Avoiding food waste is high on every cook's agenda these days, so we've assembled this collection of recipes that turn those extras from last night's meal into a tasty lunch. They're all speedy and simple, and will inspire you to ditch that dull sandwich and replace it with something a little more special.​

Healthy and ready in just 30 minutes, these spicy fajitas use Cajun seasoning for ease, combined with juicy peppers, onions, garlic and chilli. Simply heat the chicken through for a few minutes (rather than cooking it from scratch as in the recipe), then serve with avocado, sour cream and fresh lime.

Get the recipe for chicken fajitas here

In this dish, flaked salmon, quinoa and crunchy salad vegetables are dressed in a coconut and horseradish sauce with a fiery kick. The recipe uses hot-smoked salmon, but it's just as good with unsmoked. You could even speed the recipe up further by using a pouch of pre-cooked quinoa, though even from scratch, it's ready in just 25 minutes.

Get the recipe for salmon quinoa salad here

These croquettes are so utterly moreish, we guarantee you'll be making extra mashed potato regularly as an excuse to make them! The potato is mixed with cream, butter, Parmesan and garlic, coated in breadcrumbs, then fried until crisp. These little bites are lovely served with drinks, but work just as well for lunch with a green salad.

Get the recipe for potato and Parmesan croquettes here

Though we'd be the first to admit there's no better snack than a cold sausage, this savoury cornbread ticks all the boxes for a quick, tasty lunch. Try it topped with a poached or fried egg, and don't forget the ketchup!

Get the recipe for sausage cornbread here

One for spice lovers, this hot sandwich consists of a spicy lamb filling wrapped in flatbreads, then fried until crisp and golden. Finely chop the cooked lamb, then add it to the cooked garlic, ginger and onion mixture. You can buy, rather than make the flatbreads for ease. Serve hot with your favourite chutney.

Get the recipe for Mumbai roadside sandwich here

Paneer is a mild, non-melting cheese, used widely in cooking across the Indian subcontinent. Here it's used in a stir-fry, with aromatic spices, toasted peanuts, tomatoes, cooked rice and chickpeas. It's a quick, healthy vegetarian meal, packed with flavour and texture.

Get the recipe for peanut and paneer rice here

With just five ingredients, this lovely pie, which consists of two sheets of bought puff pastry encasing salty ham, melting cheese and tomato, is simplicity itself. It can be served straight from the oven or at room temperature, and is perfect when paired with a green salad for lunch.

Get the recipe for Italian ham and cheese pie here

Whether you have leftover vegetarian or meat chilli, use our recipe for these fabulous quesadillas as your inspiration. Chilli and cheese are encased in tortillas, fried until crisp and golden, then served with charred pineapple salsa and sour cream. Totally irresistible!

Get the recipe for black bean chilli quesadillas here

Looking for an excuse to pop a couple of extra jackets in the oven? Look no further. In this recipe, the potato is scooped out and mixed with feta, spring onions, garlic and herbs. It's then stuffed back in and baked until the filling is golden and melting, and the potato skins are wonderfully crisp.

Get the recipe for feta and spring onion-stuffed potato skins here

Tagliata is a simple Italian beef salad that's usually made with a thick piece of sirloin, but it's also an excellent way to serve slices of roast beef. The beef is served with Parmesan shavings and rocket leaves, and is often dressed with olive oil and balsamic vinegar. Our recipe has a twist though, with a dressing of rosemary, garlic, lemon and olive oil.

Get the recipe for tagliata here

Traditional char siu takes time to cook, but you can use any lean pork leftovers to make this speedy stir-fry version. The slices of pork are coated in a soy sauce, hoisin and honey mixture, then stir-fried with pak choy, garlic and ginger. Served with rice, it's a dish that delivers on flavour in no time at all.

Get the recipe for char siu pork with pak choy here

Leftover roasted vegetables are great in a salad with couscous, quinoa or pasta, but they can also make a warming meal tossed in tomato passata and spinach (frozen spinach works perfectly). Layer up the vegetables with slices of mozzarella, top with Parmesan, then bake in the oven for 15 minutes. Serve with crusty bread.

Get the recipe for roasted vegetable bake here

Sweetcorn makes a great addition to soups, but any extras can make the tastiest fritters in no time at all. Ours are spiced up a little with chilli and are very simple, but you could add fresh coriander, lime zest and ginger, or use a good pinch of curry powder instead if you prefer. Serve with some sweet chilli sauce on the side for dipping.

Get the recipe for sweetcorn fritters here

There's everything to love about a simple fried cheese toastie, but just imagine one stuffed with slices of potato, crunchy pickled jalapeño chillies, crispy bacon and plenty of strong cheese! Our top tip for the perfect toastie? Use a heavy pan to weigh it down as it cooks to ensure a perfectly crisp exterior and wonderfully gooey filling.

Get the recipe for fried cheese toastie here

Forget snacking on a boring turkey sandwich. Here, cooked turkey is mixed with sausage meat, herbs and egg, then floured, egged and crumbed before frying until crisp and golden. The sausage meat ensures these rissoles are soft and flavoursome, and prevents them from drying out, as is so often the case with turkey. 

Get the recipe for turkey rissoles here

Our miso ramen recipe is not only a healthy lunch idea using leftover noodles, but it's also a great use-up for any vegetables you may have lurking in the fridge. Miso paste adds that wonderful umami, or savoury taste. Top with a boiled or fried egg, and lunch is ready in under 15 minutes.

Get the recipe for miso ramen here

This is such a great combination – strips of steak, fried onions, peppers, jalapeños and gherkins, all topped with a rich cheese sauce. Just skip the marinating of the steak at the beginning of the recipe, then cook the strips quickly to heat through. This idea works just as well with any leftover chicken or pork.

Get the recipe for Philly steak nachos here

Fresh and fragrant with a lovely kick of chilli, these little fishcakes are blended in a food processor, coated in flour, then flash-fried. Serve with a crisp salad and some sweet chilli sauce on the side for dipping. Simply scale down the recipe depending on how much leftover fish you have.

Get the recipe for easy Thai fishcakes here

Any flavour of leftover risotto can be used to make these moreish arancini balls, which are floured, egged and crumbed, then fried until crisp and golden. Just allow around 30 minutes for them to firm up in the fridge. Our recipe serves them with a roasted tomato sauce, but for speed, you could use some pesto as a dipping sauce instead.

Get the recipe for arancini here

Cooked squash or pumpkin can be transformed in a flash into a creamy, comforting soup. Just add some red onions, a touch of chilli and some coconut milk, and whiz up with a stick blender. All you need is some crusty bread on the side.

Get the recipe for squash, coconut and chilli soup here

Yakisoba is a simple Japanese stir-fried noodle dish that's perfect for using up slices of cooked belly pork. With a couple of store cupboard sauces, eggs, noodles and cabbage, it's quick to make – but you can make it even quicker by using straight-to-wok pre-cooked noodles. 

Get the recipe for yakisoba here

This vibrant pasta dish is a new take on spaghetti carbonara, where the ingredients are bound together with eggs and cream. Though the silky, salty Parma ham is the star in this dish (which also contains spinach and frozen peas), it could be replaced with crispy bacon or omitted entirely for a veggie version.

Get the recipe for broccoli, spinach and Parma Ham pasta here

The addition of cooked carrots to a classic hummus recipe makes it much sweeter, and it's a perfect dip to serve with toasted pitta breads or crackers for lunch. There are just seven ingredients, and everything is whizzed up in the blender until smooth.

Get the recipe for carrot hummus here

Got some leftover bolognese sauce? Simply add some chilli flakes (or chilli powder), a can of drained kidney beans and a can of sweetcorn, and you have the perfect filling for enchiladas. The filled tortillas are coated in chipotle paste then covered with grated cheese for maximum cheesy delight.

Get the recipe for beef enchiladas here

This easy pasta salad is a great use-up for cabbage. Simply stir-fry it over a high heat until crisp, then mix it with orzo pasta (use macaroni if you can't find it), lemon, garlic and pine nuts, and add a good slug of olive oil. Top with a handful of freshly grated Parmesan to serve.

Get the recipe for orzo with crispy cabbage, lemon and pine nuts here

Here's a really easy one-pot dish with ham, rice, vegetables and a secret ingredient – a can of condensed mushroom soup, which makes the sauce. It's all put together in 10 minutes and has a lovely topping of bubbling, melted cheese. You can mix and match the vegetables depending on what's to hand, and you could also use leftover turkey or chicken.

Get the recipe for ham and rice casserole here

Who doesn't love a Caesar salad? Complete with creamy avocado, this easy take on the classic recipe is a tasty way to use up chicken. The dressing (a speedy take on the original Caesar dressing) is made with mayonnaise, a little vinegar, mashed anchovies and garlic. Plenty of Parmesan is a must to add that deep savoury taste.

Get the recipe for chicken Caesar salad here

Loaded with cheese, a creamy pasta bake is the perfect dish for using up any leftover cooked pasta you may have. Frankly, you could add any bits and bobs from the fridge, but we love this combination of sautéed mushrooms and crisp bacon. Even better, it's on the table in under 30 minutes.

Get the recipe for mushroom and bacon pasta bake here