A
Apples
Apples
Apples can be frozen in slices after they have been quickly cooked in boiling water. Freeze in a single layer, then pack into bags once frozen. You can use the frozen apples to make apple cake or apple sauce.
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One bad apple can spoil the barrel, so keep an eye on your fruit. Separate out fruit which is ripening more quickly than the others. However, don’t throw bruised apples away. Cut off any brown parts and chop the rest into wedges for a snack, or grate the remaining apple into salads. Use up wrinkly or soft fruit in smoothies.USE IT UP
You can use up wrinkly or soft fruit in smoothies. Apples past their best are great in pickles, chutneys or even added to a curry. Stew old apples to make apple sauce or use up in a crumble.GET MORE FROM YOUR FOOD
BAKED STUFFED APPLES
This stuffed apples recipe is simple to pull together, and makes for a great light bite with a mixed salad
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GET PLANNINGAubergine
Aubergine
Slice and grill aubergine before freezing to prevent it going mushy. Cooked aubergine can also be frozen.
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Try to cut just before cooking to keep your aubergine fresh.USE IT UP
If roasting an aubergine whole, prick it with a fork before cooking or it will explode!GET MORE FROM YOUR FOOD
LENTIL AUBERGINE AND TOMATO MOUSSAKA
This delicious vegetarian dish is a great one to have on standby in the freezer and is a good vegetarian option for the main Christmas meal. Serve with garlic bread and crispy green salad.
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GET PLANNINGAvocado
Avocado
To freeze your avocado, cut in half, peel and put in a sealable bag or container and freeze. You can also puree or mash the avocados with a fork or in a food processor with a little bit of lime or lemon juice. Store in a resealable bag and freeze. It's a good idea to put indentations in the bag to make for easy portion sizes later.
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If you only need half an avocado, leave the stone in the other half and refrigerate, this will prevent it going black.USE IT UP
Use up wrinkly or soft fruit in smoothies. Frozen avocados are great for making guacamole, dressings and spreads, just defrost overnight in the fridge and they're ready to use!GET MORE FROM YOUR FOOD
HAGGIS NACHOS
Perfect for sharing, this dish makes a great snack for a casual weekend party.
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Bacon
Bacon
Separate a large pack of bacon into slices using greaseproof paper before freezing. Then, you can just defrost what you need at a later date.
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Keep cooked meat separate from raw meat.USE IT UP
Don't throw away any leftover cooked bacon from breakfast, chop it up for a crunchy topping to your salads or favourite pasta dish. Any bacon that needs using up can be added to soups, stews or bakes.GET MORE FROM YOUR FOOD
BACON AND ONION FLAKY PASTRY ROLLS
These are flat flaky, palm-shaped little bites that can be made ahead of time and frozen. Even if the pastry is ready-rolled make sure you roll it out a bit thinner.
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GET PLANNINGBaked Goods
Baked Goods (Crumpets / Bagels etc.)
Baked goods like bagels and crumpets can be frozen. Separate and slice before freezing and keep them in sealed packaging, so you can defrost what you need later. They can also be toasted directly from frozen.
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Once the pack is open, re-seal tightly (use a peg or food clip) and store in a bread bin or cupboard.USE IT UP
If your bread is a bit stale, sprinkle with water and place in a hot oven for a few minutes to freshen up. Old bread is also great for making breadcrumbs - they can be used for a crunchy topping on pasta bakes and fruit crumbles, or you can freeze them in a sealed container to use up later.GET MORE FROM YOUR FOOD
FIG SALAMI AND BLUE CHEESE STUFFED PEPPER SANDWICH
This recipe is great for using up any type of bread.
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Banana
Bananas can go brown quite quickly so if you see them start to go speckled, peel and freeze them to use later.
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Always keep bananas separate from other fruits unless you want the other fruit to ripen quickly.USE IT UP
Frozen bananas are great for smoothies, as well as banana bread or loaf. Blend frozen bananas in a food processor for a healthy alternative to ice cream, or bake them in the oven with a bit of honey on top for a nice dessert. You can also add bananas to savoury dishes; use them up in a curry, ideally with vegetables or lentils.GET MORE FROM YOUR FOOD
EASY-PEASY BANANA MUFFINS
Quicker than a full loaf, these squidgy cakes are the perfect size to grab on the go. Jazz them up with some chopped walnuts, chocolate chips, or anything else you have in the cupboards!
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GET PLANNINGBeans
Beans - All Varieties (Fresh)
All beans can be frozen! Raw or cooked, ensure beans are stored in a sealed container before freezing.
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Beans will keep fresher for longer if left whole in their original packaging in the fridge. When you're ready to use them up, wash under running water and chop.USE IT UP
Green beans are a great addition to stir fries, casseroles or salads, as well as on their own as a healthy snack.GET MORE FROM YOUR FOOD
MINESTRONE VERDE SOUP
This is a great way to use up any leftover pasta. As well peas, you can add whatever frozen veg you have e.g. green beans.
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GET PLANNINGBeef
Beef
Cooked and raw beef can be frozen in a sealed bag or container. You can also freeze previously frozen meat if it's been cooked.
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If only half a packet of meat is needed, reseal well or store in an airtight container. Store in the fridge or freeze to use later.USE IT UP
Cut any leftover steak into strips and use it in a stir fry. Any cooked meats can be added to salads, sandwiches or wraps for lunch the next day.GET MORE FROM YOUR FOOD
SLOW COOKER BEEF STEW WITH DUMPLINGS
This recipe can be adapted to suit what you have in the fridge.
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Beer
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Bottled beer can be saved for later. Once opened, reseal the bottle with an airtight cap and store in the fridge.USE IT UP
Leftover beer or cider can be added to rich meat stews or casseroles.GET MORE FROM YOUR FOOD
CIDER CAN PORK FILLET
Making homemade stuffing is a fantastic way to use up leftover bread and the breadcrumbs can be stored in the freezer to use later.
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GET PLANNINGBeetroot
Beetroot
It is best to freeze beetroot when cooked. First boil or steam the beetroot, allow to cool and pop into a sealed container and freeze.
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Once peeled or cut, store any uneaten beetroot in an airtight container in the fridgeUSE IT UP
You can roast beetroots past their best and blend with chickpeas to make hummus, or grate raw beets and add to no-bake granola bars.GET MORE FROM YOUR FOOD
BEETROOT HUMMUS
Here's a new take on a classic hummus, using beetroot to give freshness, lightness and vibrancy.
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Berries
You can freeze fresh berries on a tray first (so that they don't lump together) and then store in an airtight container in the freezer. Or why not try shop-bought frozen fruit? It is often cheaper than fresh, and you can take as much as you need straight from the freezer.
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Keep your berries in the fridge and only bring to room temperature when you are ready to eat them.USE IT UP
Squishy berries and strawberries make a great smoothie – simply blend with yogurt, milk or fruit juice. Frozen berries are also good for using in grown-up drinks.GET MORE FROM YOUR FOOD
CRUNCHY FRUIT AND OAT CRUMBLE
Crumbles are fantastic for a pudding. This version is much lower in fat than traditional crumble and great for using up all sorts of odds and ends.
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GET PLANNINGBread
Bread
You can freeze all varieties of bread. To make it easier to separate bread slices after freezing, bang your loaf gently on a work surface before you put it in the freezer. Slices from a frozen loaf can be defrosted as needed, or toasted straight from the freezer.
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If you store bread in the fridge it will make it go stale quicker! Once a loaf is opened, fold the wrapper under the loaf or re-tie it with the ‘best before’ tag or food clip.USE IT UP
Stale bread makes great breadcrumbs – you can freeze them to use for crumble or pasta bake toppings, stuffing or thickening sauces. Did you know you can make sandwiches from frozen bread? They will even defrost by lunchtime, keeping the filling cool.GET MORE FROM YOUR FOOD
FOOD UNEARTHED SAVOURY BREAD & BUTTER PUDDING
What better way to use up a stale loaf of bread than making a warming bread and butter pudding?
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Broccoli (fresh)
Chop and boil broccoli for three minutes before freezing to retain the flavour. Or why not try shop-bought frozen vegetables? It is often cheaper than fresh, and you can take as much as you need straight from the freezer.
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Freshen up broccoli by placing the stem in a jar or glass of water in the fridge.USE IT UP
Cooked broccoli can be blitzed with milk and used as a creamy sauce for fish or chicken. Don't discard broccoli stalks: these are the best bits! Cut them lengthways and cook with the florets, or serve raw in salads.GET MORE FROM YOUR FOOD
PUFF PASTRY TOPPED VEGETABLE PIE
Puff pastry transforms unappetizing left-over vegetables into a brand new dish!
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GET PLANNINGButter or Spreads
BUTTER OR SPREADS
You can freeze butter in small squares and add directly to meals when cooking. Butter can also be defrosted in the microwave - use a defrost or low setting for 15 second intervals for best results.
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Why not try making flavoured butter with leftover garlic, fresh herbs or spices? Once made, freeze in ice cube trays, and use the cubes to add to cooking or defrost when needed. Old butter and margarine tubs are great containers for freezing leftovers!.GET MORE FROM YOUR FOOD
PEANUT BUTTER AND BANANA FLAPJACKS
These energy bars are great for using up any nuts or dried fruit you have in the back of your cupboard; desiccated coconut, chocolate chips, or anything else you fancy!
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Cabbage
Cabbage (fresh)
Blanch sliced cabbage for 90 seconds, then place in ice water before freezing.
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Freshen up cabbage that is looking a bit limp and tired by popping into a bowl of ice-cold water for a few minutes.USE IT UP
Finely slice raw cabbage, carrots and onions and mix with mayonnaise for a quick and easy homemade coleslaw.GET MORE FROM YOUR FOOD
POMEGRANATE GLAZED RED CABBAGE
The perfect side dish to liven up your roasts – fact! This would go banging with lamb for your Sunday lunch, or indeed for a vegetarian/vegan mezze.
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GET PLANNINGCake
CAKE
Cakes can be frozen - it is best to freeze cake in slices, put a piece of greaseproof paper between each slice, before freezing, to stop them from sticking together and you can defrost just what you need.
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Sponges can be refreshed by popping in the oven for a few minutes or microwave to soften up.USE IT UP
Toast slices of stale fruit cake or plain sponge and slather with butter. Delicious!GET MORE FROM YOUR FOOD
LEMON DRIZZLE CAKE
A moist delicious cake with a sugary blanket of sticky icing, it’s very moorish so it won’t be around for long!
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GET PLANNINGCarrot
CARROT (FRESH)
Cooked carrots can be frozen - place in a sealed container and remember to label with the contents and date you froze them. Boil uncooked carrots for a few minutes and cool in iced water before freezing. You can also add carrot to a stock bag and freeze along with onions and celery as preparation for a stew or soups. Or why not try shop-bought frozen vegetables? It is often cheaper than fresh, and you can take as much as you need straight from the freezer.
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Bendy carrots? Chop off a small slice from each end and place in cold water. They'll soon perk up.USE IT UP
Juice your leftover carrots with a touch of ginger and mix with ginger ale, lemonade, lime or coconut milk for an exotic, refreshing, zingy, nutritionally-packed juice. Or use them up by grating them for salads, or carrot cake or muffins.GET MORE FROM YOUR FOOD
SPICY CARROT BURGERS
These tasty, cheap burgers are a good way to use up breadcrumbs and work equally well with some cooked vegetables or salad, or in a burger bun with all the trimmings.
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GET PLANNINGCauliflower
CAULIFLOWER (FRESH)
Slice cauliflower into small florets and boil for 90 seconds, then cool in a bowl of ice water before freezing. Or why not try shop-bought frozen vegetables? It is often cheaper than fresh, and you can take as much as you need straight from the freezer.
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Freshen up cauliflower by placing the stem in a jar or glass of water in the fridge.USE IT UP
Don't forget - the stalks and leaves of a cauliflower are delicious too! Cook along with the florets or slice raw and add to salads.GET MORE FROM YOUR FOOD
CHEAT'S CAULIFLOWER CHEESE
If you want another idea for using up leftover cream, this one's quick and simple.
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GET PLANNINGCelery
CELERY
Store celery in an airtight container in the freezer, or add to a stock bag in the freezer along with onion and carrots as preparation for a stew or soups.
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Put soft or limp celery into a glass of water in the fridge - it will soon crisp up again.USE IT UP
Celery is great chopped up raw for salads and dips. You can also chop and cook it along with onion and carrot as a flavourful base for soup, stews and pasta sauces.GET MORE FROM YOUR FOOD
CELERY, BROCCOLI AND STILTON SOUP
Seasonal, thick, nourishing... What’s not to like about the classic Broccoli and Stilton soup, especially on a cold day?
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GET PLANNINGCereal
CEREAL
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Soft or stale cereal can be refreshed in a hot oven for a couple of minutes to crisp up.USE IT UP
Use up unwanted cereal for chocolate or marshmallow crispy cakes or homemade flapjacks. Cornflakes can be used as an alternative crispy coating instead of breadcrumbs.GET MORE FROM YOUR FOOD
CRUNCHY SOUTHERN STYLE BITES
These tasty bites are an amazing way to use up any cornflakes left at the bottom of the box, just add some Cajun spice and transform them into a delicious Southern style coating for chicken.
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GET PLANNINGCheese
CHEESE
Freeze your hard cheese! If you are buying a big block of hard cheese to make the most of a store bargain, grate it first and freeze to use later. This is good for cheese on toast, on top of baked beans or in an omelette.
Not suitable for freezing – soft cheese.
Soft cheese doesn't freeze well, but it can be added to savoury sauces. Try making a pasta sauce with your soft cheese, and then freeze it for another day.
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Fresh parmesan can be expensive. To make it last longer, grate the whole wedge of parmesan into a container and place in the freezer – it’ll last for ages!USE IT UP
Stale, hard cheese can be grated into mash or used over pasta dishes or chilli.Cream cheese can be used to enrich a frittata, omelette or mashed potato. Alternatively, try making a 'cheats' cheesecake by mixing it with double cream and orange zest, then pour over crushed gingernut biscuits, leave to set in the fridge, and drizzle it with jam.
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CREAM CHEESE MARBLE BROWNIES
These delicious cream cheese marble brownies are a rich combination of gooey chocolate, coffee and cream cheese.
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GET PLANNINGChicken
Chicken and Poultry
You can freeze raw and cooked poultry right up to the 'use by' date. Cut raw chicken breasts into strips, lay them out on a tray and put the tray in the freezer. Once frozen you can pack the strips in bags and then use as many as you need each time, as they can be quickly added to stir fries and cooked from frozen.
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Always keep cooked meats in the fridge, well wrapped and away from raw meat.USE IT UP
Chicken should be cooked, eaten or frozen right up to the use-by date. After the use-by date, the food is unsafe to eat, even if it has been stored correctly and looks and smells fine.Don't defrost at room temperature. Ideally, food should be defrosted fully in the fridge. If this isn't possible, use a microwave on the defrost setting directly before cooking. Check the on-pack guidance and always allow enough time for your food to defrost properly. Make sure your food is fully defrosted before cooking. Once raw chicken/poultry has been defrosted, cook within 24 hours. Once cooked, this will last for a couple of days in the fridge or it can be frozen again. Defrost and eat within 24 hours. Always make sure to check the on-pack instructions after purchasing.
Cut any leftover chicken into strips and use it in a stir fry.
Add cooked chicken/meat to salads, sandwiches or wraps for lunch the next day.
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GET PLANNINGChickpeas
CHICKPEAS
Chickpeas freeze well and should be frozen in a sealed container. You can add to soups, stews or curries straight from frozen.
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Never store food in open cans in the fridge, as the metal of the can may transfer to the contents.USE IT UP
Blend leftover chickpeas with olive oil and lemon juice for a delicious homemade hummus.GET MORE FROM YOUR FOOD
VEGETABLE CURRY
Pretty much any leftover veggies can be added to this curry, and it's also great for reheating for lunch the next day.
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GET PLANNINGCitrus Fruits
CITRUS FRUITS
All citrus fruits can be simply sliced and frozen, or juiced into ice cube trays for adding to drinks and cooking. If you freeze the skins, this will make them much easier to zest with a grater if you want to use them later.
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Keep your citrus fruits in the fridge and only bring to room temperature when you are ready to eat them.USE IT UP
Roll citrus fruit on a hard surface with your hand. This makes them easier to squeeze when cut, to make sure you get the most from them.GET MORE FROM YOUR FOOD
WHOLE ORANGE TRAY BAKE
This light moist tray bake uses up a whole orange including the skin and it is perfect eaten cold or can be served warm with a scoop of vanilla ice-cream.
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GET PLANNINGCourgette
COURGETTE
Cut courgettes lengthways and grill before freezing.
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Freshen up courgette by putting the stalk end in a jar or glass of water in the fridge.USE IT UP
Courgettes are great cooked or raw. Use a potato peeler to slice them into ribbons for salads, or grate and fry with garlic and chilli for a delicious pasta dish.GET MORE FROM YOUR FOOD
CRISTINA'S TOMATO AND COURGETTE SAUCE
This versatile sauce can use up a host of ingredients and can be paired with pasta or egg- two meals in one!
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GET PLANNINGCream
CREAM
Whip leftover fresh cream before you freeze it to prevent it becoming grainy when thawed. Double cream will freeze better than single.
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Try buying long-life cream for cooking so you always have it on hand when you need it. It also lasts longer when opened.USE IT UP
Add leftover cream to potatoes for extra indulgent mashed potato.GET MORE FROM YOUR FOOD
LOADED BABY POTATO BITES
New potatoes make the perfect base for any number of delectable savoury nibbles. Here are three great topping ideas but use up any leftover ready cooked potatoes that you have.
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GET PLANNINGCucumber
CUCUMBER (FRESH)
Foods with high water content, like lettuce and cucumber, do not freeze well.
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Freshen up cucumber by putting the stalk end in a jar or glass of water in the fridge.USE IT UP
You can pickle cucumber in just 15 minutes. Mix ribbons or slices with equal measures of caster sugar and white wine vinegar along with your favourite herbs or spices - this is delicious with fish or for sandwiches.GET MORE FROM YOUR FOOD
GRILLED LAMB PITTAS WITH CUCUMBER SALSA
Combining fresh, herby flavours and a delicious cucumber salsa, these pittas are perfect!
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Deli Meats
DELI MEATS
Slice and separate cooked meats with greaseproof paper before freezing. They can then be defrosted as needed.
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Always reseal open packets of sliced meats to keep them fresher for longer.USE IT UP
Add leftover meats to pizza or creamy pasta dishes.GET MORE FROM YOUR FOOD
STILTON, HAM & BRUSSEL SPROUT TART
Brussel sprouts tend to have the Marmite effect on people. You either love them or hate them. In the Bangers & Mash house we fall firmly on the ‘love them’ side of the fence. Even the children.
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GET PLANNINGDips
Dips
Hummus can be portioned and frozen in an airtight container with some space at the top and defrost in the fridge. When the hummus is defrosted the oils may separate just give it a stir and it is as good as fresh! Tzatziki doesn’t freeze well, due to high water content from the cucumber.
USE IT UP
Why not use leftover dips as a spread on toast or as a condiment to a sandwich? Creamy dips can be used as a pasta sauce and salsa added to stews and soups. Here are some inventive ways you can use up leftover dips.GET MORE FROM YOUR FOOD
MAKE TOAST NOT WASTE
Get creative with your loaf, experiment with the tasty, convenient and affordable toppings used in our toast toppers ideas!
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Eggs
EGGS
Simply crack your eggs into a sealable container and freeze. You can separate yolks from whites first if you want to use them for different dishes. Make sure you label the containers so you can easily identify them later on.
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Eggs are best kept in their box to protect them, in the fridge.USE IT UP
As long as eggs are cooked through, they can be eaten a day or two after their 'best before' date. Use them for a nutritious, cheap meal in an omelette.GET MORE FROM YOUR FOOD
SPANISH OMELETTE
Pretty much anything that’s close to its use-by date can be transformed under the guise of a Spanish omelette.
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Fish
Fish (salmon, sea bass, cod, haddock etc)
Make sure fish is sealed in a container before freezing. Check the packaging of fresh fish before freezing as some fish cannot be frozen. Or why not try shop-bought frozen fish? It is often cheaper than fresh, and you can take as much as you need straight from the freezer.
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Tinned fish - salmon, tuna and sardines - are a cheaper and delicious alternative to fresh fish.USE IT UP
Fish should be cooked, eaten or frozen right up to the use-by date. Fresh fish after the use-by date, is unsafe to eat, even if it has been stored correctly and looks and smells fine. Once raw fish has been defrosted ensure you cook within 24 hours. Once cooked this will last for a couple of days in the fridge, or it can then be frozen again. Defrost and eat within 24 hours. Always make sure to check the on-pack instructions after purchasing. Most fish can be flaked and added to scrambled eggs, tossed into spicy rice dishes or made into a pâté by adding mayonnaise or cream cheese for a dipGET MORE FROM YOUR FOOD
SALMON FISH CAKES
This recipe is an inspired way of using up leftover mashed potatoes and using homemade breadcrumbs.
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GET PLANNINGFizzy Drinks
FIZZY DRINKS
Freeze fizzy drinks into moulds.
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Consider buying smaller cans or bottles if you frequently waste soft drinks. Soft drinks that have gone flat are great for freezing into ice lollies.USE IT UP
Amazingly, cola is used as an ingredient in some cake and meat and poultry recipes!GET MORE FROM YOUR FOOD
CIDER CAN PORK FILLET
Making homemade stuffing is a fantastic way to use up leftover bread and the breadcrumbs can be stored in the freezer to use later.
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GET PLANNINGFrozen Food
FROZEN FOOD
Freeze fizzy drinks into moulds.
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Consider buying smaller cans or bottles if you frequently waste soft drinks. Soft drinks that have gone flat are great for freezing into ice lollies.USE IT UP
Amazingly, cola is used as an ingredient in some cake and meat and poultry recipes!GET MORE FROM YOUR FOOD
CIDER CAN PORK FILLET
Making homemade stuffing is a fantastic way to use up leftover bread and the breadcrumbs can be stored in the freezer to use later.
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GET PLANNINGFruit Juice
FRUIT JUICE
Make your own ice lollies from leftover smoothies, apple and orange juice.
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Writing a "drink by" date on an open carton will help to ensure it is used up.USE IT UP
Simmer soft fruits and apples past their best in leftover fruit juice, as a base for a crumble or topped with ice cream.GET MORE FROM YOUR FOOD
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Garlic
GARLIC
Crush peeled cloves with a little water and freeze the puree into ice cube trays, ready to use from frozen. Once frozen, tip the cubes into an airtight container.
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According to Good Housekeeping, garlic keeps longest at 15°C in moderate humidity. However, if your cool dry place is really dry, the garlic won’t appreciate it. Storing garlic in the fridge takes care of the humidity, although it might start to sprout. If it does, it’s still edible.USE IT UP
If you’ve prepared too much garlic, pop it in the fridge in an airtight container – to suppress the smell – and use up within a couple of days.Grapes
GRAPES
Wash them and freeze individually to use as tasty ice cubes or to blend into smoothies. Please note: frozen grapes are not for children, as they are a choking hazard.
USE IT UP
Use up wrinkly or soft fruit in smoothies.GET MORE FROM YOUR FOOD
QUINOA SALAD WITH APPLE AND GRAPE
Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.
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Herbs
HERBS
It’s worth freezing herbs that you use regularly, such as mint, parsley, chives, and tarragon. Wash and dry them before freezing whole in freezer bags, or chopped into ice cube trays covered with water. They can be cooked from frozen in casseroles, stews and sauces.
FRESHER FOR LONGER
Keep herbs fresher for longer by keeping them in their original packaging in the fridge. Alternatively, place your fresh herbs into a half-filled jar with cold water. Keep in the door of your fridge, and change the water every few days. A cool dry place or in the fridge is the best place to store garlic to keep it fresher for longer. Cleaned, washed and dried fresh parsley will keep for more than 10 days in a tightly-closed plastic box between layers of paper towel.USE IT UP
Mixed crushed garlic and herbs with butter to make homemade garlic bread or a topping for meat or fish. You can freeze garlic butter in individual portions to use another time - use an ice-cube tray to freeze cubes which you can then pop into the pot or pan while you're cooking.GET MORE FROM YOUR FOOD
ITALIAN MIXED BRUSCHETTA
Bruschetta is a great way of using up items from your fridge, use a variety of leftover cheese, cooked meats, tomatoes and beans, basically anything goes! Serve as a light lunch or before a main meal.
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HONEY
FRESHER FOR LONGER
Crystallised honey can be revived and softened back to its runny state by placing the container in a bowl of warm water for 10 minutes.USE IT UP
Gently warm through and simply pour straight over pancakes for a tasty treat!GET MORE FROM YOUR FOOD
HONEY BAKED GAMMON
A piece of gammon is a practical joint for a family lunch. Serve it with parsley sauce, mashed potatoes or a vegetable mash.
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Lamb
LAMB (Raw, Cooked)
Raw and cooked lamb can be frozen in a sealed bag or container. You can also freeze previously frozen meat if it's been cooked.
FRESHER FOR LONGER
All raw meat should be stored at the bottom of the fridge in a clean, sealed container to stop it touching or dripping onto other things.USE IT UP
Cut any leftover cooked lamb into strips and use it in a stir fry. Any cooked meats can be added to salads, sandwiches or wraps for lunch the next day.GET MORE FROM YOUR FOOD
HEARTY LAMB POT
This lamb pot is the best way to use up all of your leftovers from a roast.
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GET PLANNINGLeek
LEEK
Leeks can be frozen! Simply slice and freeze them on a tray, before popping into a sealed container.
USE IT UP
Leeks are a great addition to a vegetable soup or a cheese sauce. Alternatively, you can add cooked leeks to mashed potato.GET MORE FROM YOUR FOOD
LEFTOVER LEEK & POTATO PIZZA
If you have leftover cooked potatoes to use, from the fridge or freezer, why not try this delicious, simple recipe.
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Lettuce
Foods with high water content, like lettuce and cucumber, do not freeze well.
FRESHER FOR LONGER
Add a piece of kitchen roll to bagged lettuce before sealing with a bag clip, or put lettuce leaves in a tub lined with a piece of kitchen paper to keep them fresh. Lettuce gone a bit limp? Soak individual leaves in a bowl of cold water in the fridge - they'll soon perk up.USE IT UP
Cook lettuce in a griddle pan or on the barbeque - it's the charred bits that make it delicious! Add leftover lettuce to soups, such as pea soup.GET MORE FROM YOUR FOOD
BRAISED BABY LETTUCE
This speedy cooking method keeps the lettuce quite crisp. Ideal as a fresh-tasting side dish with a Chinese-style meal.
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Mayonnaise
MAYONNAISE
USE IT UP
Store nearly-empty jars and bottles of sauce upside-down so the contents gather in the lid, making it easier to use it all up. Try using mayonnaise in mashed potato - it can be used as an alternative to adding milk, cream or butter.GET MORE FROM YOUR FOOD
MINI FALAFEL WITH YOGHURT AND CUCUMBER DIP
If you have veggies coming to your party, they will love these; for a more substantial snack they can also be served in a warmed pitta pocket with chilli sauce and salad.
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Melon
Before freezing, slice melon in wedges or bitesize chunks in a sealed airtight container. Once defrosted you must store melon in the fridge and consume within 24 hours.
USE IT UP
Get creative with your melon skin and use it as a bowl for fruit salads! This adds to the flavour and saves washing up.Celebrity chef Prue Leith has an unusual recipe for using up watermelon, we think it sounds delicious- wrap in pancetta or bacon and grill.GET MORE FROM YOUR FOOD
MAKE TOAST NOT WASTE
Celebrity chef Prue Leith tells us all about her favourite leftovers!
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MILK
Freeze small quantities of milk before the 'use by' date. Defrost in the fridge overnight and use within 24 hours. Alternatively, freeze milk in ice cube trays for popping straight into your hot drink!
USE IT UP
Milk should be consumed or frozen right up to the use-by date. After the use by date, milk is unsafe to drink, even if it has been stored correctly and looks and smells fine. Once milk has been defrosted and thawed ensure to consume within 24 hours. If you have your milk in an ice cube tray, you can add a ice cube of milk directly to you hot cuppa. Use up milk in sauces, puddings, scones, smoothies or custard.GET MORE FROM YOUR FOOD
BREAD SAUCE
Bread sauce is a true British classic dating back to medieval times and plays a vital role at the Christmas lunch. It's quick and easy to make, can use stale bread and also freezes well.
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GET PLANNINGMushrooms
MUSHROOMS
You can freeze mushrooms raw or cooked. Slice and freeze on a tray (or they'll stick together) and transfer to a sealed container.
FRESHER FOR LONGER
If you buy large punnets of mushrooms you can keep them fresher for longer by covering them with a tea towel folded into layers and tucking it quite tightly inside the punnett, like a snug blanket. Then keep the mushrooms in the bottom of the fridge and don't forget to tuck the rest back in every time you take some out.USE IT UP
Mushrooms can be good straight from frozen - great for quick supper dishes such as omelettes. Fry wrinkly mushrooms in butter or oil for use as a pizza topping or use in stews, sauces and casseroles, or freeze them for later.GET MORE FROM YOUR FOOD
CHICKPEA & MUSHROOM SLOW COOKER FEAST
Throw these ingredients together in the morning and a warming delicious stew will be waiting for you when you get home.
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Non-Dairy Milks
Non-Dairy Milks
Freeze small quantities of milk before the 'use by' date. Defrost in the fridge overnight and use within 24 hours. Alternatively, freeze milk in ice cube trays for popping straight into your hot drink!
USE IT UP
Add a leftover milk to a smoothie with strawberries, mango, bananas... or any fruit you like!GET MORE FROM YOUR FOOD
CHOCOLATE CHIP FRENCH CASSEROLE
Veganised Chocolate Chip French Toast Casserole that's perfect for breakfast or dessert! Use up your stale bread, reducing your waste, turning into something super tasty.
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GET PLANNINGNuts and Seeds
NUTS AND SEEDS
Nuts can be frozen - make sure they are sealed in a freezer bag or airtight container.
FRESHER FOR LONGER
Freshen up any type of nut by toasting them on a baking sheet in the oven for 10 minutes.USE IT UP
Chop nuts up and freeze for use on ice cream or in crumble toppings - you can add them straight from the freezer! You can also use them in a simple pesto. Green pesto is basically basil, oil, Parmesan and pine nuts – you can substitute any one of these ingredients for something similar, like parsley or even bagged salad for basil, another hard (or even blue) cheese for Parmesan, and walnuts, pecans or almonds for pine nuts.GET MORE FROM YOUR FOOD
PEANUT BUTTER AND BANANA FLAPJACKS
These energy bars are great for using up any nuts or dried fruit you have in the back of your cupboard; desiccated coconut, chocolate chips, or anything else you fancy!
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Oil
OIL
Oils can be frozen in ice cube trays.
USE IT UP
Use oils to preserve herbs. Either in ice cube trays for freezing, or in a sealed jar.GET MORE FROM YOUR FOOD
OLIVE TAPENADE TOASTS
It’s much cheaper and simpler to make your own tapenade and great for making leftover bread something more interesting.
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GET PLANNINGOnion
ONION (fresh and Spring Onion)
If you only need 1/2 an onion, chop up the rest and freeze to save time when you next need to cook in a hurry - they can be cooked straight from frozen.
USE IT UP
Buy smaller onions as they're often cheaper and there’s less waste if you're cooking for one person. Add leftover onion to a stock bag and freeze along with celery and carrots as preparation for stew or soups.GET MORE FROM YOUR FOOD
SPRING ONION PANCAKES
A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.
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Parsnip
PARSNIP
Cooked parsnips can be frozen - place in a sealed container and remember to label with the contents and date you froze them. Boil uncooked parsnips for a few minutes and cool in iced water, or roast in the oven, before freezing. Or why not try shop-bought frozen vegetables? It is often cheaper than fresh, and you can take as much as you need straight from the freezer.
FRESHER FOR LONGER
Bendy parsnips? Chop off a small slice from each end and place in cold water. They'll soon perk up..USE IT UP
In the same way you can use carrot or courgette, you can use up parsnip in cakes!GET MORE FROM YOUR FOOD
BARLEY, ROOT VEG, BACON AND CHEESE
Turn your root veg into a feast with this delicious recipe from Chef Neil Forbes of Café St Honore in Edinburgh.
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GET PLANNINGPasta
PASTA (Fresh and Dried)
Cooked too much pasta? Rinse it in cold water and freeze in meal-sized portions. These can be reheated in a microwave or in boiling water when needed.
USE IT UP
Why not use leftover pasta to make a delicious pudding? Place cooked pasta in a greased oven dish, beat two eggs well, add double cream and strawberry jam, and pour evenly onto the pasta and bake at 180 degrees for 40 minutes. Serve with ice cream or whipped cream.GET MORE FROM YOUR FOOD
SPICY PEPPER AND SAUSAGE PASTA SAUCE
This is a useful basic recipe that the kids will love and takes no time to cook.
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GET PLANNINGPastries
PASTRIES
Wrap tightly and freeze. They can then be reheated in the oven straight from the freezer.
FRESHER FOR LONGER
Sprinkle pastries going slightly stale with water and pop in the oven for five minutes to freshen them up.USE IT UP
Pastries are a great alternative to sliced bread in your favourite bread and butter pudding recipe.GET MORE FROM YOUR FOOD
BAKERY PUDDING
Every year we bin £76 million worth of bakery from our homes in Scotland..
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PEAR
Pears can be frozen in slices after they have been quickly cooked in boiling water. Freeze in a single layer to stop them sticking together, then pack into bags once frozen.
FRESHER FOR LONGER
Separate out fruit which is ripening more quickly than the rest. Don’t throw bruised pears away - instead, cut off any brown parts and chop the rest into wedges for a snack, or grate the remaining pear into salads.USE IT UP
Got leftover pears? Chop and mix them with apples to make a delicious crumble. Blend overripe or bruised pears with other fruits to make a delicious smoothie.GET MORE FROM YOUR FOOD
MIXED FRUIT PANCAKES
Pancakes are a great way to turn leftovers into an exciting meal. These are loved by children, or ideal as a quick brunch or teatime snack.
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GET PLANNINGPeppers
PEPPERS (Fresh)
Peppers freeze perfectly. Chop or slice your peppers, pop them in an airtight container and freeze. They can be used straight from frozen.
FRESHER FOR LONGER
If you only used part of a pepper, keep the stalk and seeds attached to the remainder and it will keep fresher for longer.USE IT UP
Chillies can be frozen whole. Cut and add to your cooking straight from frozen.GET MORE FROM YOUR FOOD
STUFFED PEPPERS
Stuff boring old-fashioned peppers! There’s a new sheriff in town – pretty, pointy Ramiro peppers with thin skins that don’t need to be pre-cooked before stuffing.
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GET PLANNINGPineapple
PINEAPPLE
Sliced pineapple can be frozen in an airtight container or bag.
USE IT UP
You can use up leftover pineapple along with any wrinkly or soft fruit in smoothies. Pinapple is also delicious in chutneys.GET MORE FROM YOUR FOOD
SWEET AND SOUR LEFTOVER CHICKEN STIR FRY
Use frozen strips of leftover chicken breasts, you can add them to this recipe straight from the freezer. Make sure they are well cooked through and piping hot..
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PORK (chops, roasting joint etc)
Raw and cooked pork can be frozen. Separate raw pork slices with greaseproof paper and seal in an airtight container before freezing.
FRESHER FOR LONGER
Keep cooked meat separate from raw meat.USE IT UP
Pork should be cooked, eaten or frozen right up to the use-by date. After the use-by date, the food is unsafe to eat, even if it has been stored correctly and looks and smells fine. Once raw pork has been defrosted and thawed ensure to cook within 24 hours. Once cooked this will last for a couple of days in the fridge, or it can then be frozen again. Defrost and eat within 24 hours. Always make sure to check the on-pack instructions after purchasing. Cut any leftover pork into strips and use it in a stir fry. Any cooked meats can be added to salads, sandwiches or wraps for lunch the next day.GET MORE FROM YOUR FOOD
PORK POPCORN
This recipe from our friends in New Zealand turns trimmings into tasty snack food. Save any fat and skin you have trimmed off your pork shoulder before roasting to make this crunchy pork popcorn.
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GET PLANNINGPotato
POTATO (fresh)
Leftover cooked potatoes can be frozen. You can also roast boiled potatoes straight from the freezer - pop them in the oven with a little oil to crisp up.
FRESHER FOR LONGER
To store cooked potatoes, cool them as quickly as possible, ideally within one or two hours, and then store in the fridge for up to two days. If potatoes have sprouted, simply remove the sprouts before use, and remember to cut off any green or rotten bits before using.USE IT UP
Use a potato peeler rather than a knife as this will cut down on waste. Or don't peel at all; you can boil, roast or mash them with the skins on! Keep potato peelings to make delicious homemade crisps. Add salt and pepper, plus whatever extra seasoning you like, then bake in a hot oven.GET MORE FROM YOUR FOOD
GRILLED ROOSTER POTATO WEDGES
This recipe from Albert Bartlett is best used with All Rounder potatoes. For floury potato varieties like Rooster...
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GET PLANNINGPulses
PULSES
Cooked pulses can be frozen. Cook a big batch and separate into smaller portions for freezing.
USE IT UP
Use up pulses in soups, stews, curries and casseroles.GET MORE FROM YOUR FOOD
LENTIL SOUP
This classic soup recipe was put together by our partner, Chefs @ School, to get pupils thinking about food and how to save it from the bin. Would you try it with your wee ones?
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Rice
RICE (Cooked and uncooked)
Cool rice quickly then cover and store in the freezer. Defrost in the fridge then reheat until piping hot. For more freezing rice advice please see:www.lovefoodhatewaste.com/article/how-safely-freeze-and-defrost-rice Couscous can be frozen after cooking - it is best to freeze in an airtight sealed bag, and then once you want to use it, it can be microwaved.
USE IT UP
Add a few grains of uncooked rice to your salt shaker. This will stop the salt from getting damp and having to throw it away.GET MORE FROM YOUR FOOD
RAINBOW FRIED RICE
This stir fry is a quick and easy way to use up a host of leftover veggies, in an interesting and flavoursome way.
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Salad Leaves
SALAD LEAVES
Foods with high water content, like lettuce and cucumber, do not freeze well.
FRESHER FOR LONGER
Add a piece of kitchen roll to bagged lettuce before sealing with a bag clip, or put lettuce leaves in a tub lined with a piece of kitchen paper to keep them fresh.USE IT UP
Salad leaves should be eaten up to the use-by-date. The food could be unsafe to eat after, even if it has been stored correctly and looks and smells fine. Salads are a perfect way to use up all sorts of small portions of leftovers from all the main food groups, including fish, meat, dairy eggs and grains. Store cupboard essentials such as nuts, seeds, dried fruit or tinned goods are great additions to saladsGET MORE FROM YOUR FOOD
BAGGED LETTUCE BITES
This speedy cooking method keeps the lettuce quite crisp. Ideal as a fresh-tasting side dish with a Chinese-style meal
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Sauces
If you’ve made too much sauce for a dish, decant into an airtight tub or freezer bag and freeze. Defrost in the fridge and use within 24 hours.
FRESHER FOR LONGER
Leftover sauces can be added straight from frozen, to a wide range of dishes, to add some extra flavour.USE IT UP
Find out more about what you can do with your leftover sauces and gravy.GET MORE FROM YOUR FOOD
SAVING SAUCE
It may come as a surprise that the amount of sauces, condiments, herbs and spices we throw away adds up...
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GET PLANNINGSausages
SAUSAGES
Raw and cooked sausages can be frozen. Separate into portion sizes before freezer, so that you can just defrost one portion at a time. Defrost in the fridge overnight.
FRESHER FOR LONGER
Always keep cooked meats in the fridge, well wrapped and away from raw meat.USE IT UP
Sausages should be cooked, eaten or frozen right up to the use-by date. After the use-by date, the food is unsafe to eat, even if it has been stored correctly and looks and smells fine. Once the sausages have been defrosted and thawed, ensure to cook them within 24 hours. Once cooked the sausages will last for a couple of days in the fridge, or they can then be frozen again. Defrost and eat within 24 hours. Always make sure to check the on-pack instructions after purchasing. Sausage meat squeezed from their skins is a great alternative to minced beef or pork - why not try a sausage meat bolognese next time?GET MORE FROM YOUR FOOD
SAUSAGE, ONION AND POTATO TRAY BAKE
This dish is ideal for weekday suppers as it only takes ten minutes to prepare and uses just one dish for cooking.
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SHELLFISH (mussels, prawns, clams, crab etc)
USE IT UP
Shellfish should be cooked, eaten or frozen right up to the use-by date. After the use-by date, the food is unsafe to eat, even if it has been stored correctly and looks and smells fine. Once poultry has been defrosted and thawed ensure to cook raw meat within 24 hours. Once cooked this will last for a couple of days in the fridge, or it can then be frozen again. Defrost and eat within 24 hours. Always make sure to check the on-pack instructions after purchasing. Shellfish such as mussels, clams and oysters that are raw or not thoroughly cooked can contain harmful viruses and bacteria that can cause food poisoning. Find out more about shellfish safety here: https://www.nhs.uk/live-well/eat-well/fish-and-shellfish-nutrition/#fish-and-shellfish-safetyGET MORE FROM YOUR FOOD
EASY SMOKED FISH PIE WITH CHEESY CRUMBLE
This fish pie uses a pastry topping that doesn't need rolling out, just grating!
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GET PLANNINGSpices
SPICES
A fresh spice like ginger can be stored in the freezer and grated from frozen.
USE IT UP
Spices last for years, but as they lose their potency you may need to use a little more than your recipe states if the spice is past its 'best before' date.GET MORE FROM YOUR FOOD
PORK POPCORN
This recipe from our friends in New Zealand turns trimmings into tasty snack food. Save any fat and skin you have trimmed off your pork shoulder before roasting to make this crunchy pork popcorn.
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GET PLANNINGSpinach
SPINACH
Wash spinach and steam for two to three minutes. Squeeze out the excess water from the cooked spinach and divide into plastic bags or containers and freeze. Add to any pasta dish, mince, stews or soups when needed. Or why not try shop-bought frozen vegetables? It is often cheaper than fresh, and you can take as much as you need straight from the freezer.
FRESHER FOR LONGER
Like salad leaves, pop a piece of kitchen towel in the bag and use a bag clip to seal. This will absorb any excess moisture.USE IT UP
Spinach is delicious raw or cooked. Add to salads or use up wilted spinach in your favourite one-pot dish.GET MORE FROM YOUR FOOD
GREEK-STYLE LAMB, SPINACH AND FETA PIE
This fantastic dish makes the best of leftover roast lamb, takes its inspiration from Greek cuisine aromatic flavours and uses the classic phyllo pastry.
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GET PLANNINGSquash
SQUASH (butternut, pumpkin etc)
Roast or mash squash before freezing. Make sure to freeze in an airtight container or bag.
FRESHER FOR LONGER
Once the squash has been cut, wrap tightly and store in the fridge.USE IT UP
You can roast squash with the skins on, a delicious autumn veg with your Sunday roast.GET MORE FROM YOUR FOOD
CHILLED BUTTERNUT SQUASH AND PEPPADEW SWEET PIQUANTE PEPPER SOUP
This soup recipe is simple to pull together, and makes for a great autumnal dish.
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GET PLANNINGStone Fruits
STONE FRUITS (plums, peaches)
Cut fruits in half or into slices and freeze on a tray, before transferring to an airtight container. Alternatively, you can stew them with some fruit juice to make a pie filling and freeze that.
FRESHER FOR LONGER
Separate out fruit which is ripening more quickly than the rest. Don’t throw bruised fruits away - instead, cut off any brown parts and chop the rest into wedges for a snack.USE IT UP
Add slices of sweet stone fruit to a salad of bitter greens, salty cheese and pungent olives.GET MORE FROM YOUR FOOD
FRUIT BOWL BUNS
These will make use of any slightly soft fruits from the fruit bowl, such as apples, pears, apricots, plums etc.
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GET PLANNINGSugar
SUGAR
USE IT UP
Add herbs and spices to make flavoured sugar. Vanilla sugar is great to add to coffee or as a topper for desserts.GET MORE FROM YOUR FOOD
LEMON DRIZZLE CAKE
A moist delicious cake with a sugary blanket of sticky icing, it’s very moorish so it won’t be around for long!
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GET PLANNINGSweetcorn
SWEETCORN AND CORN ON THE COB (fresh)
Fresh corn can be cut into mini cobs and frozen in freezer bags. When you're ready to use them, pop into a saucepan of boiling water and cook straight from frozen. Alternatively, slice off the kernels and freeze in mini portions, ready to be sprinkled onto pizza or use in salads. Or why not try shop-bought frozen vegetables? It is often cheaper than fresh, and you can take as much as you need straight from the freezer.
USE IT UP
Use up leftover corn in a simple corn fritter, or try it tossed into an omelette.GET MORE FROM YOUR FOOD
TURKEY AND SWEETCORN BURGERS
Children go wild for these burgers, keep them in the freezer for a last minute children’s tea - they can be cooked from frozen. ;Try serving them as small meatballs with tomato sauce and spaghetti.
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GET PLANNINGSweet Potato
SWEET POTATO
To freeze, wash, peel and boil until tender, slice or mash and sprinkle with lemon juice to stop them from going brown. Cool and put into a container or freezer bag.
FRESHER FOR LONGER
To store leftover cooked sweet potato, cool them as quickly as possible, ideally within one or two hours, and then store in the fridge for up to two days. If potatoes have sprouted, simply remove the sprouts before use, and remember to cut off any green or rotten bits before using.USE IT UP
Use a potato peeler rather than a knife as this will cut down on waste. Or don't peel at all; you can boil, roast or mash them with the skins on!GET MORE FROM YOUR FOOD
COURGETTE AND SWEET POTATO LOAF
A loaf like this is a delicious way to use up eggs and is perfect for sharing.
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Tomato
TOMATO (fresh)
Whole cherry tomatoes can be frozen and used straight from the freezer. Try making a sauce with any squishy tomatoes and freezing this for use in pasta or casserole dishes another day.
FRESHER FOR LONGER
Slow roast tomatoes that are going past their best - once cooled, cover with oil in an airtight container and store in the fridge. Enjoy the fresh tomato flavour for longer!USE IT UP
Try your frozen tomatoes in place of tinned tomatoes the next time you're making spaghetti bolognese or chilli.GET MORE FROM YOUR FOOD
GRANDMA'S FRESH TOMATO SAUCE
Passed down through generations, it’s the simplicity and fresh ingredients that make this sauce so delicious.
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Whole Grains
WHOLE GRAIN (freekeh,bulgar wheat, millet)
Cool whole grains quickly then cover and store in the freezer. Defrost in the fridge, then reheat until piping hot.
USE IT UP
Whole grains are great for bulking out soups and casseroles.GET MORE FROM YOUR FOOD
WHOLE WHEAT PANGRITATA
Italian-style breadcrumbs, flavoured with herbs, garlic and lemon zest. Use generously to add a dash of texture and a pop of flavour to anything from pasta, soups, risotto and salads.
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WINE
Freeze leftover wine in ice cube trays then store in an airtight container.
FRESHER FOR LONGER
Re-cork wine after every glass poured.USE IT UP
Leftover wine can be added to enrich sauces: bolognese, chilli, stews and casseroles.GET MORE FROM YOUR FOOD
BRAISED WINTER CHICKEN
The mulled wine flavours in which the chicken is cooked smacks of winter, and is delicious served with a creamy leek mashed potato or baked potato or you could even serve it with couscous.
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Yoghurt
YOGHURT
Yoghurt and fromage frais can be frozen. Mix yoghurts with over-ripe fruit, add a stick, pour into lolly moulds and freeze for a healthy, refreshing snack.
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Add yoghurts getting close to the 'use by' date to smoothies. You can use empty yoghurt pots to freeze your leftovers in.GET MORE FROM YOUR FOOD
MINI FALAFEL WITH YOGHURT AND CUCUMBER DIP
If you have veggies coming to your party, they will love these; for a more substantial snack they can also be served in a warmed pitta pocket with chilli sauce and salad.
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