Liven up leftover cabbage and carrots with a delicious zingy plant based coleslaw dressing.

Summer pudding is a British dessert made of sliced bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate.

Basil and other herb stalks often end up being wasted after we’ve used the leaves. There is lots of flavour in the stalks, so it would be a shame not to use them. Use this passata on pizzas or as a pasta sauce.

The crispness of the kale, combines perfectly with the texture of the tofu and the creaminess of the dressing, this is a perfect combination for the end of summer. Add some clementines into the mix later in the year for sweetness and make the most of what is in season earlier in the year.

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.

These flapjacks are the perfect waste busting, energy giving - sweet thing. They are flexible enough to include a range of ingredients depending on your tastes and what you have available. A delicious treat for a lunch box, long walk and picnic.

A delicious egg free banana bread recipe. This is a great way to use up those brown squidgy bananas and create a tasty treat for the family.

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.

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.

If you're carving a jack-o'-lantern this Halloween, save the flesh and use it to make this delicious pumpkin and coconut cake.

Making your own gnocchi is easier than you think, try out this easy recipe for a simple, healthy dinner. 

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

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.

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.

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.

Crispy, crunchy breadcrumbs flavoured with rosemary and garlic. A delicious way to use up leftover bread and perfect to sprinkle over your finished pasta dish. Some call it poor man's Parmesan', as it’s a thrifty alternative, but it doesn’t taste second best.