A bit of leftover naan, ciabatta, baguette or flatbread is the perfect vehicle for using up all sorts of odds and ends in the fridge. Stick it under the grill and hey presto: homemade ‘pizza’

Pickled peach is wonderful on a green salad or with cheese. It’s also a thrifty way to preserve a summer’s favourite stone fruit

Lacto-fermentation is a great way to preserve a glut of summer vegetables. And it’s easy, too

The oil from a tin of fish is an umami bomb to be deployed in all sorts, from kedgeree and fry-ups to potato salad

Roast mushy or under-ripe strawberries with a few sweeteners and aromatics to add depth, and turn an inedible bowlful into something quite remarkable

Soak stale bread in a tomatoey dressing, add red onion and fresh tomato, season at will and, hey presto, you have a panzanella

Add lemon juice and a bit of garlic to the near-empty jar of tahini and shake for a superb dressing – it’s lovely on this Palestinian cooked salad

There’s a lovely variety of textures in these crushed roasties

This tutti frutti sorbet of anything you fancy will make your fruit bowl go further

What to do with a leftover barbecued sausage? Add broccoli and beans for a quick and easy midweek meal

Salted caramel made with bacon fat? Surely not! Then again, whyever not?

A green goddess salad without eggs tossed in a knockout dressing using tasty odds and ends you might otherwise have thrown away

Hearty, nutritious and a thrifty way to give unused fruit and veg some love

Beetroot leaves are nutritious, thrifty and work brilliantly mixed into a hash with other leftover vegetables. Just top with a fried egg and away you go …

Wake up tired tortillas and leftover chicken by adding your favourite Mexican-inspired toppings to create the classic Mexican ‘toastie’

Welcome to a win-win vegetarian Italian classic: it’s simple, delicious and makes clever use of old bread

Brown bananas make a toffee-like curd to spread on toast or to eat straight from the jar

Italian-style meringues from egg whites that will keep for weeks (or make them into a stunning pavlova

Craft yourself some Glamorgan sausages out of stale bread, dark green leek tops and bean water

The use of bean water in your baking makes use of a miracle ingredient and saves money on expensive eggs, too