If you want a glass of cold water, running a tap until the water is cold wastes about 4 litres each time. Instead, why not keep a jug of water in the fridge? This will save around 0.8 pence every time, which doesn’t sound much, but add it up over a year and multiply it by the number of people living in your home.
We only need to eat meat 2/3 times per week, a more vegetarian diet is good for your health, your pocket and the environment.
Many of us don’t store our food in the best place to keep it fresh for longer. Store bread in a cupboard or bread bin, keep fruit in the fridge (but not bananas), and always store potatoes in a cool dark place.
A centimetre or two of wine left in the bottle? Freeze it and use later to add depth to a Bolognese or other sauce.
To save an open jar of pesto from going off, freeze it into cubes (in an old ice tray) for later use.
Always fold the inside bag of packets of cereal, then close the pack flaps, to prevent spoiling.
Add some sugar and lemon juice, place in the fridge and strawberries (or other soft fruit) will last another 2 days.
It takes a bit of effort but use a simple recipe and the results can be very satisfying and tasty!
If you are worried about eggs going off, an easy check is drop them into a bowl of water, if they sink they are fine, if they float don’t eat them.
Eggs have a shelf life of 28 days (from date laid to best before date). By law, eggs must reach the final consumer within 21 days from the date they have been laid. This date is known as the ‘Sell-by date’.
After this date, the quality of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and could make a person ill. This means that eggs need to be delivered to the consumer at least 7 days before the ‘Best before’ date. The consumer then has seven days to use the eggs at home.
To kill any bacteria, eggs should be cooked thoroughly until both yolk and white are solid. Alternatively they can be used in dishes where they will be fully cooked, such as a cake.
Eggs can be frozen, but not in their shells. Break the egg into a bowl and beat until the yolk and egg white is blended. Put them in an airtight container, label with the date, and pop in the freezer.
Most cheeses (except soft ones like Brie or Camembert) can be frozen. Stilton should be crumbled and stored in a container. Cheddar can be grated into a sandwich bag and used direct from frozen.
When bananas start to go brown, peel and pop them in the freezer in a bag or container. They are great if you blast them in a blender, especially with cream or ice-cream for a delicious banana pudding.
Take them out of their bag and pop them into a sealable container. Add a piece of kitchen roll, click the lid shut and store in the fridge.