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.

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.

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 spiced berry jam works a treat on toast or with savoury dishes. Try serving it with a festive (nut)roast or offer it as the perfect gift for a cheese loving friend. It’s quick and easy to make. Enjoy!

Cranberry sauce is a necessary component of any festive feast, and, we'll let you in on a little secret, it goes well with everything, not just your turkey. With with the shops packed with discounted cranberries after Christmas you've no excuse not to make the most of a glut with this recipe, it's also a great excuse to whip the port back out.

To use up leftover sprouts we would suggest embracing the strong flavour of these brassicas by making them into a dip.

A delicious recipe for pickling vegetables in vinegar to preserve them. Perfect to give as a gift or for saving veg until you fancy eating something extra tasty. Most piccalilli recipes we’ve seen are missing a treat by not using the leaves and stem of the cauliflower. If you don’t have a certain vegetable think about the flavour and texture of it and then add in something you do have.

With this simple yet delicious recipe, you can use all kinds of pumpkin to make these yummy wedges.

This hearty ribollita recipe from Tuscany is a triumph of humble Italian cooking. Made of stale bread and a mixture of vegetables, it is a delicious, nourishing soup that is more than the sum of its parts. The dish gets even better with reheating, so ensure you make plenty to enjoy the next day.

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.

Copy from recipe intro

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.

Broccoli is in season in the UK throughout March, April, May. In this recipe it provides a mouth-watering alternative in pesto to herbs such as basil.

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

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.

A spicy version of a classic, minus the cheese. Chick pea flour (gram flour or besan) is a great store cupboard item. You can use it to make batter for onion bhajis or sweeten it to stuff into breads. It is commonly cooked with yoghurt to make spicy creamy dishes but it also works for a vegan version.

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.

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

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.