Reviving tips

Some foods, that you might have earmarked for the bin, can be revived and given a new lease of life. Read on and please tell us your ideas too.

• Using Chicken Carcass

  Submitted by David Wall, Shaftesbury

  After using all the meat from a chicken, boil the carcass or bones in water. Strip any last remaining meat and use the water and meat as stock. Use to make soups, or stews etc.

• Tomato Paste - stop the mould

  Submitted by Janet Korsak, Melksham

  For any leftover in a jar, scrape the sides of the jar and smooth the surface. Cover with enough oil so that none of the paste is exposed then refrigerate. The oil stops the air getting to it and turning mouldy. Same can be done for pesto.

• Make your own golden breadcrumbs

  Submitted by David Wall, Shaftesbury

  Before bread goes mouldy. Cut into slices and bake in a warm - not hot - oven, or place in the oven after you have cooked other food and switched off the oven. When dry and crisp, place the bread in a clean tea towel, or piece of muslin and bash up with a rolling pin. Store in an airtight jar.

• Birds love apples!

  Submitted by Toni, Gloucestershire

  If you can not use apples as leftovers then cut them in half and give them to the garden birds. Our blackbirds and starlings love them you will be helping the wildlife to survive when food is hard to find especially in the winter.

• Soft broccoli

  Submitted by Frances Gledhill Wood, Highlands

  If your broccoli’s a bit soft cut a thick slice off the bottom of the stalk, put into a glass with water and leave in the fridge overnight to crisp up.

• Blueberries or any soft fruit

  Submitted by Riffkir, Lytham St Annes

  If it is about to go off or is over ripe. Put in a saucepan with a couple of teaspoons of lemon juice and sugar. Heat slowly until the fruit "pops" and the liquid reduces. You will then have your own jam or a fruit compot!!

• Cheap and healthy batch cooking

  Submitted by Gemma Parnell, Bedfordshire

  Bulk up meals like pasta bakes, curry and chilli con carne with beans, pulses vegetables and potatoes. It's cheaper healthier and it means you can use up the rest of the vegetables in the fridge! I always make at least one extra portion to freeze when cooking, and I make food for my baby at the same time.

• strawberry crumble

  Submitted by Vanessa, Corby

  To use up excess strawberries, raspberries or blackberries, freeze on a flat baking tray, when frozen bag up and store until needed. Put frozen berries, or a combination of berries in an ovenproof bowl, cover with a thick layer of crumble topping and bake as usual. A touch of summer in deepest darkest winter, yum yum x

• Pudding from pasta

  Submitted by Beryl Bradford, Milton Keynes

  Cooked too much pasta? Why not use left over pasta to make a delious pud? Place cooked pasta in a greased oven dish, beat 2 eggs well, add double cream and strawberry jam and pour evenly onto the pasta. Place in the oven on 180deg for 40 minutes then under a hot grill for a few minutes until golden brown. Serve with ice cream of whipped cream. Yummy!

• Limp carrots

  Submitted by Judi Haire, Malaga

  Use them to make carrot cake....or muffins