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.

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.

A great way to use up extra bread, and easier than you might think!

Impress your friends with this easier-than-it-looks class act dessert from top chef Tom Kitchin.

This yeast-free bread is easy to make and is a great way to use up either leftover ham or bacon and tomatoes.

This recipe uses up all those half eaten jars of pesto and dressings from the fridge and cupboards. As with all these recipes they can be played with, altered and refined depending on the ingredients you have at hand.

An exotic winter warmer, this tagine is a fabulous twist for festive leftovers.

This easy to make fridge cake is a great way to use up leftover chocolate Easter eggs, and makes a wonderful afternoon treat!

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

Paella is a great vehicle for using up any leftover cooked meat or sausage that you’ve got in your fridge.