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 is a neat little dish for being creative with your leftovers. You can have them hot or cook them the night before to take cold to work for lunch. For best results keep your leftover veg in the fridge with your roast until you need them for this recipe.

This delicious vegetarian dish is a great one to have on standby in the freezer and is a good vegetarian option for the main Christmas meal.

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.

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!

New recipes don’t always mean starting from scratch with a set of pristine ingredients. This delicious soup is a brilliant example of that - give it a go.