Chef, cookery tutor and owner of Pop food business in Edinburgh, Steve Brown, shares his Halloween themed risotto recipe.

Michael and Savanah were winners of our Halloween-themed 'Don't Be Afraid of Your Leftovers' school competition in partnership with Scottish Business in the Community and Good Family Food.

Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.

If you have leftover cooked potatoes to use, from the fridge or freezer, why not try this delicious, simple recipe from Blas y Tir.

Chilling in the fridge rather than baking in the oven is the key to this simple yet spectacular fruity, nutty deliciousness which pleases nearly everyone and is great for entertaining.

A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.

Make the most of your potatoes and create this amazing Patatas Bravas with a UK twist dish invented by Albert Bartlett.

Here's a new take on a classic hummus, using beetroot to give freshness, lightness and vibrancy.

In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside. Boom!

Making Banana Bread is a popular way to use up leftover bananas, but if you've also got half a jar of peanut butter in the cupboard you can take this classic bake to the next level!