“The frozen pea is not a traditional addition to falafel, but these are delicious. Crunchy and green, they’ll disappear as soon as they hit the table. The beauty of falafels are that you use chickpeas that are soaked but not cooked, making things much quicker." Begin this recipe 1 day ahead. 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.

“A galette is a savoury or sweet free-form pie that is easy to assemble, requires minimal technique and is very forgiving for those (like us!) without pastry skills. You can fill a galette with nearly any damn thing you like. We love mushrooms in autumn, tomatoes in summer and, of course, silverbeet in winter.” 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.

“If you’ve got stock and passata on hand, you’ve pretty much got the base of minestrone. This dish is often on our tables in winter, and really should be called use-it-all soup rather than minestrone." 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.

Use up your favourite fruits with this homemade marmalade recipe. 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.

“For easy, thrifty midweek meals, make this pea puree. It’s a staple in both our houses as an alternative to pesto, and it’s great on toast or baked potatoes, with pasta or warm potato salad, or in soups or a pea and ham toastie.” 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.

“This recipe is in our other cookbooks, but you just can’t have a pantry without preserved lemons! Plus, they are so expensive to buy.” 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.

“When silverbeet is going wild in the garden or crazy cheap at the market, we buy a few bunches and make a big batch of this sauteed silverbeet. We then use it as the base of multiple meals throughout the week. We also love this as a side with pilaf, baked fish and potato rosti.” 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.

“This is our shortish recipe for a bone stock. We don’t often have time to make a 24-hour bone broth, so this recipe is a good compromise that sets you up for a promising week of meals." Begin this recipe at least 4 hours ahead. 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.