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Chutnies are a great way to use up fruits (both dried and fresh) and vegetables. This delicious Christmas chutney uses a blend of warming spices to make the most of what is available at this time of year.

This is a perfect #SavvyChristmas pud as it uses up all those bags of dried fruits you have in your pantry. Even better, you make and eat it now, meaning you can skip the months of pudding prep.

This shortbread is a great way to use up leftover rosemary and of course lemon zest before using the juice.

Use live yogurt to make a healthier, probiotic chocolate. What could be better? Feel free to experiment with different flavour combinations and dairy or non-dairy yogurt. It is important to remember to let the chocolate cool slightly before adding the yogurt to avoid killing the live bacteria. These are perfect for gifting or snaffling on your own!

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Cranberry sauce is a necessary component of any festive feast, and, we'll let you in on a little secret, it goes well with everything, not just your turkey. With with the shops packed with discounted cranberries after Christmas you've no excuse not to make the most of a glut with this recipe, it's also a great excuse to whip the port back out.

To use up leftover sprouts we would suggest embracing the strong flavour of these brassicas by making them into a dip.

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

This spiced berry jam works a treat on toast or with savoury dishes. Try serving it with a festive (nut)roast or offer it as the perfect gift for a cheese loving friend. It’s quick and easy to make. Enjoy!

A delicious recipe for pickling vegetables in vinegar to preserve them. Perfect to give as a gift or for saving veg until you fancy eating something extra tasty. Most piccalilli recipes we’ve seen are missing a treat by not using the leaves and stem of the cauliflower. If you don’t have a certain vegetable think about the flavour and texture of it and then add in something you do have.

This delicious vegetable curry is a great way to use up leftover veggies. Throw anything into it, and remember softer veggies require less cooking. It also goes great in samosas or made in to a pie.

In this quick, affordable and delicious tray bake we’ve teamed aubergine up with some other seasonal favourites with tomatoes and basil.

This creamy Potato Ishtoo is a great way to use up any fresh coconut milk you may have left over to make a comforting dish.

This is a variation on a traditional crumble. It is a great way to use up leftover cake and fruits.

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.

A fool proof carrot cake recipe that has the flexibility to use up wonky carrots and dried fruit and nuts available in your store cupboard.

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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.