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Nadiya Hussain kicks off this crafty cooking series by encouraging people to make overlooked, everyday ingredients the star of the show. She demonstrates how to make the weekly shop stretch further with recipes that align with her 'cook once, eat twice’ philosophy.

She shows off her scrappy salad pasta, made by transforming forgotten salad leaves with creamy yoghurt, fresh coriander and rehydrated apricots and homemade pasta; a velvety carrot soup that can double up as another meal later in the week; bean and potato cakes, an economical solution to ensure no potato ends up in the bin; and a banana bark made from chopped bananas smothered in peanut butter, melted dark chocolate and a topping of peanuts.

Meanwhile, food writer Elly Pear shares her recipe for a galette, a free-form, open-faced savoury potato, onion and blue cheese tart.