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

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.

If you have leftover cooked potatoes to use, from the fridge or freezer, why not try this delicious, simple recipe from Blas y Tir.

These energy bars are great for using up any nuts or dried fruit you have in the back of your cupboard; desiccated coconut, chocolate chips, or anything else you fancy! For an easy vegan alternative, swap out the butter and honey for vegetable spread and maple syrup.

Chilling in the fridge rather than baking in the oven is the key to this simple yet spectacular fruity, nutty deliciousness which pleases nearly everyone and is great for entertaining.

A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.

Make the most of your potatoes and create this amazing Patatas Bravas with a UK twist dish invented by Albert Bartlett.

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

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!