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.
This fridge harvest frittata is a great way to turn leftover vegetables into a filling meal which is perfect for any time of the day.
Raid your fridge for any leftover meat and wilting greens which you can use to whip up this quick fridge harvest stew.
This fridge harvest crumble is a quick and easy way to use up ripe fruit. Use whatever fruit you have.
This lamb's brain popcorn is crispy and crunchy on the outside and creamy on the inside. It's perfect for people who are wanting to try eating offal. Served with this chilli mayo it makes for an intelligent snack.
This creamy salmon and red capsicum dip can be made cheaply by using salmon offcuts. Simply poach the offcuts and then use your fingers to remove the cooked flesh. Delish!
Making pâté sounds intimidating, but it’s one of the quickest and easiest nose-to-tail dishes to make. You can serve this easy chicken liver pâté at home without breaking the bank.
Using a slow cooker for this tripe with onion and parsley recipe ensures that the tripe is tender and keeps that distinctive smell under wraps while it cooks.
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.
These kidneys in sherry and mustard sauce make a great brunch or lunch. Recipe thanks to Jax Hamilton, runner-up in Masterchef NZ season 2 in 2011.
Save any fat and skin you have trimmed off your pork shoulder before roasting to make this crunchy pork popcorn. Unlike regular pork crackling which is cooked in the oven, this recipe is cooked in a fry-pan.
Bone broth is a great way to warm your body, soothe your gut and make sure you’re using all parts of the animal. Bone broths taste great and can be used in place of any stock or simply in a cup on their own with turmeric or other spices.
If you have an abundance of persimmons and don't know what to do with them, try this delicious dense but moist persimmon loaf.
Use leftover roast pumpkin to whip up this quick and easy pumpkin hummus. Toast stale bread to serve alongside it for a tasty snack.
Enjoy something different for dinner with these pumpkin falafel wraps. If you don't want to make your own flatbreads, use bought pita bread or tortillas. This recipe uses leftover roasted pumpkin.
This delicious spiced chicken and pumpkin bake is a great one-dish meal to feed your family. Once you have made this dish, save some of the cooked pumpkin to make pumpkin falafel wraps and hummus.
Feed your family with this cheap and filling chili bean and potato bake. Recipe thanks to the Healthy Food Guide.
It's skins and all in this feijoa jam recipe so nothing is going to waste.
This feijoa paste is a delicious treat - either as a sweet on its own or as an addition to your next cheese board.