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.

Children go wild for these burgers, keep them in the freezer for a last minute children’s tea - they can be cooked from frozen. You could also serve them as small meatballs with tomato sauce and spaghetti.

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.

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.