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

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

Stale bread can be resurrected with this wonderful breakfast treat. Serve with generous spoonful's of Greek yogurt.

These muffins are ideal for using up ripe bananas. You could also use other fruits that need using up, such as apples, cranberries, oranges, pears or even some tinned fruit!

Mince pie overload? These delicious brownies will give them another life.

A great way of using up bananas that are past their best!