Now that the majority of us are spending more time at home making and cooking all of our meals, it's the perfect time to focus on using up all of the food we have available (and hopefully cutting down household food waste in the process). Plus, it's a great way to save a bit of money on that weekly food shop! Want to give it a go? Read on for a few of our favourite foodie tips and tricks, including advice from WRAP (a charity organisation campaigning to cut down food waste in the UK)...
11 TOP FOOD-SAVING HACKS
1. Make sure your fridge is at the right temperature – any warmer than 5°C and your food will go off quicker.
2. Swot up on what you can freeze. These food items all freeze well:
Raw eggs - Either divide the yolks and whites into separate bags, or beat them together before freezing.
Milk - Small quantities of milk can be frozen before the 'use by' date, just defrost in the fridge overnight and use within 24 hours. Alternatively, you can freeze milk into ice cube trays and pop the desired amount straight into your morning coffee.
Hard Cheese - Grate into a freezer bag and store in the freezer to add to omelettes, pasta or jacket potatoes.
3. Microwave a lemon or lime for a few seconds before squeezing, to get the maximum amount of juice out of it. Or if you don't need it right away, or have an unused half left over from a recipe, cut the lemon or lime into slices and freeze in an ice cube tray (no water needed). Used like ice cubes, they'll chill drinks and add zing.
4. If your celery is limp, trim the ends and stand in a glass of ice-cold water for 30 mins to rehydrate it. This trick also works for carrots and peppers. Lettuce leaves can be revived by submerging them in a bowl of ice water.
5. Mash and freeze over-ripe bananas, then use to make banana bread later.
6. Use onion, carrot and celery trimmings to make stock - just chuck in a pan of water, season and simmer. Good for freezing in ice cube trays to use later.
7. Bread that is stale but not mouldy can be used to make croutons for salads or soup. Cut off the crusts, spread with butter, cut into cubes and bake for 15 minutes.
8. Use the oil drained from a tin of tuna, or a jar of olives or sundried tomatoes, to make a dressing with added flavour.
9. Freeze wilting herbs in an ice cube tray with olive oil or melted butter. Then add to soups and casseroles for extra flavour.
10. Mash leftover chickpeas or other pulses with garlic, lemon juice and herbs for a DIY houmous-style dip.
11. Making mash? Bake your potatoes in the oven instead, then scoop out the middles to use for the mash. Save the skins to make loaded potato skins.
For more savvy ideas to help you get the most out of your food shop, click here.