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.

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

Throw these ingredients together in the morning and a warming delicious stew will be waiting for you when you get home.

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

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.

This classic lentil soup is a treat for vegetarians as well as meat eaters, and can be further enhanced with lots of different vegetables.