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

Two of your favourite breakfasts combined, using up leftover Halloween pumpkin!

What yummier way to use up the seeds from your Halloween pumpkin?

Transform your leftovers with this quesadilla recipe. They will make a great lunch, dinner or snack, and only take minutes to put together. The recipe uses spare bits of veg from the fridge but anything goes, be creative!

This recipe is great for using up soft fruit past its best, but not when it’s gone so far that it has reached the mouldy stage! This fruit jam is more like a compote than a normal jam and needs to be eaten within a few days. It's quick to make and is lovely served with scones, on toast, mixed into yogurt or spooned onto ice cream.

This fast version of pizza is tasty, quick to make and versatile. You can use all sorts of ingredients and load it with lots of different toppings.

When cooking a mince dish like this one it makes sense to double up and freeze a second meal for another day.

Michael and Savanah were winners of our Halloween-themed 'Don't Be Afraid of Your Leftovers' school competition in partnership with Scottish Business in the Community and Good Family Food.

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

Impress your friends with this easier-than-it-looks class act dessert from top chef Tom Kitchin.