Dairy free, Wheat and Gluten Free, Vegetarian recipes

  • This traditional dish has been made in Korea for hundreds of years and is an amazing way to make vegetables go further. With this simplified recipe you can try it in your own home.

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

  • This simple recipe creates the perfect addition for the frontline of your fridge and can add a kick to a range of different dishes.

  • 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.