In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside. Boom!

Here's a new take on a classic hummus, using beetroot to give freshness, lightness and vibrancy.

This classic lentil soup is a treat for vegetarians as well as meat eaters, and can be further enhanced with lots of different vegetables.

This simple recipe creates the perfect addition for the frontline of your fridge and can add a kick to a range of different dishes. Experiment with what vegetables you add over and above the chilli and garlic and see what flavours work for you - or what needs saving! The length of time needed for the ferment can be longer if the room temperature is colder.

Paella is a great vehicle for using up any leftover cooked meat or sausage that you’ve got in your fridge.

This vegan-friendly gnocchi is very simple to make – and easy on the pocket too. Use baked potatoes or leftover mash which is a bit dried up.

This simple dish for one uses up tiny bits of leftover veg and cooked meat. It can even be stored in the fridge for lunch the next day.

This delicious curry can be made using cubes of leftover lamb from your Sunday roast.

Crispy lamb cooked with store cupboard spices is a wonderful combination and is a delicious way to use up any minced lamb to create a quick and easy supper dish.

Chef, cookery tutor and owner of Pop food business in Edinburgh, Steve Brown, shares his Halloween themed risotto recipe.