NO FOOD WASTE

1. If you have a large jar of Turkish Sweet (mild) Red Pepper Paste (Tatlı Biber Salçası) or Tomato Puree in your fridge and are worried about not being able to use it all up in a couple of weeks, then pop the paste into 1tsp portions in ice cube trays. Cover the trays and freeze for up to 6 months. Pop the paste straight into soups and stews, or defrost however many cubes you need to use in sauces and marinades. 

2. Peel and finely grate any odds and ends of fresh ginger, turmeric or garlic you may have lying around in your fridge. Add 1/2 tsp of finely grated ginger, ¼ tsp fresh turmeric and ¼ tsp of fresh garlic into each small round of an ice cube trays and top with olive oil. Cover the ice cube trays and freeze. When the cubes are completely frozen, pop them into reusable freezer bags. Name and date the bags and freeze for up to 6 months. Pop the cubes straight into soups and stews. 

3. Coarsely grate any odds and ends of fresh ginger, turmeric or garlic you may have lying around in your fridge – there is no need to peel them, as there is a lot of goodness in the skin and they will be strained before being consumed if added to hot water, and blended if used to make smoothies. Add 1 tsp of coarsely grated ginger, ½ tsp fresh turmeric and ½ tsp of grated lemon or orange zest into each small round of an ice cube trays and top up with 1tbsp of freshly squeezed lemon and /or juice. Cover the ice cube trays and freeze. When the cubes are completely frozen, pop them into reusable freezer bags. Name and date the bags and freeze for up to 6 months. Each ice cube will make 1 cup (300ml) of this hot ginger, turmeric and lemon drink. Place 350ml of boiling hot water into a small teapot, and after 3 minutes, place one of the ice cubes into the water to dissolve and infuse for 3 minutes. Using a tea strainer, pour the hot infused water into a mug or tea cup. You can also pop these cubes straight into your blender when making a smoothie.

4. Finely chop any sad-looking fresh herbs, such as parsley, coriander and mint and tightly pack them in to ice cube trays (I freeze individual portions of each herb, rather than mixing them together into herb mixes). Pour a little cold water into each one so that the herbs freeze into the water (you can also use a little oil, instead of the water if you will be using the herbs in recipes that require them to be cooked in oil first). Cover the ice cube trays and freeze. When the cubes are completely frozen, pop them into reusable freezer bags. Name and date the bags and freeze for up to 12 months. Pop the cubes straight into soups and stews. 

5. Freeze freshly squeezed lemon juice in ice cube trays and once frozen, pop them into reusable freezer bags. Name and date the bags and freeze for up to 6 months. Pop the cubes straight into soups and stews or defrost a cube at a time to add to salad dressings and marinades.

6. Very finely dice carrots, celery and onions, and lay them flat on a shallow baking tray. Cover the vegetables with baking paper then tightly wrap with clingfilm. Pop the tray in the freezer, and once the vegetables have frozen, take the tray back out of the freezer and portion the mixed vegetables into reusable freezer bags. You can use the vegetables straight from the freezer as a base for soups, stew and ragu. Store in the freezer for up to 8 months.

7. Roughly chop any stale loaves or slices or bread into 2-3cm cubes and freeze in reusable freezer bags for up to 6 months. Fry the frozen bread cubes in olive oil to add into soups and salads. 

8. Blitz any stale loaves or slices or bread in the food processor and place the breadcrumbs into reusable freezer bags for up to 6 months. Freeze the breadcrumbs and then remove however much you need whenever you require them – defrost for 15-20 minutes before using in meatballs mixes, or as a recipe binder, or fry the breadcrumbs, straight from frozen, in olive oil, with dried herbs, garlic and spices to use as a crispy topping for soups and salads.