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.

This is a delicious plant-based take on the classic chocolate mousse dessert. You won't find a much simpler or tastier sweet anywhere try this dessert on your 'never vegan' pals and see if they notice it has no eggs or dairy.

Do your family and friends a favour and greet them with these hearty vegetarian friendly rolls. Make a ton, freeze and whip then out again and again. This is a great recipe for using up stale bread.

This recipe combines festive season favourites and can also be made using the abundance of festive leftover. The addition of lemon gives it a nice lift and a zing.

Where would Christmas be without a pudding? Currants and raisins, sugar and spice, orange peel, lemon peel, and everything nice. However if you tire of this precious pud, don’t let it sit neglected, freeze it in time, and transform into a delicious ice-cream in the summer months. Continue the Christmas spirit by daring to dash in a splash o' leftover rum or whiskey. A cheat's version of Rum and Raisin using leftover Christmas Pudding.

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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.

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

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.

Of course you can open a tin, heat it up and pour it over your toast, but this recipe has ten times the flavour and even better you know exactly what’s in it and you can season and spice it up to just how you like it. This is a great way of using up an old loaf.

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.