Italian-style breadcrumbs, flavoured with herbs, garlic and lemon zest. Use generously to add a dash of texture and a pop of flavour to anything from pasta, soups, risotto and salads. Just sprinkle a good helping on top.

A tasty way to use up those leftover sprouts at Christmas.

Crispy lamb cooked with store cupboard spices is a wonderful combination and is a delicious way to use up any minced lamb to create a quick and easy supper dish.

The perfect recipe for homemade gravy for your roast turkey dinner that uses up your veg peelings.

This recipe is great for using up soft fruit past its best, but not when it’s gone so far that it has reached the mouldy stage! This fruit jam is more like a compote than a normal jam and needs to be eaten within a few days. It's quick to make and is lovely served with scones, on toast, mixed into yogurt or spooned onto ice cream.

Impress your friends with this easier-than-it-looks class act dessert from top chef Tom Kitchin.

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.

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

This vegan-friendly gnocchi is very simple to make – and easy on the pocket too. Use baked potatoes or leftover mash which is a bit dried up.

This simple dish for one uses up tiny bits of leftover veg and cooked meat. It can even be stored in the fridge for lunch the next day.