This pie is a great way of using leftovers after a roast chicken dinner, as well as lots of delicious veggies the may need using up.

Kedgeree combines the dual traditional British Friday night foods of fish and curry, and is so full of flavour that it works without the fish too. It is traditionally a breakfast dish, but is also great for lunch or dinner. What’s more, it’s a perfect home for leftover rice, and odds and ends of herbs and greens. What’s not to like?

Aromatic sage is used in Italian cooking with pasta dishes such as gnocchi and risotto. We have paired it with white beans in this delicious pasta. It is known as a ‘miracle herb,’ for its healing properties, Italians even used to use it to clean their teeth.

A great sauce that’s simple to whip up using store cupboard ingredients. This can be used as a base for lasagne, bolognese, pasta bake, chilli con carne or even curry. You can also blend up with a little stock for a delicious and easy tomato soup.

Just like the Colonel’s secret blend, Nando’s peri peri sauce is one of the most hotly debated recipes on the internet. Our fakeaway versions uses the whole lemon to reduce food waste and the flavour really bangs. Use this sauce to marinade leftover veg, chicken or fish, nom nom nom.

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.

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.

Glamorgan sausage is a traditional Welsh vegetarian sausage for which the main ingredients are cheese, leeks and breadcrumbs. This is a great use for leftover bread.

Pistou is a Provençal cold sauce made from cloves of garlic, basil and olive oil. It is similar to pesto, although it doesn’t include nuts, so it is smoother. It is classically added to soups of summer vegetables. 

A delicious and fragrant vegan Thai curry, amazing served with jasmine rice or noodles. This is an aromatic and flexible dish that is perfectly suited to being tuned to the time you have available and the ingredients you have available.

This simple midweek supper is a riff on a classic Italian dish for autumn, and perfect for giving your Halloween pumpkin another lease of life.

A delicious bread salad, and not just for Autumn (as in this recipe), sub in seasonal ingredients and drown your bread ends any time of the year.

This scrumptious pumpkin hummus would be great on a slice of chunky toasted bread for a snack or a light lunch. This recipe is perfect for using up surplus vegetables around Halloween that would otherwise go to waste.

This Tex-Mex classic gets reinvented with leftover pumpkin. A perfect Halloween dish that is filling and delicious as a Halloween dinner to enjoy with the family. They are fun to make—everyone can get involved.

When we think of pesto we often think of Pesto Genovese with basil, pine nuts, parmesan and garlic. But you can make pesto from many leafy greens, different nuts and seeds and a variety of hard cheeses. To help you find a home for seeds from your carved pumpkins, this is our delicious pumpkin seed pesto. It's not just thrifty, it's tasty and is an amazing food waste buster.

This Thai pumpkin soup is an easy autumn warmer. It's a great way to use up the flesh from carved pumpkins around Halloween. You can go as spicy as you like by changing the amount of Thai red curry paste you use. Use the toasted pumpkin seeds to garnish and make it extra special. You can also chuck in leftover veg (or meat) that needs using up.

There's no need to pithi(vier) the veg with this Leek and Smoked Cheese Pithivier recipe. Pithivier is a traditional circular puff pastry pie with a curved pattern cut into the pastry. If you want to, add leftover chopped up turkey or ham to the leek mixture. The pie can be made in advance up to the final baking stage and kept in the fridge. It would make a good vegetarian Christmas main course.

"My fridge is piled high with brussel sprouts ready for christmas dinner. I don’t know about you but I get bored of eating them boiled. If you have any sprouts leftover after christmas dinner then they are delicious raw. This recipe is a welcome break from the usual christmas fare and is a delicious light and healthy meal." Eco-chef Tom Hunt.