The staple food of Jamaica is rice n peas. The type of ‘pea’ can vary, some people use gungo peas, others pigeon peas. We like the rice with red kidney beans as it adds a rich red flavour. The addition of coconut makes a rich creamy tasty rice.

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.

These frittatas are made from the very versatile pulse, the chickpea. Chickpea flour is essentially dried, ground chickpeas—fancy that?

Use up whatever veg you have in your fridge and serve with a pesto or tomato-based dip. They can be made in advance and will keep in the fridge for about 5 days and they also freeze well.

This green pesto is a simple and tasty way to use up pumpkin seeds that are often wasted. You can add grated parmesan (or any other hard cheese) if you wish, but it is equally good without. This recipe is cheap to make using frozen peas. But you could use any variety of green vegetables like spinach or broccoli. If serving with pasta try adding halved cherry tomatoes just before serving.

The spice of the ginger plays off beautifully against the sweetness of the beetroot in this soup recipe. Best eaten in the winter when you need a tasty and thrifty pick-me-up.

Kedgeree combines the dual traditional British Friday night foods of fish and curry, and is so full of flavour that it works without the fish too. It is traditionally a breakfast dish, but is also great for lunch or dinner. What’s more, it’s a perfect home for leftover rice, and odds and ends of herbs and greens. What’s not to like?

Aromatic sage is used in Italian cooking with pasta dishes such as gnocchi and risotto. We have paired it with white beans in this delicious pasta. It is known as a ‘miracle herb,’ for its healing properties, Italians even used to use it to clean their teeth.

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 great sauce that’s simple to whip up using store cupboard ingredients. This can be used as a base for lasagne, bolognese, pasta bake, chilli con carne or even curry. You can also blend up with a little stock for a delicious and easy tomato soup.