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.

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.

Looking for a swap for the usual tuna sweetcorn? Try this 5 minute lunch filling, perfect for sandwiches, wraps, or a side salad!

This spicy and comforting chilli is packed with plant-powered goodness, making it suitable for vegans. Throw in any weary or wilted veggies or beans you have to hand for a quick improvised dinner.

Get ready to tear and share because tonight is pizza night. We’ve got everything you need to make a pizza base and delicious passata using leftover basil stalks. An amazing way to use herbs from the garden (or window box), and leftover veg to create some killer flavour combos.

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.

Pesto pasta is the go-to recipe for a filling meat-free dinner. The pasta and pesto are ready in a flash so if you're short on time just fry up some tomatoes to finish off the dish. If you've got longer, throw whatever vegetables you have to hand into a roasting dish with a bit of oil and a pinch of salt, the perfect way to use up any end of the week veg box leftovers.

Vegetarian Wellington with 3 layers: mushroom and sage, roasted squash and garlic greens. This recipe was made at Food Cycle’s Pie in the Sky Community Cafe as a Christmas dinner centrepiece for our bunch of fantastic volunteers to enjoy. Give it a go and let us know your thoughts!

We have made this recipe with both shop bought puff pastry and homemade shortcrust. Both work well – the puff pastry is best if you want to make one large wellington while the shortcrust works well for individual servings.

Make a delicious turkey noodle soup to enjoy later in the month.

Use the turkey carcass for this soup. If not making straight away, you can freeze your carcass until you are ready. You can also use roasted chicken. This soup freezes perfectly. Make sure to allow the soup to cool completely before freezing in reusable bags or cliplock containers. Thaw bags of frozen soup in the refrigerator overnight when ready to reheat.

Stir new life in your leftovers! This recipe utilises leftover boiled sprouts, cabbage, carrots and broccoli, which are frequently wasted during the Christmas period.

A mouth watering Irish stew, with plant based sausages and fluffy spelt dumplings. This recipe is a great way to use up leftover veg.

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

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.

Monday night is now pie night, it’s official. This is the perfect dinner to use up delicious leftovers from Sunday lunch.

This recipe is a great way to use up spare milk and of course includes delicious mushrooms.

Fish and chips is the UK’s national dish. But can the paper that’s replaced traditional newspaper wrap be popped into your recycling bin? In short, no. That’s because it absorbs grease and odours, rendering it no good. Save the waste and knock up a delicious stay at home treat.

We’ve included a plant based version using lemon juice, caper brine and a splash of white wine vinegar to recreate all the flavours of the seaside.

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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!’

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