“Nothing screams comfort like a cheesy lasagne, and this one gives you extra ragu for another day. My best tip for less-waste, less-fuss cooking is to make a double batch. You’re going through the process anyway, so put twice as much in the pan.” – Tom Walton

“One-tray baking is such a satisfying way to cook. It’s versatile and makes it much more achievable to cook larger amounts to give you leftovers. Use a large baking tray for this recipe, or split over two smaller trays. Feel free to use other vegies you may have on hand, like wedges of cabbage, cauliflower or zucchini, so they aren’t wasted.” – Tom Walton

“Tuna mornay is one of those retro childhood dishes that sits on the fence of love/hate, depending on how well it was made. With a light sauce and punchy, cheesy breadcrumb topping, this version will have you coming back for leftovers, which there are from making a double batch. Freeze before baking for an easy meal straight from the freezer.” – Tom Walton. You’ll need 2 x 2L-capacity baking dishes.

“I’ve given this pie a little Middle Eastern spin with falafel vibes. Making less go further is a big part of affordable, less waste cooking, and I love how far a head of broccoli extends when you finely chop it.” – Tom Walton

“A family favourite! I’ve left the spice out of this recipe to keep it family friendly, but feel free to serve with some harissa or chilli oil if you want to add a kick. And trust me on the pickle juice in the sauce! Leftover meatballs also make for a great pita wrap with some hummus, salad and pickles.” – Tom Walton

“I make this gratin on those days when I want to make something delicious from what’s on hand – some potatoes, onions from the pantry and a piece of pumpkin, leftover spinach and all the dairy from the fridge. We enjoy this as both a standalone meal that the kids enjoy or part of a larger meal. Leftovers are so good reheated, and take the time out of making it again when you crave it!” – Tom Walton