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.

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.

Use live yogurt to make a healthier, probiotic chocolate. What could be better? Feel free to experiment with different flavour combinations and dairy or non-dairy yogurt. It is important to remember to let the chocolate cool slightly before adding the yogurt to avoid killing the live bacteria. These are perfect for gifting or snaffling on your own!

A delicious egg free banana bread recipe. This is a great way to use up those brown squidgy bananas and create a tasty treat for the family.

If you're carving a jack-o'-lantern this Halloween, save the flesh and use it to make this delicious pumpkin and coconut cake.

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.

Copy from recipe intro

Copy from recipe intro

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.

Crispy, crunchy breadcrumbs flavoured with rosemary and garlic. A delicious way to use up leftover bread and perfect to sprinkle over your finished pasta dish. Some call it poor man's Parmesan', as it’s a thrifty alternative, but it doesn’t taste second best.

Many recipes only call for a few mint leaves as it is a strong tasting herb, so you might have some leftover. Mint also grows so freely that once you know how to make mint sauce you will never need to buy it again.

This is a kid (and adult) friendly pasta sauce. The perfect meal for after you've carved pumpkins for halloween and are wondering what to do with the carvings. Scarily easy, cheap and tasty.

Some kids love school, some don’t. But we haven’t met one yet that doesn’t love school sprinkle cake. Try our simple plant based version at home for all of the flavour, but less of the GHGs from animal products.

Did you know? 80,000 tonnes of yoghurt is wasted in the UK each year, this is a tragedy, particularly when you think about how many of these delicious ice lollies we could make with it. These lollies are a great way to save yoghurt and fruit for a later date. An amazing treat to whip out of the freezer for you and the kids at a family BBQ or garden picnic.

Love a Maccy D’s? This homemade take on the famous burger sauce recipe will have you shouting ‘I’m lovin’ it.’ What’s more you will likely have most of the ingredients in your store cupboard ready to rock, including those sauce bottles with just a little bit left.

These fermented onions make a great tangy, crunchy accompaniment to anything from a curry, to a burger or sandwich. They go a lovely shade of bright pink which makes them look as cool as they are good for you. This is a great way of preserving ingredients for future use when you have a glut of onions. This is a good way to use up any spare onions, or even to cut off a green shoot and give them a new lease of life.

These aren’t just carrot sticks, but supercharged, probiotic ones, and a great way to use leftover carrots and preserve them for the future.

Delicious pickled red cabbage, a great accompaniment to a ploughman’s or a Sunday roast. Also a great way to preserve leftover veg, to stop it going to waste.