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!

This is a great alternative to a classic roast dinner, and so easy: all you really need to do is chop some veg!

Perfect as a light starter before a rich Christmas dinner, smoked salmon is readily available in small packets meaning you can ensure you don’t buy more than you need.

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

Sascha at Hugh Grierson Organic, a family-run farm in Perthshire, shows us how to spice up those mince and tatties this Halloween.

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

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.

Bruschetta is a great way of using up items from your fridge, use a variety of leftover cheese, cooked meats, tomatoes and beans, basically anything goes!

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.