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 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.

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.

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.

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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.

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

Dal makes a wonderful nourishing and comforting dish and is easy to customise based on what you have and what’s in season. For example, if you’ve got some leftover spinach or kale, stir that through towards the end of cooking in addition or instead of the carrot tops.

Turning sprouts into a spicy scrumptious side dish and everyone will come back for more. Give your sprouts a squash, pair them up with some chorizo and get a satisfying crunch by adding chestnuts.

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.

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Chutnies are a great way to use up fruits (both dried and fresh) and vegetables. This delicious Christmas chutney uses a blend of warming spices to make the most of what is available at this time of year.