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 tasty soup is perfect for lunch or quick evening meal. You can add any leftover cooked pumpkin or kūmara.
Slow cooking brings out the flavours in this winter warming lamb neck chops stew. This dish is perfect to put in a large slow cooker at the beginning of the day - you will come home to a house smelling of Italian flavours.
This warming soup is a great way to use up leftover chicken and vegetables.
Don't throw out your broccoli stalks, they are a key ingredient in this nourishing soup from Dr Libby Weaver.
Stewing is a good way to preserve fruits like apples, pears and feijoas. Keep them in the fridge and eat within a few days or freeze for later use.
This easy microwave curd can be made with any sort of citrus: lemons, limes, oranges, grapefruit, mandarins or tangelos they can all be used to make this tasty curd.
This cheese and bacon bread pudding from the winter edition of Easy Choice is bound to become a family favourite. You can use any vegetables you like.
Turn your leftover roast chicken into this comforting chicken noodle soup.
Transform leftover beetroot and carrot salad into this delicious soup. Jazz it up with a dash of cream and some garlic croutons.
These bacon bread cases are easy to make and can be eaten for breakfast, lunch, dinner or a snack. They're also the cover recipe from the Autumn edition of Easy Choice.
What's different about this leek and potato soup? Unlike other recipes, this one uses the green leek leaves as well as the white part of the leek to give you more bang for your buck. It's an added bonus that you are reducing food waste the same time.
Brimming with leek greens and silverbeet stalks, this delicious Autumnal vegetable tart is the perfect zero-waste meal. The best thing is you can adapt the recipe to use whatever greens you have on hand.
Turn leftover cooked pumpkin into these delicious pumpkin muffins. They're perfect for breakfast, a lunchbox treat or afternoon snack.
Need some dinner inspiration? Try this chicken and vegetable pie - we're pretty sure it will soon be your new family favourite.
Turn your kid's uneaten bread crusts into these chocky bready muffins - they're perfect for the lunchbox or a quick dessert.
Treat yourself with these feijoa skin muffins - not only are they delicious (they taste like tangy fruit lollies), you can thank yourself for reducing food waste as well!
The beauty of this summer vegetable slice is that it can be eaten for breakfast, lunch or dinner!
Turn your courgette glut into burgers with this courgette burger recipe. They are a light, meat-free alternative.
If you've got a bumper crop of tomatoes, get busy making this tomato chutney - it is easier than you may think.
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.
Get more vegetables into your diet with these green garden crackers. These are perfect for using up limp or wilted greens.
Turn your cabbage into this simple and versatile Japanese savoury pancake. Make it your own by topping it with your favourite toppings.