With a little bit of love and the right recipe you can turn any ingredient into a tasty meal that will be too good to waste. What do you need to use up? Let us help you.
Find A RecipeThis raspberry and avocado ice cream by Irina from Nourishing Works is an easy, delicious and healthy way to use up avocados, should you be in the fortunate position to have too many (or have some over-ripe ones). It's dairy free and you can use maple syrup to make it vegan.
This year lots of little radishes popped up in our garden, thanks to New World's little garden promotion last year. The only problem is no one in our household likes the taste of radish. This easy pickle solved the problem of excess radishes.
Turn the woody ends of your asparagus spears into this easy asparagus stalk pesto. Use the pesto as a dip, spread, salad dressing or pasta sauce.
These feijoa fritters will become a family favourite. They're perfect for an after school treat.
It can be easy to buy and double up on spices then find yourself with too many! This recipe is a fun way to use up some of those spices.
Quick and impressive, and a great way to enjoy peaches or try with other fruit!
This raspberry and avocado ice cream by Irina from Nourishing Works is an easy, delicious and healthy way to use up avocados, should you be in the fortunate position to have too many (or have some over-ripe ones). It's dairy free and you can use maple syrup to make it vegan.
This year lots of little radishes popped up in our garden, thanks to New World's little garden promotion last year. The only problem is no one in our household likes the taste of radish. This easy pickle solved the problem of excess radishes.
This potato, kumara and beef hash transforms leftover vegetables and meat into a delicious and versatile breakfast or brunch dish.
These cheesy potato bombs are a quick and tasty way to use up leftover mashed potato and breadcrumbs.
This is an easy way to use up leftover mashed potato and makes a quick afternoon snack for hungry teens.
Use up leftover chicken, rice and cooked pumpkin in a cheesy casserole.
This spicy slow cooker vegetarian soup won't break the bank. It's perfect on a cold winters night.
This is a diy alternative for mild American mustard.
These budget crackers are so simple and easy and take no time to make.
If you have leftover yoghurt, why not try making your own. This makes 1 litre of yoghurt.
Making your own pasta is a great way to save money and reduce how much plastic you use
This Autumn lentil salad uses seasonal pumpkin and beetroot.
If your celery is starting to go limp or you don't enjoy eating the inner stalks of the celery, then soup is the answer.
These salmon burgers with lemon slaw use cupboard staples for a tasty low cost burger
These easy beef burgers with wedges include ingredients which are cheap and in season in Autumn making a low cost alternative to Friday night takeaways.
These pizzas are made from pita pockets and use cupboard staples to make your money go further.