1. Choose various ripeness
Buy bananas, tomatoes and avocados at different stages of ripeness so you have some for now and some for later.
2. Make use of leftovers the next day
Stir-fries and frittatas are a great way to use leftover veggies. Leftover baked vegetables, such as sweet potato and pumpkin, are good tossed through couscous or pasta. Add cooked veggies, rice or pasta to a frittata or soup.
3. Cook with the same herb
To avoid wasting herbs, cook several dishes that include the same herb, or grow your own.
4. Use leftover bread for breadbrumbs
Freeze leftover stale bread and crusts until you have enough to make a large batch of breadcrumbs in the food processor. The crumbs can then be stored in 1 cup quantities in freezer bags until needed.
5. Gather leftover cheese
Leftover pieces of cheese can be frozen until you have enough to get out the food processor. Coarsely grate the cheeses and package in 1 cup quantities in freezer bags for use in sauces and on bakes. For most recipes, a mixture of cheeses can be used together.
6. Freeze cream and milk to use
Leftover cream can be frozen for use in sauces. Likewise, if you know you won’t get through the milk by the use-by date, decant it into a container, allowing a 2-cm headspace for expansion, and freeze. Thaw in the fridge for 24 hours and shake well before using.
7. Store leftover fruit chopped up
Chop leftover fruit before it overripens and freeze in containers. Add the chopped frozen fruit to the blender for smoothies and juices.
8. Overripe bananas can still be used
Put overripe bananas in the freezer until you have enough to make banana bread or muffins.
9. Don't waste egg whites and egg yolks
Freeze egg whites for pavlovas or egg yolks for custards separately in small tubs.
10. Store nuts and seeds in the freezer
Keep nuts and seeds in the freezer to keep them fresh. They will also retain much of their crunch and flavour this way.