We assembled a few bits and pieces to help you create something damn delicious - with whatever you’ve got in your fridge or pantry.

Start cooking like a boss, rather than letting recipes boss you around.


Guides on how to cook with what you've got


Poh Ling Yeow Same Same But Different Salad

Poh Ling Yeow's Sweet Salty Salad

How do you make almost any salad punchy and delicious? Add both sweet and salty (think Thai or Vietnamese salads that don't hold back on the fish sauce)! Poh's book Same Same But Different is our go-to for multiple meal ideas from one ingredient, process or texture.

Sarah Wilson Simplicious Shakskouka

Sarah Wilson's Green Scraps Shakshouka

Brunch cookluck anyone? Toast up any bread on its last legs. Simmer canned beans and veges (stalks, leaves and all). Add eggs. Omnomnom. Genius from Sarah's food saving bible, Simplicious.

Matt Lentil Grown and Gathered roast veg

Matt & Lentil's Roast Veg Salad

Got a bendy veg situation? Amp up the softness by roasting your veg! We love Matt & Lentil's Mustard Carrot and Lentil Salad from their book Grown and Gathered.

Matt Lentil Grown and Gathered Waste Wine Vinegar

Matt & Lentil's Leftover Wine Vinegar

A genius way of using any wine left in the bottle at the end of the night (if you haven't already made plans for coq au vin or risotto! Method from Matt & Lentil's book Grown and Gathered.

Stephanie Alexander Baked Pears

​Stephanie Alexander's Pears Baked as in Savoy

"Pears are capable of infinite changes of flavour," says Stephanie. To make the above: “bake the pears in butter, sugar and vanilla for a magnificent dessert. If I had just 2 pears and 4 people to feed this dessert option would be perfect. It could be made more substantial by serving quality ice cream, or scattering raisins or prunes in the baking dish with the pears.” Get more inspo to expand your ingredient horizons with Stephanie's Cook's Companion App! Sign up and host a cookluck for your shot to win free access to the complete app, with over 2,000 recipes.

Stephanie Alexander pear walnut salad

Stephanie Alexander's Pear and Walnut Salad

Because dessert shouldn't hog all the fruit glory! Love this savoury spin on pears: "Marinate in walnut oil and pear vinegar and add to a salad with blue cheese and walnuts. There is always the option of increasing the amount of cheese or adding a scattering of seeds. And the style of cheese is very flexible. Blue cheese, goat cheese, fresh ricotta, or shavings of parmesan or pecorino would all be very delicious." Keep expanding your ingredient horizons with Stephanie's Cook's Companion App! Sign up and host a cookluck for your shot to win free access to the complete app, with over 2,000 recipes.

Ragu

Giovanni Pilu's Maloredus with Sausage Ragu

Who isn't won over by ragu? It's the perfect vehicle for any veggies that are past their prime, and tougher cuts of meat that'll melt tenderly with some low and slow heat.

Check out the recipe in OzHarvest's Urban Harvest Cookbook. Photo by Anson Smart.

Risotto

Guillaume Brahimi's Chicken Speck and Pea Risotto

Stir up a good convo alongside your risotto, which is perfect fodder for leftover meat! Chuck in a parmesan or cheese rind into the hot stock and you'll amp up the flavour even more.

Check out the recipe in OzHarvest's Urban Harvest Cookbook. Photo by Anson Smart.

Stirring Change Pesto

Georgia's any greens pesto

Loving the “whole veggie” pesto utilising the greens we normally chuck (hello carrot tops!). “Eating the whole vegetable – root to tip – provides the most complete nutrient profile. Too often we’re throwing away the most nutrient dense parts because we haven’t learnt how to use them!”

More ideas to the right, and from Georgia’s e-book Free Nutrition.

Stirring Change compost nutrition

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This project received financial support from the NSW EPA Waste Less, Recycle More initiative funded from the waste levy.