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.

This yeast-free bread is easy to make and is a great way to use up either leftover ham or bacon and tomatoes.

A great way to use up extra bread, and easier than you might think!

The perfect brunch dish to use up leftover roast potatoes and cooked vegetables from your fridge!

This hearty and delicious pie would be perfect for Burn's night or any winter night!

This classic soup recipe was put together by our partner, Chefs @ School, to get pupils thinking about food and how to save it from the bin. Would you try it with your wee ones?

Full of contrasting textures and flavours, this is one of those recipes that the whole family will love – it works really well with cooked chicken too.

An exotic winter warmer, this tagine is a fabulous twist for festive leftovers.

The mulled wine flavours in which the chicken is cooked smacks of winter, and is delicious served with a creamy leek mashed potato or baked potato or you could even serve it with couscous. Accompany with seasonal vegetables or braised red cabbage.