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 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.

Three great topping ideas to use up any leftover ready cooked potatoes that you have.

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!

Here is a tasty mid-week family meal that uses up store cupboard ingredients and spices with extra meatballs to freeze for a second meal.

A great dish for making the most of any spare spuds lurking in your cupboards. Traditionally potato babka would be eaten as a side dish but it could easily be used as a tasty vegetarian main.

If you've got an air fryer you have got to try these Cheesy Bites! With just a few ingredients, they make a perfect party nibble and are irresistible dunked into cranberry sauce.

A great way to use up extra bread, and easier than you might think!

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

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