A traditional West Country open pie that’s cheap, filling and quick to make. It’s best eaten warm rather than hot, and it’s really good cold so ideal for picnics or lunchboxes.

Make the strawberry season last all year long with this easy jam. It's a good way to use up under-ripe or tart strawberries - freeze them until you have enough to make a batch of jam.

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

It’s much cheaper and simpler to make your own tapenade and great for making leftover bread something more interesting. This will keep in the fridge and can be added to pasta or used to enrich casseroles.

This recipe is an inspired way of using up leftover mashed potatoes and using homemade breadcrumbs.

This ultimate leftover-friendly soup recipe was put together by our partner, Chefs @ School, to get pupils thinking about food and how to save it from the bin.