If you find your fridge is crammed with nearly-used jars of jams, marmalade, chutneys, spreads and sauces, don't throw them away. Just a spoonful or two can transform a dish, adding flavour, colour and texture to curries, canapés, midweek meals, tasty sides, desserts and more. Rather than letting them go to waste, be inspired by our recipe collection.

Take your brownies to the next level with these rich, chocolatey brownies, where the peanut butter (use crunchy or smooth) adds a savoury, salty note with caramel sauce from a jar adding to the gooey texture everyone loves.

Get the recipe for peanut butter caramel brownies here

Transform the humble broccoli into a tasty side in this flavour-packed dish. Roasting the broccoli gives it a crunchy texture, then it's coated in a store cupboard sauce made from sweet chilli sauce, sriracha, oyster sauce and soy. Topped with crunchy peanuts, chilli and spring onions, it's a great side for any meat or fish.

Get the recipe for kung pao roasted broccoli here

The perfect recipe to use up a few spoons of pesto lurking in the fridge, dinner is on the table in under an hour. Taleggio is a lovely Italian cheese which melts to perfection, but if you can't find it, substitute with Brie or Camembert. Mixed with pesto, cream cheese which are spooned over chicken breasts, then topped with breadcrumbs for extra crunch.

Get the recipe for chicken with pesto, Taleggio and roasted tomatoes here

Need a recipe for those sun-dried tomatoes? Look no further, with this simple bread which burst with flavour. Soda bread doesn't require kneading – in fact, the less you handle it, the lighter the result. With no proving or rising either, it will be ready in an hour. It's always best eaten on the day it's made.

Get the recipe for tomato and Cheddar soda bread here

A simple butter with miso, chilli and lime adds a deep savoury flavour to corn, especially when it's topped with Parmesan and parsley. This miso butter would be great on chicken or prawns, or added to any vegetables for extra taste.

Get the recipe for miso, chilli and lime corn on the cob here

A large smoked ham is perfect for a gathering, as it keeps for up to three days in the fridge, offering endless opportunities for sandwiches and leftovers. In this recipe, it's served with a mango salsa made with mango chutney for extra spice, fresh mango and orange. The sticky orange glaze adds extra wow factor and flavour.

Get the recipe for orange-glazed ham with mango and orange salsa here

Cooking pre-blanched gnocchi on the barbecue makes it crisp and inviting. In this vegan recipe, the gnocchi is marinated in pesto and olive oil with peppers. Once cooked, it's dressed with a pesto, olive oil and lemon vinaigrette. You could substitute harissa or red pesto in the marinade, making it a perfect-use up dish.

Get the recipe for barbecued gnocchi, peppers and pesto here

Harissa, the fiery North African chilli paste, is the star of this recipe, combined with mango juice and lemon to pour over roasted green cabbage. Just two tablespoons of harissa and tomato purée are required for a dish which makes a tasty side to roast chicken.

Get the recipe for roasted cabbage with mango and harissa sauce here

This recipe couldn't be simpler or quicker. All you need is some frozen ripe bananas, four tablespoons of peanut butter, a little milk and some dark chocolate for grating. No fancy kit required, the ingredients are just whizzed up. It does melt quickly, so blend it at the last minute just before serving.

Get the recipe for peanut butter and banana ice cream here

If you need to use a few tablespoons of miso paste, this healthy, colourful salad will be your go-to recipe. The dressing is based on carrot and ginger, with the miso adding that wonderful umami, or savoury, flavour. The dressing is simply whizzed up in a blender. The salad itself also has chickpeas, quinoa and toasted seeds, so it's high protein and filling.

Get the recipe for broccoli and spinach salad here

Here's a quick and tasty brunch for one with just five ingredients, a twist on Middle Eastern shakshuka, where eggs are baked in a rich, garlicky tomato sauce, topped with basil pesto. if you'd like to make it more substantial for an easy supper, add some crumbled feta or goat's cheese.

Get the recipe for pesto baked eggs here

Now it's available ready-prepared in cans, jackfruit is having a moment. Here it's the star of this Caribbean stew, which is a coconut curry-style dish, fragrant with spices and chilli, with a few spoons of curry paste to add warmth and heat. Once the jackfruit is cooked, it's shredded with two forks, so it looks like pulled pork, and just as tasty for a vegan version.

Get the recipe for jackfruit stew here

This is a fragrant, aromatic Vietnamese-style dish, where lemongrass and ginger pastes make the preparation quite speedy. The spiced minced pork is served in the lettuce leaves, topped with peanuts and fresh herbs. The recipe is for a slow cooker, but it can be made on the hob and will take around an hour to cook.

Get the recipe for pork lettuce wraps here

This version of an Indonesian potato salad is all made in one tin. It's a warm salad with green beans and beansprouts, served with a divine coconut and peanut butter dressing. It would make a great side for a barbecue and the dressing is lovely with grilled chicken, too.

Get the recipe for gado gado here

Fine, lacy French pancakes make a great breakfast and a simple, yet tasty way to use up any jams or curds which are lingering in the fridge. Made with a few store cupboard ingredients, the batter is rustled up in no time.

Get the recipe for classic crêpes with jam here

Griddled lamb cutlets are served with a hot, spicy peanut sauce based on peanut butter. The ingredients list appears long, but it's mostly store cupboard ingredients and there's not much effort involved in the recipe. If you love chilli, you will love this Ghanian dish.

Get the recipe for lamb cutlets with peanut sauce here

This moist apple sponge is filled with whipped cream mixed with a few spoons of lemon curd, which really takes it up to the next level. The sponges can be frozen and the filled cake will keep for a day in the fridge. It's so simple, and ready in less than an hour.

Get the recipe for apple and lemon sandwich cake here

Tender chicken burgers with a hint of spice, crunchy with a crumb coating, served with a light slaw. The smokiness comes from the smoked paprika in the yogurt marinade. It uses chicken thighs which are marinated overnight. Once cooked, they are coated in sweet chilli sauce and coated with toasted crumbs for an irresistible texture.

Get the recipe for smoky chicken burgers with slaw here

Transform a simple buckwheat pancake into a tempting main meal, filled with soft goat's cheese, sliced ham, grated cheese, pickled onions and fig jam (fig chutney would also be good). The result is sweet, sour and salty. The pancake batter needs to rest overnight and the crêpes can be served warm or at room temperature.

Get the recipe for cheese, ham and fig crêpes here

This warming vegan one-pot is packed with protein from beans and lentils, fresh herbs, potatoes and vegetables. What makes it so tasty is the addition of a little yeast extract (such as Marmite), which gives that deep, savoury taste more often associated with Parmesan or anchovies. So if you're into vegan cooking, bear this in mind when you need more flavour.

Get the recipe for hearty, herby stew here

This perennial family favourite is made in this recipe with a mixture of minced pork, beef and sausage meat to give a moist, tasty loaf and a really good gravy. Of course, it wouldn't be meat loaf without tomato ketchup, which goes into the mixture, is used as a glaze on top and even a dash is added to the gravy.

Get the recipe for meat loaf here

Who doesn't love a chocolate fondant? Here it's given a different twist when orange curd and white chocolate pour out of the hot pudding. Passion fruit curd would work, too, and you only need six teaspoons. Bear in mind that the filling needs to be chilled before baking, so add that in to your prep time.

Get the recipe for chocolate orange pudding here

Bobotie is one of the national dishes of South Africa. It consists of a curried mince (beef or lamb), topped with a savoury egg custard. It's served with rice, chutney and sambals. The use-up factor in this recipe is the addition of tomato chutney, though mango or apricot chutney work well. It's not too spicy and it's a great family dish. Our recipe serves six.

Get the recipe for bobotie here

The slight sourness and sharp zest from marmalade makes a tasty ice cream. Our recipe talks you through how to make it from scratch, but you will need an ice cream maker. Why not cheat a little and use bought vanilla ice cream, left to soften for 10 minutes or so, then follow the recipe, where the marmalade goes into the ice cream with extra to serve.

Get the recipe for marmalade ice cream here

Hake is quite a mild fish, but combine it with a stew of butter beans, smoked paprika, garlic, onions and tomatoes, it's tasty and moist. Best of all, the lemon mayonnaise consists of a few spoons of mayo mixed with lemon zest and juice. A one-pan dish which couldn't be easier.

Get the recipe for hake and butter beans with lemon mayonnaise here

This retro British classic is a perfect use up for mango chutney and mayonnaise, where pieces of cooked chicken breast are mixed up with the chutney and mayo, together with curry powder (or use a paste), anchovies and Worcestershire sauce. So simple to serve as a summer dish with salad, and any leftovers make a mean sandwich.

Get the recipe for coronation chicken here

Using a few spoons of marmalade on chicken adds a lovely sweetness and a sticky glaze. The marmalade is mixed with fresh mint, garlic, and orange zest to coat the chicken, before roasting it in the oven. Fresh orange juice helps to make a sauce, then serve with rice and salad. 

Get the recipe for roast chicken thighs with marmalade here

Yuzu is a citrus fruit which tastes like a combination of lime, lemon and grapefruit. You can find it in Asian grocery stores or larger supermarkets. The creamy filling is made with cream, cream cheese and tofu, where the yuzu and marmalade add a refreshing tang. If you don't have small jars to serve them in, use ramekin dishes or similar.

Get the recipe for yuzu and tofu cheesecakes here

It may sound a bit whacky, but adding a tablespoon of mayonnaise to a chocolate cake gives it a wonderfully gooey texture. Try it in these little soufflés, which are served with a creamy hot chocolate sauce.

Get the recipe for chocolate teaser soufflés here

With just five ingredients, these little nibbles are perfect for a party or pre-dinner drinks. The recipe uses English Stilton, which provides a sharp, salty contrast to the jam, but use any favourite blue cheese. They are made with ready-rolled puff pastry, so are quick to make and very moreish.

Get the recipe for apricot jam and blue cheese canapés here

Make your burgers extra juicy with a bit of spice by simply adding a few tablespoons of sweet chilli sauce and tomato ketchup. Remember to season well with sea salt and black pepper. Barbecue them or cook under the grill, adding your favourite condiments once cooked.

Get the recipe for beef chilli burgers here

Need to cook something with some pesto, sun-dried tomatoes and tomato purée? This easy recipe is a winner, using a sheet of shop-bought puff pastry. It just tastes of summer, adding fresh tomatoes and basil. It will be on the table in 35 minutes, a perfect midweek meal.

Get the recipe for tomato, Gouda and pesto tart here