A Scottish twist on a Mexican classic, you can customise these wraps with anything you have to hand, from leftover neeps to fresh tomatoes.

Save those veg from the bottom of the fridge and give them a new lease of life in this inventive curry which is as light as it is healthy. We’ve used madras curry paste (for added kick) – you can choose your favourite. Give it an authentic touch with basmati rice, too.

Comfort food at its best by award-winning chef Neil Forbes of Café St Honore in Edinburgh.

If you want another idea for using up leftover cream, this one's quick and simple. If you don't have quite enough cream, then crème fraiche or whole milk can be used to top up to what you need.

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

This healthier version of nachos is a great way of using up root vegetables with Mexican dips and can be served as a snack or sharing starter when entertaining.

This fast version of pizza is tasty, quick to make and versatile. You can use all sorts of ingredients and load it with lots of different toppings.

This classic soup recipe was put together by Chefs @ School to get pupils thinking about food and how to save it from the bin. Would you try it with your wee ones?

A delicious zero waste brunch, which uses the whole potato, parsnip, broccoli, spring onion and herbs (stalks, peels and all). Or swap out for any leftover veggies you have at home!

This versatile sauce can use up a host of ingredients and can be paired with pasta or egg - two meals in one!