This simple recipe creates the perfect addition for the frontline of your fridge and can add a kick to a range of different dishes. Experiment with what vegetables you add over and above the chilli and garlic and see what flavours work for you - or what needs saving! The length of time needed for the ferment can be longer if the room temperature is colder.

A speedy supper for one made in one bowl that is delicious and saves on washing up!

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.

It's sweet and spicy, this pumpkin soup is an autumn favourite and perfect if you're making soup for the first time

This spiced turkey curry uses up leftover turkey and vegetables. Any green vegetables like broccoli, french beans and peas can be added at the end with the turkey.

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 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.

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