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 dish is a delicious way to use up two festive favourites – turkey and brussel sprouts! You can also add in any left over parsnips or carrots, as well as cabbage.

This recipe is a great way to make the most of turkey pieces, leftover herbs and vegetables, and even spare sausages and bacon from those family fry-ups on Christmas morning and Boxing Day. It’s an easy recipe to do, especially if you buy in quality puff pastry, and a great way to clear out the fridge of cooked meat and surplus vegetables.

This spread is so chocolatey and yummy. It can make a lovely present idea! Good news is, you can make a present to yourself as well…

Delicious spicy ginger biscuits, why buy them when you can make them better yourself?

These simple chocolate truffles are a great way to save and transform aged chocolate that has become discoloured, into a truly remarkable sweet treat. It is the simplest, yet tastiest truffle, made with just three ingredients, chocolate, salt and water.

Designed to bring out and maximise the flavour of the chocolate so that you can taste its true, intense flavour, that is individual to each and every chocolate bar.

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.

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.

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.

There's no need to pithi(vier) the veg with this Leek and Smoked Cheese Pithivier recipe. Pithivier is a traditional circular puff pastry pie with a curved pattern cut into the pastry. If you want to, add leftover chopped up turkey or ham to the leek mixture. The pie can be made in advance up to the final baking stage and kept in the fridge. It would make a good vegetarian Christmas main course.

This warming Christmas accompaniment combines apple and ginger to give a kick. It is ideal for using up windfall apples or just for an apple glut! Tried and tested many times – that addition of ginger, garlic and pickling spice give a great flavour.

"My fridge is piled high with brussel sprouts ready for christmas dinner. I don’t know about you but I get bored of eating them boiled. If you have any sprouts leftover after christmas dinner then they are delicious raw. This recipe is a welcome break from the usual christmas fare and is a delicious light and healthy meal." Eco-chef Tom Hunt.

This traditional Moroccan snack by Mark Hix is an ideal starter when the in-laws require something a little more sophisticated than a turkey sarni. It calls upon all of the prime suspects found in a Boxing Day fridge and provides them with exotic and reinvigorating disguise.

Pigs in blankets are a staple part of a classic Christmas dinner and why should the veggies miss out? These veggies in vests are a really quick and easy way of impressing your guests and they make a great side or starter.