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?

This delicious recipe can be made using any type of leftover mashed root vegetable, and if you don't have any chives, try using a mixture of finely chopped onions and leeks.

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

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.

Gammon is a practical joint for a family or Christmas lunch. Serve it with parsley sauce, mashed potatoes or a vegetable mash.

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

Take your tatties to the next level, with this tasty recipe using the famous Stornoway Black Pudding.

Save those veg from the bottom of the fridge and give them a new lease of life in this inventive curry which is as light as it is healthy. We’ve used madras curry paste (for added kick) – you can choose your favourite. Give it an authentic touch with basmati rice, too.