Hugh Fearnley-Whittingstall is a chef, campaigner and television personality best known for the Channel 4 series River Cottage.
He champions the use of home-grown and locally sourced ingredients in his recipes and has most recently been campaigning against the waste produced by large retailers and food producers.
Hugh Fearnley-Whittingstall's top tips for cutting down on food waste.
This beef salad recipe is perfect for using up leftover roast beef.
Hugh Fearnley-Whittingstall turns leftover mash into fluffy potato cakes.
One of the most delicious ways to use up leftover risotto.
This makes an excellent lunch or light supper.
Cornbread is a classic American dish often served with chilli.
Rillettes is a style of preserved meat similar to pâté.
Hugh Fearnley Whittingstall shares his recipe for a hearty French stew.
This cake works equally well eaten cold or served warm with clotted cream.