Sascha at Hugh Grierson Organic, a family-run farm in Perthshire, shows us how to spice up those mince and tatties this Halloween.

Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.

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

Lettuce that has gone limp can still be put to use, and it is magically transformed in this rich, sophisticated soup.

Make the most of leftovers from a Christmas meal by combining cooked turkey, cranberry sauce and stuffing in these festive pasties.

This is a good recipe for using up odds and ends from the fridge, you could top the corn chips with leftover cooked sausage and great for using up any leftover cheese.

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

Making Banana Bread is a popular way to use up leftover bananas, but if you've also got half a jar of peanut butter in the cupboard you can take this classic bake to the next level!

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!

Perfect for veggies (and vegans if you omit the cheese) this lentil bolognese is a brilliant weekend dinner option for just £1.40 a head. We promise carnivores won't even miss the meat!