Melbourne chef Matt Wilkinson hates waste. So much so that he encourages creative cooking to ensure every bit of leftover produce is not only used up, but savoured, as in these baked and roasted revelations.

Vegetable and feta pot pies

A hearty vegetarian pie to warm up those cold autumn nights.

Roasted tomato ragu with cheesy garlic bread

Use this ragu on pasta, as a pizza base, or simply serve on its own with cheesy garlic bread and great anchovies.

Vegetarian spiced 'shepherds' pie

This is really a way to use up leftover grains, pulses or beans. If you don’t have leftover rice, or not enough, fill out with extra vegies or add some canned lentils or beans. It’s a samosa filling recipe adapted to vegie and rice leftovers we use at home.