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.

Love a Maccy D’s? This homemade take on the famous burger sauce recipe will have you shouting ‘I’m lovin’ it.’ What’s more you will likely have most of the ingredients in your store cupboard ready to rock, including those sauce bottles with just a little bit left.

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.

Glamorgan sausage is a traditional Welsh vegetarian sausage for which the main ingredients are cheese, leeks and breadcrumbs. This is a great use for leftover bread.

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

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!

This scrumptious pumpkin hummus would be great on a slice of chunky toasted bread for a snack or a light lunch. This recipe is perfect for using up surplus vegetables around Halloween that would otherwise go to waste.

This Tex-Mex classic gets reinvented with leftover pumpkin. A perfect Halloween dish that is filling and delicious as a Halloween dinner to enjoy with the family. They are fun to make—everyone can get involved.

This Thai pumpkin soup is an easy autumn warmer. It's a great way to use up the flesh from carved pumpkins around Halloween. You can go as spicy as you like by changing the amount of Thai red curry paste you use. Use the toasted pumpkin seeds to garnish and make it extra special. You can also chuck in leftover veg (or meat) that needs using up.

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.