A spicy version of a classic, minus the cheese. Chick pea flour (gram flour or besan) is a great store cupboard item. You can use it to make batter for onion bhajis or sweeten it to stuff into breads. It is commonly cooked with yoghurt to make spicy creamy dishes but it also works for a vegan version.

This tasty apple and ginger cake is a great way to use up surplus apples and can be eaten both warm and cold!

Copy from recipe intro

This fragrant paste adds that extra aromatic kick to your Thai dishes. It keeps really well, so make a batch and then store in the freezer for future use. Using ice cube trays to portion out the paste is a great way to manage your meals.

Pumpkin pie ice cream has never tasted so good and so umami. The subtle flavour of miso is balanced by the sweetness of the maple syrup and thanks to the smooth, creaminess of the tofu, you’d never know that it’s dairy free.

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.

Making your own oat milk is one of the cheapest ways to get dairy-free milk and with no need to soak oats overnight (as you do for almonds) it's also one of the quickest.

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.

You don’t have to be a caper-ble cook to make this zingy pasta dressing. Capers are great to have on hand as a store cupboard essential to an extra edge to a plate of food.

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.

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.