Sarah Main from Alton, Hampshire said:
We are already very good at reducing, reusing, recycling - particularly with food - but this is an excellent educational... More
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Fridge and freezer essentials
In addition to the store cupboard, keeping a few essentials in the fridge and freezer means that you can create nutritious dishes from what at first may appear to be a limited food range.
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Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
Why not try Golden Shepherds Pie or My Big Fat Moussaka or Vegetable Lasagne
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Cheese
Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
Why not try Sausage Risotto or Golden Shepherds Pie or My Big Fat Moussaka
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Crème fraiche
The French version of soured cream, it's twice as rich, and thicker than the British version of sour cream.
- It can be used to lace soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes. Great for adding to leftovers, as it is quite rich and can withstand being heated.
- Plain full-fat yoghurt can be used instead of crème fraîche in cooking as long as you heat it gently – adding a little cornflour, which can help to prevent it from separating.
- The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets in the UK.
Why not try Baked Apple Crisp or Creamy Tomato Soup or Mixed Citrus Salad
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Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
Why not try My Big Fat Moussaka or Banana and Yogurt Pancakes with Apple and Berry Compote or Spanish Potato Tortilla
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Fish fillets
Keep a variety of frozen fish
They defrost quickly and most can be cooked from frozen.
Why not try Fish Cakes
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Frozen chicken breasts
Cut into strips before freezing for quick defrosting
Could be used for making instant chicken- base recipes like creamy herb chicken, spicy chicken burgers, sweet and sour chicken stir fry
Why not try Sweet and Sour Chicken Stir Fry
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Frozen vegetables
Green beans, baby peas, corn kernels and spinach
Ideal for instant fresh vegetables accompaniments.
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Mayonnaise
Good for sandwiches and dressings
Unopened commercial mayonnaise can be stored on the shelf up to the use by date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.
Why not try Chocolate Mayonnaise Cake or Creamy Herb Chicken or Chicken tonnato (with Italian tuna sauce)
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Milk
organic, full fat, semi-skimmed.
If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones
Why not try Golden Shepherds Pie or My Big Fat Moussaka or Vegetable Lasagne
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Mixed seafood and prawns
Can be added to dishes like stir-fries without defrosting
See our Stir-Fried Seafood with Noodles
Why not try Stir-Fried Seafood with Noodles
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Ready to bake bread
Rolls, ciabatta, garlic bread slices and French bread
A handy standby to accompany meals.
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Stocks
Made from your meat and fish bones.
Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.
Why not try Golden Shepherds Pie or My Big Fat Moussaka or Vegetable Lasagne
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Yoghurt
Greek yoghurt is good for adding to curries or making quick dips.
Choose fruit yoghurts for quick puddings for the children.
Why not try Baked Apple Crisp or Fruit Smoothies or Banana and Yogurt Pancakes with Apple and Berry Compote
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In the fridge
Keep the fridge between 1-5°C. Leaving food out overnight can cut the shelf life by up to 100%.
Invest in a fridge thermometer to ensure the actual temperature is accurate.
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In the freezer
Fill your freezer with bags of convenient frozen fresh foods such as vegetables, fish, seafood and fruits that
can be quickly cooked from frozen. Keep an inventory on the fridge door with a list of contents. Make sure
the freezer is –12°F. Stock up on freezer bags, clips, airtight containers and freezer marker pens. Save fresh
soup containers and plastic milk cartons for storing stocks and time saver recipes. Shallow containers are
also good as they cool the food down quicker.