Crispy lamb cooked with store cupboard spices is a wonderful combination and is a delicious way to use up any minced lamb to create a quick and easy supper dish.

This delicious recipe can be made using any type of leftover mashed root vegetable, and if you don't have any chives, try using a mixture of finely chopped onions and leeks.

Are your bread-end-crusts always forgotten at the bottom of the bread bag? Here’s a fun way to use them up before they go off!

These mini pizzas can be assembled and frozen ahead of time, so all you need to do is take them out of the freezer and cook on baking trays from frozen. You could cut rounds from a 30cm ready-made pizza base for a more authentic pizza. Any leftover bread, bag up and pop into the freezer to use later for breadcrumbs.

You’ve got to try this dish! It’s so easy to make, so tasty and smells amazing! The turmeric and saffron mash not only looks and tastes great but is ideal to use up potatoes. Frozen products like fish fillets and spinach used here are a really useful way to reduce waste as you only take what you need.

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.

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.