Kefir is a drink made from milk which has been fermented with kefir grains. Kefir grains are a Symbiotic Culture of Bacteria and Yeasts (or SCOBY) and are used as a ‘starter’ to kick off the fermentation process, available in health food shops.

Kefir is packed with good bacteria, which helps fight off the bad bacteria in your gut and is good for digestion. You can try a vegan version, using a plant-based milk instead, but keep an eye on your grains as they will not stay active as long.

The drink originated around 2,000 years ago, and is thought to have hailed from the Caucasus. It is said to have been invented by shepherds roaming the Caucasus Mountains, who would carry milk around in their goat skin pouches in the sun all day. After a while, the milk had fermented slightly.

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.

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.

Don’t throw away those seeds. They're not only tasty with soups and salads and a convenient snack, they're also a superfood; very rich in zinc. They contain plant compounds known as phytosterols, and free-radical scavenging antioxidants, which can give your health an added boost. Here's a recipe to preserve them and make them super tasty.

When we think of pesto we often think of Pesto Genovese with basil, pine nuts, parmesan and garlic. But you can make pesto from many leafy greens, different nuts and seeds and a variety of hard cheeses. To help you find a home for seeds from your carved pumpkins, this is our delicious pumpkin seed pesto. It's not just thrifty, it's tasty and is an amazing food waste buster.

A probiotic (that means it’s full of good bacteria) soda that’s delicious on its own or used as an autumnal mocktail or cocktail mixer.

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.

Do you have #CrustIssues? Well, you’re not the only one. Did you know that we throw away 1.2 billion crusts each year? Crusts aren’t just for feeding the ducks, get #FoodSavvy with this tasty crunchy snack recipe.

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.