Embrace your leftover ingredients with these unique cocktail recipes. Turn coffee grounds, orange peel and brown bananas into fancy flavour drinks that cause a stir. Read more
Banana chutney is a perfect accompaniment to Southern Indian dishes or even cheese or meat dishes. Keep for yourself or give as a gift. Read more
Most piccalilli recipes we’ve seen are missing a trick by not using the leaves and stem of the cauliflower, but not this one. Read more
Enjoy this vegan ramen for a quick, tasty midweek treat. Shiitake mushrooms, spring onions and miso paste give the broth plenty of umami flavour. Read more
The perfect balance of crispy and chewy, these biscuits are a great way to use up any bits of pumpkin that might go to waste. Halloween activity with the kids sorted. Read more
Pumpkin pie has never tasted so good, and so umami. Read more
This Tex-Mex classic gets reinvented with you guessed it, with leftover bits of pumpkin. Read more
A probiotic (that means it’s full of good bacteria) soda that’s delicious on its own or used as an autumnal mocktail or cocktail mixer. Read more
This autumnal veg kimchi uses pumpkin leftovers, but also another seasonal favourite, pears. Read more
To celebrate #PumpkinRescue and help you find a home for seeds from your carved pumpkins, this is our delicious pumpkin seed pesto. Read more
This Thai pumpkin soup is a thrifty autumn warmer. It's a great way to use up the flesh from carved pumpkins around Halloween. Read more
You can eat the skin of pumpkins. A delicious snack to keep those pumpkin skins from the bin. Read more