This is a variation on a traditional crumble. It is a great way to use up leftover cake and fruits.

The crispness of the kale, combines perfectly with the texture of the tofu and the creaminess of the dressing, this is a perfect combination for the end of summer. Add some clementines into the mix later in the year for sweetness and make the most of what is in season earlier in the year.

Never bin your spotted bananas again with this magic trick for turning frozen bananas into a healthy alternative to ice-cream.

Did you know? 80,000 tonnes of yoghurt is wasted in the UK each year, this is a tragedy, particularly when you think about how many of these delicious ice lollies we could make with it. These lollies are a great way to save yoghurt and fruit for a later date. An amazing treat to whip out of the freezer for you and the kids at a family BBQ or garden picnic.

This recipe is a great way to use up spare milk and of course includes delicious mushrooms.

Our Chinese curry recipe is 100% plant based and we have paired it with marinated tofu to give an amazing texture to go with the flavour. This is a great one to use up leftover veg that is looking for a home. Go on try it – ‘Chinese curry!’

A mouth watering Irish stew, with plant based sausages and fluffy spelt dumplings. This recipe is a great way to use up leftover veg.

Get ready to tear and share because tonight is pizza night. We’ve got everything you need to make a pizza base and delicious passata using leftover basil stalks. An amazing way to use herbs from the garden (or window box), and leftover veg to create some killer flavour combos.

Simplicity and flavour marry up in this soup. Peas and garden mint are a match made in heaven. With just a few ingredients this dish is a great option for when it is tricky to get to the shops.

This recipe makes a few ingredients go a long way, you may like it even if you dislike baked beans…

This spicy and comforting chilli is packed with plant-powered goodness, making it suitable for vegans. Throw in any weary or wilted veggies or beans you have to hand for a quick improvised dinner.

This cottage pie is packed with plant-based proteins such as potatoes and lentils. It's the perfect high-protein but meat-free way to do classic British comfort food.

Full of pearl barley, this is a truly hearty soup that will keep you feeling full long after lunchtime. Feel free to improvise with this recipe using whatever vegetables or pulses you have to hand.

This vegetarian moussaka is full of flavour and sustenance. Fresh, flavoursome produce is center stage in this recipe that make use of every ounce of an ingredient. If you prefer meat, add 200 grams of sautéed ground lamb to the recipe instead of the lentils.

This delicious fakeaway tikka masala recipe can be made three ways with – chicken, paneer or chickpeas and cauliflower.

Of course you can open a tin, heat it up and pour it over your toast, but this recipe has ten times the flavour and even better you know exactly what’s in it and you can season and spice it up to just how you like it. This is a great way of using up an old loaf.

This delicious veggie lasagne is not only a great way of using up whatever veg is left over in the fridge, but also using milk which is currently one of the most wasted foods in the UK.

This delicious vegetable curry is a great way to use up leftover veggies. Throw anything into it, and remember softer veggies require less cooking. It also goes great in samosas or made in to a pie.

Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest.

This curry is the perfect solution to a glut of cauliflowers and any other veg you have in, just cook, portion and freeze, it will keep for up to 3 months. It's also a great way to use the totally edible but often discarded cauliflower leaves.