Cut down your food waste and help us work toward a cleaner planet with a host of easy recipes that showcase leftover produce. Join us in the fight against waste by supporting food rescue organisation, SecondBite. The non-profit has teamed up with Coles to ensure any unsold, edible food goes to those in need this winter. From July 12 – 25, Coles shoppers can help support the SecondBite Winter Appeal by purchasing a $2 donation card at the supermarket checkout or by making a donation of their choice in store or via Coles Online. Donations will also be accepted at Liquorland, Vintage Cellars or First Choice Liquor Market stores until August 1. For more information about SecondBite, please visit secondbite.org.

Smashed cucumbers with tahini and coriander oil

OzHarvest's Jez and Lauren share their smashed cucumber recipe, perfect for any cukes that have gone a little limp in the fridge.

XO and mozzarella arancini, pumpkin puree and cabbage mallung (mixed greens)

OzHarvest's Jez and Lauren share their take on the classic Italian arancini.

Vegetable crisps

"This is a very versatile recipe that works well with any starchy root vegetable and even some of the cabbage family (savoy cabbage and kale). This recipe uses beetroots, jerusalem artichokes, carrots and celeriac.”

Chicken soup with sourdough dumplings

Skye Gyngell shares this nourishing and soulful no-waste soup from her London restaurant, Spring.

Kitchener buns with jam and cream

OzHarvest's Jez and Lauren share their take on an Aussie bakery classic.

Spiced meatballs in smoky tomato sauce

Nothing really beats homemade meatballs in tomato paprika sauce, especially on a chilly day.

Basque cheesecake with pomegranate syrup

Jez and Lauren from OzHarvest elevate a classic French dessert with seasonal fruit.

Beetroot and cashew dumplings with tomato coconut curry

“Great produce and flavours but simple cooking – that’s what makes for a successful dinner.”

Pecan chocolate bread and butter pudding

This chocolate bread and butter pudding makes use of any leftover bread.

Meringue with pea pod ice milk

This creamy and crumbly dessert is a great way to use up your leftover pea pods.

Slow-cooked broccoli stalks

“The stalks are the most delicious part of broccoli. Sometimes the ends can be a little woody but cooking for a good amount of time tenderises them.” – Skye Gyngall.

Rhubarb and ginger shrub

Rhubarb is the star in this refreshing brew.

French toast with caramelised pears and ricotta

"We all find ourselves with excess bread but luckily, there are plenty of ways to turn those unused slices into something really tasty." – Darren Robertson

Kipfler potatoes and celery leaf salt

Make the most of celery leaves and seeds, as they take a new form in this delicious side dish.

Silverbeet galette

Credit: Cath Muscat

“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.