Beginner recipes

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

  • Fancy a ferment? You might not have thought of it before, but fermenting is a fab way to use up vegetables and make them last longer.

  • Make the strawberry season last all year long with this easy jam. It's a good way to use up under-ripe or tart strawberries - freeze them until you have enough to make a batch of jam.

  • Impress your friends with this easier-than-it-looks class act dessert from top chef Tom Kitchin.

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

  • Every year we bin £76 million worth of bakery from our homes in Scotland.

  • Here's a new take on a classic hummus, using beetroot to give freshness, lightness and vibrancy.

  • 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 twist on a lasagne recipe using smoked fish and a creamed sweetcorn sauce. A delicious meal for two that is perfect for a night in.

  • Making homemade stuffing is a fantastic way to use up leftover bread and the breadcrumbs can be stored in the freezer to use later.

  • 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.

  • This traditional Geordie recipe has been updated to make a one-pot meal that uses up leftover bacon and cheese. All the family will enjoy this hearty and economical meal.