Full of contrasting textures and flavours, this is one of those recipes that the whole family will love – it works really well with cooked chicken too.

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 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.

We caught up with Ruth from The Edinburgh Fermentarium to get her top tips on fermenting this classic cabbage concoction – sauerkraut.

Pretty much any leftover veggies can be added to this curry, and it's also great for reheating for lunch the next day.

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

Often served with gravy, this traditional Dutch recipe is now our firm favourite when it comes to rustling up dinner using only one pot.

Stale bread can be resurrected with this wonderful breakfast treat. Serve with generous spoonful's of Greek yogurt.

These muffins are ideal for using up ripe bananas. You could also use other fruits that need using up, such as apples, cranberries, oranges, pears or even some tinned fruit!