7 mighty dishes to make your food go further

Remember to recycle veg tops and pumpkin skin and stalk.

• Use up your pumpkin, winter squash, carrots, parsnips, sweet potato.

• Chop into equal-sized chunks and roast in the oven, with salt, pepper and oil for around 40 minutes or until sweet, sticky and delicious!

• This can be whizzed up with stock for a hearty soup, mixed through couscous or top a jacket potato with cheese for a quick workday lunch.

Remember to recycle the apple core and banana skin.

• Slice the last apple, 1tbsp of sugar, ½ tsp of cinnamon and soften in a pan over a low heat for 10 mins.

• Spoon between two slices of buttered bread and toast in a pan or sandwich toaster.

• Get creative with filling combinations - berries, bananas, jam or chocolate spread!

Remember to recycle veg tops and eggshells.

• Choose your favourite curry paste or sauce (shop-bought is fine!) and free style with the filling based on what you have to use up.

• For example, go green with broccoli, spinach and cauliflower; go hearty with pumpkin, carrots and sweet potato; keep it simple with boiled eggs; use leftover Sunday dinner meat cuts.

• Serve with rice, chips or a jacket potato.

Remember to recycle eggshells, onion skin, pepper core and vegetable stalks.

• Take a non-stick frying pan and start by cooking off any vegetables, until soft.

• Grated onion, pepper and courgette make a delicious and colourful combo, a few boiled, skin-on, potatoes for extra substance - but anything goes, cooked meats are great too!

• Add your whisked egg to the pan and cook on a low heat until mostly set. Sprinkle with cheese and grill for a few minutes until golden. Yum!

Remember to recycle chicken bones, pepper core and vegetable stalks.

• Take any veg that needs using up as an alternative (or addition!) to your standard fajita base of onions and peppers. Think mushroom, tomatoes, spinach or leftover roasted veggies to give it a boost.

• Season with your favourite fajita spices - pre-pack is fine!

• Throw in your leftover cooked chicken and heat through until piping hot. Enjoy in a wrap or on a jacket potato.

Remember to recycle tomato stalks, root end of the leek, and other vegetable and salad item stalks.

• Mix it up, by using any bread that you have lying around- a pitta, a wrap or a roll. A slice of cooked meat, half a leek, the last tomato… even a spoon of last night’s leftover curry or chilli added to your favourite cheese filling is epic!

• Toast your filling between buttered bread, in a warm pan or in the air fryer.

• Dish up with a side of salady bits from your fridge.

Remember to recycle the banana skin, apple cores, inedible fruit peelings.

• Get creative with the last pieces of fruit - layer thinly sliced banana, apple (no need to peel!) with plain or fruit yoghurt.

• Any other fruits that need using up can be added - the combinations are limitless.

• Sprinkle with crunchy granola, nuts, raisins or crushed up biscuits and a drizzle of honey.