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Leftover food - making it live longer

  • Eggs can be frozen, but only once separated. For whites, label how many there are in each container. Leave them to thaw naturally and they are ideal for making meringues. Yolks should be stored in a container with a lid and will keep for 4-5 weeks. Defrost and use yolks as normal.

  • If you've got a glut of cooking apples, cut them into quarters, core and peel them. To prevent apples turning brown as you are peeling them, squeeze the juice of half a lemon into a bowl of water and drop the pieces of apple into it. Drain, quickly pack the apples in freezer bags or plastic containers and freeze them. To use, put the frozen fruit in a pan with some sugar, add a very small amount of water and cook as normal.

  • If you have orange or lemon juice left over when you are cooking, freeze it in ice cube trays. It is useful for drinks, dressings or all sorts of recipes that need a little juice. Try freezing lemon or lime slices in ice cubes - handy for drinks!

  • If you have any leftover coconut milk you can freeze that in ice-cube trays too. Once frozen transfer it to freezer bags. It will keep for up to 3 months.

  • To freeze tomatoes, remove their stalks and freeze whole in freezer bags. They can then be used in place of canned tomatoes. Just put them into the pan when you would add the canned tomatoes. Don't try to defrost them separately though as they turn to mush.

  • It's worth freezing herbs that you use regularly: mint, parsley and chives, for example. Wash and dry it before freezing whole in freezer bags, or chopped in ice cube trays covered with water. Tip frozen cubes into a freezer bag and store them for up to six months.

  • Dairy products such as milk, cream and yoghurt can be frozen but tend to separate on thawing. Whipping cream before freezing prevents this. Other dairy products like butter and cheese also freeze well.

  • Avoid freezing leafy vegetables such as lettuce. They will go slimy when defrosted and you will not be able to use them. Instead, wrap them in paper (brown, butcher or newspaper is fine) to soak up any excess liquid and prevent the leaves from rotting.

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