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.

This is the perfect watermelon waste buster and tastes great with both Mexican and Japanese food, actually it takes great with everything.

Just like the Colonel’s secret blend, Nando’s peri peri sauce is one of the most hotly debated recipes on the internet. Our fakeaway versions uses the whole lemon to reduce food waste and the flavour really bangs. Use this sauce to marinade leftover veg, chicken or fish, nom nom nom.

These fermented onions make a great tangy, crunchy accompaniment to anything from a curry, to a burger or sandwich. They go a lovely shade of bright pink which makes them look as cool as they are good for you. This is a great way of preserving ingredients for future use when you have a glut of onions. This is a good way to use up any spare onions, or even to cut off a green shoot and give them a new lease of life.

These aren’t just carrot sticks, but supercharged, probiotic ones, and a great way to use leftover carrots and preserve them for the future.

This traditional Korean side dish makes a delicious vegetarian addition to meals. It is made with with a variety of seasonings, including garlic, ginger and chilli. It is a great way to use leftover cabbage and other veg.

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.

Ginger pickle is a simple but delicious pickle that goes well with dosas. It is popular in the Andhra Pradesh in the South-East of India.

Delicious pickled red cabbage, a great accompaniment to a ploughman’s or a Sunday roast. Also a great way to preserve leftover veg, to stop it going to waste.

A quick and easy pickle that is ready to eat almost immediately. Three lemons will make enough for a small jam jar. Buy lemons that look like they have a thin skin.

Harissa is an ultimate cupboard staple. Just a little goes a long way. Swirl it through yoghurt, dollop it on top of a hearty salad or use it as a marinade—the options are endless.

A zingy and aromatic basil and lemon sorbet which is great to serve with fresh strawberries.

Pistou is a Provençal cold sauce made from cloves of garlic, basil and olive oil. It is similar to pesto, although it doesn’t include nuts, so it is smoother. It is classically added to soups of summer vegetables. 

A delicious and fragrant vegan Thai curry, amazing served with jasmine rice or noodles. This is an aromatic and flexible dish that is perfectly suited to being tuned to the time you have available and the ingredients you have available.

This simple midweek supper is a riff on a classic Italian dish for autumn, and perfect for giving your Halloween pumpkin another lease of life.

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Crispy and chewy, these biscuits are a great way to use up any bits of pumpkin that might go to waste. And they make a perfect Halloween baking activity too!

A delicious bread salad, and not just for Autumn (as in this recipe), sub in seasonal ingredients and drown your bread ends any time of the year.