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.

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

A classic Scottish sweet treat, that’s surprisingly easy to make yourself!

A tasty way to use up those leftover sprouts at Christmas.

This delicious recipe can be made using any type of leftover mashed root vegetable, and if you don't have any chives, try using a mixture of finely chopped onions and leeks.

A great dish for making the most of any spare spuds lurking in your cupboards. Traditionally potato babka would be eaten as a side dish but it could easily be used as a tasty vegetarian main.

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