10 ways to save foods that often go to waste

Make stale bread old news by transforming it into croutons and give your salad a crunch.

Freeze the cheese. Yes, you can freeze cheese! You can actually freeze most things. If you’re coming close to a use-by date, chop off a chunk and freeze for later.

Fruit juices are great in salad dressings. Try mixing orange juice, honey, mustard and a small amount of balsamic vinegar.

Cucumber should be kept in its packaging in the fridge (if it came wrapped), in the salad drawer - if your fridge has one. This can gift a cucumber three to four more days of life.

If not pre-packaged, wash and dry your lettuce leaves, store them in a tub lined with a piece of kitchen towel.

Onions are best stored in a cool, dry, dark place (they don’t like fridges but do love a tote bag). Onions can also be chopped and frozen is a sealed bag or container to save time when you need dinner on the run.

Store a half pepper with the stalk and seeds still in - it will last longer. Vegetable alchemy.

If potatoes have sprouted, simply remove the sprouts before use. They’re still good to eat, just give green or rotten bits the chop before cooking.

High-risk rice. Cool leftover rice by running it under cold water and pop it in the fridge immediately. It can be kept in the fridge for 1 day or frozen for use later. Always re-heat until well above 75 celsius before eating. Do not reheat rice more than once. Try and order just the takeaway rice you need as it has usually been reheated before being sent to you.

Squishy tomatoes make a great topping for bruschetta or French bread pizza; chop ‘em up, mix with chopped onion and herbs, spread over your bread, top with cheese and then toast.