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.

It's sweet and spicy, this pumpkin soup is an autumn favourite and perfect if you're making soup for the first time

Delicious and easy recipe perfect as a starter, main or party food.

This versatile sauce can use up a host of ingredients and can be paired with pasta or egg - two meals in one!

These gluten-free Yorkshire puddings by Becky Excell seem to have a reputation of their own these days. If you’ve got eggs and milk that you need to use up fast, this is a great way to transform them into something everyone loves.

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.

If you want another idea for using up leftover cream, this one's quick and simple. If you don't have quite enough cream, then crème fraiche or whole milk can be used to top up to what you need.

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

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?

An easy, deliciously chocolatey way to save that leftover Christmas pudding from the bin by Scotland's National Chef, Gary Maclean.