This healthier version of nachos is a great way of using up root vegetables with Mexican dips and can be served as a snack or sharing starter when entertaining.

This fast version of pizza is tasty, quick to make and versatile. You can use all sorts of ingredients and load it with lots of different toppings.

Use up extra eggs and leftover items from your fridge in this thin rolled omelette.

This recipe couldn’t be easier, a delicious cauliflower recipe created by Tesco chef, Martyn Lee at the Royal Welsh Show 2017. A great way to use the whole vegetable - stalks, leaves and all! Cut into wedges and serve. Great as a side to roasted meats.

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?

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.

These energy bars are great for using up any nuts or dried fruit you have in the back of your cupboard; desiccated coconut, chocolate chips, or anything else you fancy! For an easy vegan alternative, swap out the butter and honey for vegetable spread and maple syrup.

If you’ve never tried this brunch favourite as a savoury dish, you’re missing out. It’s also a great way of using up stale bread – perfect for breakfast, lunch or dinner!

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

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