- Always have a good basic dry larder like pasta, rice, couscous, polenta, stock cubes, frozen vegetables, herbs and spices.
- Try to plan a weekly menu in advance.
- Use seasonal ingredients.
- When purchasing food buy long dated 'use by dates'
- If you are defrosting food do it overnight in the fridge.
Good storage procedure is vital for food. In the case of dried foods, rotate ingredients. Follow the rule:-
- 1st in 1st out
- Keep refrigerated foods between 0 and 4 degrees
- Make sure your freezer is minus 18 or below.
- Purchase a small fridge thermometer.
- Always keep food covered and use clingfilm.
- Invest in good plastic storage containers, in a variety of sizes.
- Any opened packets should be kept in an airtight container.
When I buy extra fish or meat I split into one portion size and freeze. This allows you to take out portions as required rather than large batches. Often when I make stews or soups I have small amounts left over. Portion into small storage containers. Most recently I have been using a great storage product called Store & Pour plastic zip bags that hold soups and sauces perfectly. Just remember when defrosting it is better to do so overnight in a fridge.
I always have leftovers in my fridge. My favourite is smoothies at breakfast time, in particular Kiwi and Spinach with a little apple juice. Others which are full of flavour and packed with energy providing nutrients include any soft fruit with a small bio yoghurt drink. I have tried most things for a breakfast smoothie. It can be fun using up fruit juices and leftovers and experimenting.
Lunchtime snack
I keep some frozen pitta bread in the freezer and for a lunchtime snack I use up any cold meats, this could be leftover bacon, any cheese grated with salad leaves or spinach with homemade mayonnaise - fantastic!
Dinner
I always seem to have a few potatoes in my vegetable rack. This idea for a bubble and squeak cake can be adapted for a main meal or on its own as a snack. I mash my potatoes and then add leftover ingredients, cabbage, grated carrot, or another favourite it black pudding and bacon. Made in the style of a fishcake I mix the ingredients with mashed potato and shape into a cake. I then dip in flour, egg and breadcrumbs (another good way to use up any spare bread). Next shallow fry in hot oil until cooked throughout. Eat on their own or as part of a main meal.
