Full of contrasting textures and flavours, this is one of those recipes that the whole family will love – it works really well with cooked chicken too.

Bruschetta is a great way of using up items from your fridge, use a variety of leftover cheese, cooked meats, tomatoes and beans, basically anything goes!

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.

A delicious, quick and easy recipe for sea bass which is good for using up leftover single cream and lemon.

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.