We're all looking to reduce the amount of food waste that ends up in the bin each week, keep to a budget while still cooking nourishing and generous meals. We don't have time to cook every night, but we want to prepare mostly home-cooked food and not have to turn to takeaway or highly processed options.

Alex Elliott-Howery and Jaimee Edwards, from the boundary-breaking food community Cornersmith, know this dilemma well. After years of experimenting, they can point to the answer in these three principles: buy less, buy whole, use it all.

Most cookbooks present recipe after recipe, sending us to the shops for an enormous list of ingredients, much of which gets wasted. Use it All is a kitchen skills handbook for real people with busy lives who are looking to make better choices in their kitchens. Structured around sample weekly shopping baskets and packed with over 160 recipes that form a foundation for seasonal eating, it offers advice on how to make the most of each ingredient, plus dozens of alternative flavour combinations to adapt according to what you have on hand.

This collection of recipes will teach you how to reduce your meat eating, make the most of what you have bought and give you ideas for how to rescue the tired and wrinkly fruit and vegetables from the fridge and fruit bowl. You'll learn to cook more creatively, buy less, waste less and make more with what you've got.

Other cookbooks by this author

• Cornersmith: Recipes from the Cafe and Picklery
• Cornersmith: Salads and Pickles: Vegetables with More Taste & Less Waste
• Cornersmith: Salads & Pickles: Vegetables with more taste & less waste
• Cornersmith: Salads and Pickles: Vegetables with More Taste & Less Waste
• Pickling, Fermenting & Salad-Making: Vegetables with More Taste and Less Waste
• Pickling, Fermenting & Salad-Making: Vegetables with More Taste and Less Waste
• Pickling, Fermenting & Salad-Making: Vegetables with More Taste and Less Waste
• Use It All: The Cornersmith Guide to Your Sustainable Home Kitchen