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?

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.

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.

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

This hearty and delicious pie would be perfect for Burn's night or any winter night!