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This delicious fakeaway tikka masala recipe can be made three ways with – chicken, paneer or chickpeas and cauliflower.

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Our Chinese curry recipe is 100% plant based and we have paired it with marinated tofu to give an amazing texture to go with the flavour. This is a great one to use up leftover veg that is looking for a home. Go on try it – ‘Chinese curry!’

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

Jerk is the taste of Jamaica, and its scent rides on the cooling breeze all around the island. Legend has it that the native people of the island used to smoke their food over the wood from the allspice trees that grow all over the island. The main flavour in a jerk seasoning is, therefore, allspice, but also ginger, lime, thyme, cinnamon and Scotch Bonnet chilli peppers.

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.

This vegetarian moussaka is full of flavour and sustenance. Fresh, flavoursome produce is center stage in this recipe that make use of every ounce of an ingredient. If you prefer meat, add 200 grams of sautéed ground lamb to the recipe instead of the lentils.

Fridge forage is a term we use for when we’re making the most out of the ingredients we already have in the house. It’s better for the environment and your pocket. This fridge forage stir fry is versatile to help you make use of what you have, and the sauce totally pops in a way that means you’ll be making it again and again.

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.

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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.

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 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 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.

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 shortbread is a great way to use up leftover rosemary and of course lemon zest before using the juice.

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!