Saving your food

Stale bread

Make stale bread old news by transforming it into croutons to give your salad real crunch.

Cheese

Freeze the big cheese. Yes, you can freeze cheese! You can actually freeze most things. If you’re buying a hefty block of hard stuff, chop off a chunk and freeze for later.

Fruit juice

Fruit juices can be used to make salad dressings. Try mixing orange juice, honey, mustard and a small amount of balsamic vinegar. Berries are also welcome.

Cucumber

Cucumber should be kept in its packaging in the fridge (if it came wrapped) and in the crisper drawer - if your fridge has one. This can gift a cucumber 3-4 more days of life.

Lettuce, salad leaves and spinach

If not pre-packaged, wash and dry your lettuce leaves, store them in a tub lined with a piece of kitchen towel. Alternately, store them in a bowl of water in the fridge – just change the water every couple of days. 

Onions

Onions are best stored in a cool, dry, dark place (they don’t like fridges but do love a tote bag). Chopped onions can also be frozen to save you time when you need dinner on the run.

Peppers

Store a half pepper with the stalk and seeds still in - it will last longer. Vegetable alchemy.

Potatoes

If potatoes have sprouted, simply remove the sprouts before use. They’re still good to eat, just give green or rotten bits the chop before cooking.

Rice

High-risk rice. Cool leftover rice by running it under cold water and pop it in the fridge immediately.. It can be kept in the fridge for 1 day or frozen for use later. Always re-heat until well above 70c before eating.

Tomatoes

Squishy tomatoes make a great topping for bruschetta or French bread pizza; chop ‘em up, mix with chopped onion and herbs, spread over your bread, top with cheese and then toast.