Use it All: The Cornersmith guide to a more sustainable kitchen

Buy less, buy whole, use it all This practical handbook is an invitation to reduce food waste while eating generously. It's a book for people juggling real life and trying to make better choices in their kitchens. For years Alex Elliott-Howery and Jaimee Edwards, from boundary-breaking food community Cornersmith, experimented in their home kitchens to figure out how to feed their families efficiently, affordably and sustainably. The result is this invaluable guide to modern food wisdom. Structured around weekly seasonal shopping baskets, it includes: - More than 230 recipes with alternative flavour combinations so you can adapt a recipe to what you have on hand (and never get bored!) - Clever ideas to make the most of the whole ingredient so that a little goes a long way - Waste hacks for turning tired produce or offcuts into something special. Use It All offers a simple, delicious way to cook and eat by buying less, wasting less and making more with what you've got.

Table of Contents:
'SHOPPING BASKET 1' EGGS Whiskey sours Spicy nuts and seeds Toasted muesli Coconut macarons Cured egg yolk Strawberry curd Mayonnaise Baked eggs The best vegetable slice BROCCOLI Charred broccoli Tired broccoli toasties Whole broccoli pesto LEAFY GREENS The best green sauce What's-in-the-fridge tabbouleh-style salad Green pockets SOFT HERBS Spicy green Thai-style sauce Pesto Salsa verde Chimichurri PARMESAN Parmesan rind broth Coral's parmesan biscuits Parmesan and cracker crumbs RICOTTA Salted left-over ricotta (ricotta salata) Baked ricotta Spinach and ricotta dumplings in lemon butter sauce RHUBARB Rhubarb compote Roasted rhubarb cheat's relish Rhubarb ketchup Rhubarb and ricotta tea cake 'SHOPPING BASKET 2' A WHOLE FISH Whole baked fish Cheat's marinara Fish tacos Picnic fish sandwiches Rustic fish stew Fish stock Fish cakes SWEETCORN Corn cob stock Cheat's tortillas Charred sweetcorn in their husks Quick pickled sweetcorn salsa Creamed sweetcorn Cornbread A WHOLE LETTUCE Stir-fried left-over lettuce Soy-pickled lettuce Charred or barbecued lettuce wedges Lettuce cups CUCUMBERS Cucumber salad with sesame seeds and peanuts Gin-pickled cucumbers Charred cucumber salad with salad onions and mint oil GARLIC Pickled garlic Roast garlic paste for pizza, pasta and dressings Toum (Lebanese garlic dip) GREEN ONIONS Left-over spring onion pancakes Fried spring onions and flavoured oil Dijon mustard Poached fruit Vincotto Wine vinegar PEANUTS Peanut butter Candied peanut treats Miso satay sauce Satay salad bowl A WHOLE PINEAPPLE Pineapple skin syrup Pineapple soda Charred pineapple with honey, salt and lime Pineapple hot sauce Whole pineapple cake (Gluten free) MANGOES Mango skin syrup Mango compote Quick mango relish Mango yoghurt cake 'SHOPPING BASKET 3' A WHOLE CHICKEN Ava's sticky kimchi chicken pieces Chicken and vegetable dumplings Jude's mum's Hungarian chicken Chicken meatballs The magic poached chicken Vietnamese-style chicken salad Taco Tuesday spiced shredded chicken Chicken sandwiches Roast chicken scrap stock A WHOLE CAULIFLOWER Whole cauliflower bake Cauliflower fritters Cauli schnitzels Turmeric-pickled cauliflower stems Roasted cauliflower florets Sauteed cauliflower stems and leaves Raw cauliflower salad LEEKS Braised whole leeks Leek and not-much-chicken pie Sauteed leek tops FENNEL Shaved fennel, orange and black olive salad Spicy fennel top green sauce Roasted fennel with citrus zest and chilli BERRIES Berry jam Strawberry and fennel shrub Strawberry shrub cocktail Berry jam drops Tired berry sauce ROLLED OATS, SESAME SEEDS AND TAHINI Raw muesli mix Tahini-roasted muesli Bircher muesli Easy homemade muesli bars 'SHOPPING BASKET 4' A WHOLE CABBAGE Kitchen scrap sauerkraut Sauteed cabbage and apple Spicy pickled cabbage Quick cabbage curry As you like it pancake A lesson in making slaw POTATOES Potato pikelets Sweet potato fritters Potato peel chips! Giant potato rosti The simplest potato gnocchi LENTILS Red lentil and potato dal Easy lentil salad Lentil stew SAUSAGES Tiny sausage meatballs Potato pizza with garlic, rosemary and sausage Sausage rolls ONIONS Caramelised onions Sticky onion relish Quick pickled red onion APPLES Super-quick stewed apple Rescued apple chutney Left-over apple skin caramel Homemade scrolls 'SHOPPING BASKET 5' MUSHROOMS A batch of mushroom Bolognese Mushroom duxelle Mushroom salt Dried mushrooms Mushroom, rice and greens pie Fried mushroom dumplings RICE Rice fritters Fried rice Breakfast rice porridge Pilaf Oven-baked risotto KALE Bright green garlicky kale Kale chips Kale, seaweed and sesame seasoning mix GREEN BEANS Black pepper green beans Use it all green bean relish The most delicious way to cook tired green beans Fermented garlicky green beans GRAPES Roasted wrinkly grapes Quick pickled grapes Tired grape and date paste DRIED FRUITS Wholemeal dried fruit slice Clear-out-the-pantry cookies 'SHOPPING BASKET 6' SILVERBEET A batch of sauteed silverbeet Silverbeet and potato curry Whole-bunch-of-silverbeet soup Sauteed silverbeet stems Silverbeet galette BEEF BONES Basic beef bone stock Pasta in broth Minestrone Cheat's ramen Creamy mushroom soup Roasted tomato soup A BUNCH OF CELERY The most delicious way to cook tired celery Waldorf salad Quick pickled celery Garlicky celery leaf pesto FROZEN PEAS Herby pea puree Curried peas Pea and mint soup Chickpea and pea falafel CHICKPEAS Chickpea flatbreads Socca Homemade bhaji mix Hummus CITRUS Whole fruit marmalade Whole lime or lemon pickle Citrus zest butter Preserved lemons or limes Preserved lemon gremolata Blood orange tarte tatin 'SHOPPING BASKET 7' A WHOLE PUMPKIN All-purpose roasted winter vegetables Winter vegetable salad Hearty roast vegetable soup Curried vegetable pocket pies Seeded pumpkin soda bread Spicy pepitas Pumpkin skin and vegetable-scrap stock Pumpkin and sage sauce for pasta, lasagne or ravioli BACON A BUNCH OF BEETROOT Beetroot and barley risotto Beetroot stem salsa Beetroot chocolate brownies Whole beetroot salad CARROTS Vietnamese-style pickles using one carrot Carrot kimchi Carrot salad with carrot tops WOODY HERBS Healing herbal tea Flavoured herb vinegar Herby salt DRIED BEANS The best baked beans Mexican-style beans and refried beans PEARS Honey caramel roasted pears Savoury-roasted pears Pear butter BANANAS Quick banana and coconut chutney Banana whip: the quickest ice cream ever Banana chips Black banana jam GINGER Quick pickled ginger Ginger cookies Spicy kitchen scrap paste Use it all loaf 'SHOPPING BASKET 8' TOMATOES All-purpose roasted tomato sauce Slow-roasted wrinkly tomatoes Semi-dried tomatoes Simple tomato salad Tomato rice Quick tomato ketchup EGGPLANT, ZUCCHINI AND CAPSICUM Zucchini mash Zucchini, mince and bread kofta Simple zucchini salad Ratatouille Summer harvest lasagne Roasted wrinkly vegetable pickle Roasted capsicum harissa Stir-fried chilli eggplant Indian eggplant kasundi Harissa-roasted eggplant CHILLI Easy sambal Make your own chilli flakes Fermented chilli paste BASIL Basil pesto Basil ice cream Basil-infused booze MINCE Spiced mince Less-meat mince for burgers Breadcrumbs Croutons Crackers from old bread French toast Panzanella STONE FRUITS Plum and honey ice blocks Simple peach salad Grilled peaches with honey and salt Homemade jam Cornersmith muffins

About the Author :
Alex Elliott-Howery is a leading voice on the war on food waste, co-founder of boundary-breaking food community Cornersmith in Sydney, a media personality who demos food hacks as the warm-up act for bands at festivals. This is her third book. Jaimee Edwards teaches fermentation and traditional cooking skills at the Cornersmith cooking school and her food writing has appeared in every major Australian food publication.