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

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.

A delicious zero waste brunch, which uses the whole potato, parsnip, broccoli, spring onion and herbs (stalks, peels and all). Or swap out for any leftover veggies you have at home!

New recipes don’t always mean starting from scratch with a set of pristine ingredients. This delicious soup is a brilliant example of that - give it a go.

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?

A comforting and nutritious vegetarian dinner, oozing with a thick saucy vegetable filling and topped with crunchy potato.

Make the most of your potatoes and create this amazing Patatas Bravas with a UK twist dish invented by Albert Bartlett.

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 fish pie uses a pastry topping that doesn't need rolling out, just grating!

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