A ridiculously tasty salad, where the sweetness of new season potatoes plays against the saltiness of miso, the acidity of pickled shallots and the crispness of roasted purple sprouting.

Locally produced seasonal food is tasty and healthy as nutrients and flavours have fully developed. Eating local foods in season offers an environmental bonus. The produce will have travelled less miles, it is less likely to be found in plastic packaging and will have needed fewer pesticides and inorganic fertilisers to grow.

Simplicity and flavour marry up in this soup. Peas and garden mint are a match made in heaven. With just a few ingredients this dish is a great option for when it is tricky to get to the shops.

A delicious nutty, winter warming soup which includes both milk and potato which are two of the most wasted foods in the UK.

A delicious and fragrant vegan Thai curry, best served with heaps of jasmine rice. This recipe is part of the #PumpkinRescue.

This potato, kale and egg breakfast tray bake is a fail safe breakfast recipes for when you *think* there is nothing to have for breakfast. But after a little *fridge forage* you’re ready to go on this amazing start to the day.

This aromatic vegetable stock is a great way to use up vegetable peelings, skins, tops, bottoms and all the other bits that otherwise wouldn't end up in your final dish.

This seasonal pearl barley risotto is a great way to cook up delicious vegetables when they are at their absolute best in terms of flavour and nutrition. The freshness very nearly jumps out of the bowl.

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.

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. It provides a great way to us whatever vegetables are in season and of course leftover wine or cheese that has gone a bit hard. This is our green bean and spinach risotto.

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 fragrant paste adds that extra aromatic kick to your Thai dishes. It keeps really well, so make a batch and then store in the freezer for future use. Using ice cube trays to portion out the paste is a great way to manage your meals.

The staple food of Jamaica is rice n peas. The type of ‘pea’ can vary, some people use gungo peas, others pigeon peas. We like the rice with red kidney beans as it adds a rich red flavour. The addition of coconut makes a rich creamy tasty rice.

Never waste a spotted banana, not when you can add some spice and heat and make the most amazing curry.

This no-bake pudding is ready in just a few minutes - perfect for when you have a sudden dessert craving. It's also a gluten, dairy and refined sugar free way to satisfy your sweet tooth.

Chimichurri is an uncooked sauce used both in cooking and as a table condiment for grilled vegetables or meat. It originated in Argentina, and comes in a green and a red version. This is the green version, which offers a tasty way to use up leftover herbs.

Chilli jam is great as a Christmas gift and tastes delicious with many things, like cheese and cooked meats.

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.

If ever there was an easy seasonal #FoodSavvy recipe to use up your pumpkin, this is it! Warming, spiced, delicious! Why pay for it when it’s easy to make your own!

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.

This autumnal veg kimchi uses pumpkin leftovers, but also another seasonal favourite, pears. The lesser loved turnip also gets a Korean-inspired make over. And the addition of the chipotle chilli flakes adds additional smokiness that pairs well with the other flavours. Serve alongside any dish or eat it by the spoonful.