recipes 20 - 30 mins

  • Are your bread-end-crusts always forgotten at the bottom of the bread bag?

  • New recipes don’t always mean starting from scratch with a set of pristine ingredients, this delicious soup is a brilliant example of that, give it a go.

  • In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the in

  • 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.

  • This seasonal spiced, apple topped French toast is perfect for a lazy brunch with friends and family, a clever classic recipe from Le Creuset

  • We caught up with Ruth from The Edinburgh Fermentarium to get her top tips on fermenting this classic cabbage concoction – sauerkraut.

  • Food photographer, stylist and Love Food Hate Waste supporter Gill Murray shares her easy-to-make strawberry ice pops, perfect for the school holidays:

  • These tasty bites are an amazing way to use up any cornflakes left at the bottom of the box, just add some Cajun spice and transform them into a delicious Southern style coating for chicken.

  • Here is a tasty mid-week family meal that uses up store cupboard ingredients and spices with extra meatballs to freeze for a second meal.

  • Transform your leftovers with this quesadilla recipe from Love Food Hate Waste Scotland ambassador Tony Singh. They will make a great lunch, dinner or snack, and only take minutes to put together.

  • This is so simple and can be done with any leftover cooked meat. You can make the stock or use stock cubes but it’s a real winner with the kids who wolf down the veggies!

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