The spice of the ginger plays off beautifully against the sweetness of the beetroot in this soup recipe. Best eaten in the winter when you need a tasty and thrifty pick-me-up.

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.

A jar of preserved lemons will brighten up your kitchen and put an end to popping to the shops for a single lemon.Traditionally used in Moroccan cooking, these lemons taste great in tagines or with vegetables, chicken or fish.

This chutney would be the perfect accompaniment to Southern Indian dishes or even cheese or meat dishes. It is best made with organic banana peels, but for non-organic bananas, soak the peels in 4 parts water and 1-part white vinegar for 20 minutes before rinsing. Keep for yourself or give as a gift.

Not sure what to do with leftover fruit peel? We have just the remedy in a delicious fruit peel vinegar. This makes an amazing set of gifts if poured into pretty bottles and an amazing base for a salad dressing.

This is the perfect watermelon waste buster and tastes great with both Mexican and Japanese food, actually it takes great with everything.

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.

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.

Make a chutney in the autumn and it will see you through the winter and into the spring. Good as a gift for your grandma or to serve with your cheese and crackers.

Make a chutney in the autumn and it will see you through the winter and into the spring. Good as a gift for your grandma or to serve with your cheese and crackers.

Ginger pickle is a simple but delicious pickle that goes well with dosas. It is popular in the Andhra Pradesh in the South-East of India.

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.

A quick and easy pickle that is ready to eat almost immediately. Three lemons will make enough for a small jam jar. Buy lemons that look like they have a thin skin.

Harissa is an ultimate cupboard staple. Just a little goes a long way. Swirl it through yoghurt, dollop it on top of a hearty salad or use it as a marinade—the options are endless.

A zingy and aromatic basil and lemon sorbet which is great to serve with fresh strawberries.

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 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.

Don’t throw away those seeds. They're not only tasty with soups and salads and a convenient snack, they're also a superfood; very rich in zinc. They contain plant compounds known as phytosterols, and free-radical scavenging antioxidants, which can give your health an added boost. Here's a recipe to preserve them and make them super tasty.