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.

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

An exotic winter warmer, this tagine is a fabulous twist for festive leftovers.

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.

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.

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

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

This dish is ideal for weekday suppers as it only takes ten minutes to prepare and uses just one dish for cooking. Use your favourite variety of sausages and swap parsnips for potatoes for an equally tasty result.

Make the strawberry season last all year long with this easy jam. It's a good way to use up under-ripe or tart strawberries - freeze them until you have enough to make a batch of jam.