Don’t chuck the remains of your porridge pot; cook them up into fritters! Serve with eggs for brunch, or as an alternative to your mash or jacket potato.

Waffles are an essential Norwegian tradition. Not a week goes by in a Norwegian home without a waffle being eaten. Unlike the Belgium waffles, Norwegian waffles are large, soft and fluffy and fit perfectly folded in your hand.

Never bin bananas when they get too brown. Why would you when you can peel them, chop and store in freezer bags for smoothies? Works brilliantly with leftover berries and fruit too.

Did you know that banana peel is edible? Not many people do, because we’re just used to throwing it out.

If, like us, you’re bananas about bananas, try this recipe that uses the whole fruit with the peel.

Knock this up at the weekend and enjoy delicious granola every morning, great with fresh fruit and yoghurt.

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.

Fridge forage is a term we use for when we’re making the most out of the ingredients we already have in the house. It’s better for the environment and your pocket. This fridge forage stir fry is versatile to help you make use of what you have, and the sauce totally pops in a way that means you’ll be making it again and again.

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.

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.

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.

Big Halloween pumpkins are always impressive and if you have the flesh from one of these, we recommend using it in this pumpkin and raisin loaf.

This is a kid (and adult) friendly pasta sauce. The perfect meal for after you've carved pumpkins for halloween and are wondering what to do with the carvings. Scarily easy, cheap and tasty.

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.

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 pie is a great way of using leftovers after a roast chicken dinner, as well as lots of delicious veggies the may need using up.

Some kids love school, some don’t. But we haven’t met one yet that doesn’t love school sprinkle cake. Try our simple plant based version at home for all of the flavour, but less of the GHGs from animal products.

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?

This quick pudding can be whipped up in no time, perfect for when you have a sudden dessert craving. A slight twist on the traditional Eton Mess. Yoghurt is one of the most wasted foods as people don’t always use it before it spoils.