Pretty much anything that’s close to its use-by date can be transformed under the guise of a Spanish omelette. You can include cooked potatoes, cooked vegetables such as peas, leeks, carrots, courgettes, onions etc, that last rasher of bacon and cheese that’s going hard around the edges.

This dish is ideal for weekday suppers as it only takes ten minutes to prepare and uses just one dish for cooking. Use your favourite variety of sausages and swap parsnips for potatoes for an equally tasty result.

Three great topping ideas to use up any leftover ready cooked potatoes that you have.

A delicious zero waste brunch, which uses the whole potato, parsnip, broccoli, spring onion and herbs (stalks, peels and all). Or swap out for any leftover veggies you have at home!

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

This classic lentil soup is a treat for vegetarians as well as meat eaters, and can be further enhanced with lots of different vegetables.

The fastest, easiest stir-fry! Just brown your mince, stir-fry those veggies and this dish will be ready in under 30 minutes.

This hearty stew is delicious, filling and uses up your leftover veggies. What's not to like?

Throw these ingredients together in the morning and a warming delicious stew will be waiting for you when you get home.

Here is a tasty mid-week family meal that uses up store cupboard ingredients and spices with extra meatballs to freeze for a second meal.