api.addSlot({“key”:”inline”,”index”:”2″,”searchTerm”:null}));]]>
Grapes
Don’t neglect the bunch of grapes at the back of your fridge – they work in more than just fruit salads. Space them out on a baking tray, then freeze for a cooling summer snack. Another idea is to halve a large handful of grapes and divide between lolly moulds. Pour over coconut water to fill, and freeze for 12 hrs for another refreshing treat. Or, to make an easy bruschetta, roast them with the stalks on until darkened and falling apart, then spread soft goat’s cheese over some toasted baguette and scatter over the roasted grapes.
Easy peelers
Juice and combine with a little five-spice to drizzle over pan-fried duck or pork chops. For a snack that will please chocolate lovers, dip the segments into melted dark chocolate and place on a lined baking tray, sprinkle over a pinch of flaky sea salt and leave to set. To use up the scented peel, put this and any leftover segments in a pan with equal quantities of caster sugar and water. Heat gently until the sugar has melted, then simmer for 10-15 mins, leave to cool and strain. Use in cocktails to add some zing.
Apples
If you have sharper apples like Granny Smith, grate them into a creamy slaw. If your red apples are looking a bit mealy, chop and gently fry them in butter with shredded red cabbage until soft – this is a great side dish for pan-fried pork chops. Having a Sunday roast? Simply stir finely chopped apples through your stuffing mixture to fill out a joint of pork.
Bananas
Black bananas are for more than just banana bread! Chop them and store in the freezer to add to fruit smoothies – you don’t need to discard the peel. For a decadent pudding, cook halved bananas in shop-bought caramel and place a sheet of puff pastry on top. Cook as you would a tarte tatin, then drizzle with chocolate sauce to serve. Don’t waste the peel – trim the ends off the bananas and blitz them, skin on, to use in banana bread. Don’t just take our word for it – try our breakfast cake recipe.
Ideas for using up leftover ingredients
Fresh curry leaves
These often come in a large bunch. Take the leaves off the stems, then wash and dry them. Store in a container or reusable bag in the freezer and use straight from frozen.
Beetroot leaves
Don’t discard them – finely chop and add to the curry in the final 10 minutes. Or, try the below recipe to serve as a side:
Spiced beetroot leaves
Stir-fry the stems and leaves in a splash of oil until soft, then combine with 1 finely chopped chilli, 1 tbsp desiccated coconut and cook until just wilted.
There’s no need to peel ginger
Simply give it a scrub under running water and grate. The skin will dissolve as you cook and it’s a bit of extra fibre, too.
Leftover lime halves
Add lime halves to rice as it cooks. Or, try the below recipe:
Lime & chilli salad dressing
Mix any remaining lime juice with finely chopped coriander, honey, sunflower oil and chopped jalapeños to taste.
Try our beetroot curry, a great way to use up some leftovers.
To fridge, or not to fridge?
You’ll be amazed at the array of unlikely ingredients that last longer when chilled, but some should never go in the fridge.
YES
Fish sauce, sesame oil & maple syrup – best kept in the fridge in an airtight container.
Mayonnaise – will keep in the fridge once opened.
Mustard & natural nut butters – should be stored upside down to stop the oils separating
Soft herbs – keep well in a glass of water in the fridge, covered.
Woody herbs – keep well in the fridge wrapped in damp kitchen paper.
Jams & marmalades – will keep in the fridge once opened Wine will keep in the fridge for 3-5 days once opened.
Vermouth – can be stored in the fridge for 1-2 months after being opened.
Most sherries – should be stored in the fridge once opened and used within 1-2 weeks.
Soy sauce – should ideally be kept in the fridge if you don’t plan on using it very often.
SOMETIMES
Ketchup – can be kept at room temperature or in the fridge if not used very often.
Hot sauce – can be stored at room temperature or in the fridge.
Dried fruit – can be chilled or kept in an airtight container in a cool place.
Citrus – keeps in your fruit bowl for 1 week, or preserve them in the fridge for a few months.
NEVER
Bread – store in the freezer, but never in the fridge.
Coffee – keep grounds and beans in an airtight container.
Pastries – best kept in an airtight container.
Wholemeal flours – are best stored in the freezer and can be used from frozen.
Olive oil – keep in a cool cupboard
api.addSlot({“key”:”inline”,”index”:”3″,”searchTerm”:null}));]]>
Honey – also keeps in the cupboard.
