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 recipe is great for when you find those stale slices of bread left at the end of the loaf.

This delicious vegetarian dish is a great one to have on standby in the freezer and is a good vegetarian option for the main Christmas meal.

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.

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

Italian-style breadcrumbs, flavoured with herbs, garlic and lemon zest. Use generously to add a dash of texture and a pop of flavour to anything from pasta, soups, risotto and salads. Just sprinkle a good helping on top.

A warming sweet treat and a great way to use up sliced white bread that's slightly stale.

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