“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.

“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.

Spanakopita is such a feel-good dish. A mini version makes sharing the love even easier.

"I couldn’t publish a cookbook and not feature this recipe – arguably, Georgia’s greatest gift to the world. This cheese bread (khacha meaning ‘cheese’, puri meaning ‘bread’) has over 20 different regional iterations, across a reasonably small country, which should give you a sense of how seriously Georgians take their food. Silverbeet is usually reserved for mkhlovana or pkhali dip – so I hope they’ll forgive its addition to this adjaruli khachapuri, which is otherwise distinguished by its gondola shape, to reflect the port city’s seafaring heritage, and coddled egg in the centre." Images and text from In Praise of Veg and The Little Box of Veg by Alice Zaslavsky, photography by Ben Dearnley. Murdoch Books

This one-pan chicken dish takes the Sunday roast to a deliciously fresh and flavoursome new level.

Serve these tasty rolls with roasted potatoes or sweet potato wedges.

"Boreks are such a good dish to have at home as a snack for kids." – Kirsty Chiaplias.

You could also use kale or cavolo nero in place of the silverbeet.

Sneak some veg into your day with this no-waste, super-tasty mac and cheese. You’ll need a 3L baking dish for this recipe. 

"Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation." – Tom Walton. You'll need to start this recipe 1 day ahead.

What could be more genius than turning leftover sourdough into pastry? Waste warrior Jo Barrett does it again with this deliciously hearty winter tart. You’ll need a cooking thermometer and a 23cm x 3.5cm, loose base fluted tart pan for this recipe.