This dish is inspired by the flavours of the colder months in the year. Using few ingredients this is asuper easy meal to put together.

This is a flexible recipe, where you can use wrinkly roasted peppers or even some lacklustre parsley to add a burst of colour and flavour to your hummus.

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.

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.

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.

This dairy free Middle Eastern bread salad is full of colour, freshness and a little crunch. Unlikely to make you fat, no matter what the name might suggest.

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

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

Jerk is the taste of Jamaica, and its scent rides on the cooling breeze all around the island. Legend has it that the native people of the island used to smoke their food over the wood from the allspice trees that grow all over the island. The main flavour in a jerk seasoning is, therefore, allspice, but also ginger, lime, thyme, cinnamon and Scotch Bonnet chilli peppers.

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.

Never waste a spotted banana, not when you can add some spice and heat and make the most amazing curry.

The good news is that these banana and chocolate brownies are seriously moreish. The better news is they are dead easy to make. The even better news is that the squidgier your bananas are - the better, so this is also a great food waste buster.

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.

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.

Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.

Many recipes only call for a few mint leaves as it is a strong tasting herb, so you might have some leftover. Mint also grows so freely that once you know how to make mint sauce you will never need to buy it again.

This autumnal veg kimchi uses pumpkin leftovers, but also another seasonal favourite, pears. The lesser loved turnip also gets a Korean-inspired make over. And the addition of the chipotle chilli flakes adds additional smokiness that pairs well with the other flavours. Serve alongside any dish or eat it by the spoonful.