasty soup. You can freeze it too, providing you with a delicious meal for another day.

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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