IT’S ALL GOOD
“Blanch surplus vegies in salt water, refresh then blend ‘til smooth. Add these purees to risottos, pies and pastas.”
– Josh Niland
WE ARE LIVING in complex and challenging times. Many of us fear for the future of our planet, and yearn for ways to make life simpler. We find ourselves drawn to long-lost skills and practices to ground and connect us in ways that are more ethical and sustainable. Because it is increasingly clear that the personal choices we make are political: amidst our busy lives, how and what we feed ourselves and our loved ones can make a difference.
The logic of this book is simple. Each chapter features a shopping basket of seasonal produce – an example of a weekly shop that contains a selection of well-chosen complementary ingredients. Vegetables and fruits are always central, with an emphasis on buying whole produce where possible. In addition, each basket features a different protein, such as fish, cheese, chicken or pulses, to create complete and nutritious meals. From there, you add your pantry staples. The idea is that a small shop should stretch far if you know what to buy and how to use it well.
Use the ideas in this book to help you run a more sustainable kitchen. Our hope is that the information here will enable you to look at a kilo of carrots, a dozen eggs or a bag of beef bones and five meal ideas will spring to mind. Using it all will change the way you shop, cook and eat.
This is an edited extract from Use It All by Alex Elliott-Howery and Jaimee Edwards (Murdoch Books, $39.99). Photography by Cath Muscat. Styling by Vanessa Austin. Available September 29. Pre-order now via Booktopia Books.
SAUTEED SILVERBEET
MAKES 5-6 CUPS (650-700G)
“When silverbeet (Swiss chard)
