Pheasant meatballs with orzo

If you've got leftover pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper

Root vegetable rice

Looking for something a little different to have with your autumnal roast? This beautiful seasonal saffron-infused vermicelli is just the ticket

Pork & black bean tacos

Contains pork – recipe is for non-Muslims only

If you've got leftover pork from a Sunday roast, give these tasty tacos a try. Serve topped with black beans, avocado and a squeeze of lime

Spicy Singapore noodles

Contains pork – recipe is for non-Muslims only

These spicy noodles are simple to make, low calorie and have a slightly sweet, slightly savoury curry sauce – an ideal way to use up leftover roast pork too

Bhaji burger

We've combined two of our favourite recipes to make a bhaji in a bun. Serve with mango chutney and a fluffy brioche bun

Steak panzanella salad with roasted lemons

Bavette with sharp, sweet roasted lemons and crisp, spiced pitta bread makes a hearty meal that will satisfy even salad-phobics

Curried aubergine with bavette

Creamy coconut and lightly spiced aubergine work wonderfully with bavette steak. Feel free to swap the naan for rice or even homemade poppadums

Lamb kuttu roti

This Sri Lankan dish uses leftover roast lamb, curry spices and flatbreads, fried together with egg and veggies in a delicious coconut-y supper for two

Lamb shoulder & smoky aubergine flatbread

This is loosely based on the Turkish dish of lahmacun, but with a thicker bread base similar to pizza. Great for using leftover lamb, the charred aubergine gives a smoky depth

Summer party cake

This generous cake is big enough to feed a crowd and is a combination of all our favourite summer ingredients: strawberries, Victoria sponge, meringues, fresh cream, white chocolate and buttery shortbread

Gado Gado salad

Aisha Nanor Martin's spicy Indonesian salad has it all; crunchy vegetables, boiled eggs, chilli peanut sauce, fresh coriander, fried tofu and a sprinkling of prawn crackers for added crunch

Garlic & lemon thyme poached potatoes

Cook new potatoes slowly in the oven to keep all their flavour. The leftover oil makes an amazing base for dressings to finish grilled fish or meat