Lakeland Stayfresh Longer Vegetable Storage Bags, 25 x 38cm - Pack of 20

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Wrap cheese in porous paper. Parchment paper works well as the cheese can still breathe. Don’t use cling film unless you fancy a sweaty brie. It may seem like magic, but Stayfresh’s genius is all thanks to the porous, food safe, natural Japanese stone powder suspended in the polythene film; the powder absorbs ageing ethylene gases that most fruit and veg release, and the bags let the contents breathe, creating an environment that helps produce stay fresher for far longer. The surface of the bags is also treated to prevent any build-up of moisture or bacteria. Your mandarins are mushy, and your peaches are past their prime but don’t worry. All is not lost just yet. There’s still time to use up overripe fruit and make something delicious at the same time. From jams to crumbles, here are a few ways to stop that perfectly imperfect produce from going to waste.

Underripe fruit can take anywhere from a couple of days to a few weeks to ripen, so fruits last longer if they’re not ready to eat when you buy them. Underripe fruit lasts longer, naturally, because it’s fairly early in its lifecycle. And talking of freezing – we’ve been home freezing experts for over 50 years so we’ve learnt a thing or two over that time. Have a read of our blog to find hints and tips on how to get the most out of your freezer and help you cut down on food waste – here’s just a few ideas to get you thinking. Take mince out of its bulky plastic container, put it in a freezer bag, then flatten it out so it’s easier to store. Onions that you’ve cut or sliced can also be kept in the refrigerator. Put them into an airtight container – preferably glass as plastic absorbs the smell – and use within seven to 10 days. ‘If you buy pre-cut onions, follow the manufacturer’s “use by” dates,’ advises the National Onion Association (NOA). How to store sweet onions Did you know, most food waste within the UK comes from within your home? You may think it’s the large corporations and supermarkets creating the most waste, but in fact, individual households cause the majority of food waste. We all need to find ways to keep food fresher for longer and prevent this waste.Yes, this method does involve wrapping up and swaddling your herbs like a precious newborn. But it is totally worth it for saving your herbs and boosting their life span. It’s simple, too.

Most fruits and even most vegetables can be frozen. And if you’ve been wondering how to keep fruit fresh for long periods of time, storing them in your freezer is your best bet. Frozen fruit can happily chill in the ice box for up to 12 months. Just give them a wash and a dry, wrap them up, and store away. Easy-peasy-lemon-squeezy. Just how we like it. Don’t Throw Out Overripe Fruit Refrigeration also slows down the chemical reactions that would otherwise take away all the sweet, juicy goodness. This prevents waste from a half-eaten pepper or avocado. Simply wash the remainder of the food item, pop it in your container and voila, no more grey avocados or squishy celery. Don’t be a slave to best-before dates. They’re usually just a recommendation on how long your food will be at its best. Use your common sense and employ the look and sniff test. Use-by dates are another matter – always err on the side of caution when it comes to things like meat, dairy and fish. Food poisoning is nobody’s idea of a good time. Sweet onions don’t last as long as others from the store because they contain more water. ‘To make sweet onions last longer, wrap in paper towels or newspaper and store in the fridge,’ says the NOA. Do onions last longer in the fridge or on the counter?

Allow to dry for a couple of weeks. They should have papery skins, the leaves should be shrivelled, and the roots dry. Put aside any that are damp, which should not be stored. Peel and chop your potatoes. You may choose to cut some into chips, wedges or even for use as roast potatoes down the line. Par boil your tatties, then allow them to cool. Once cool, place them on a baking tray and freeze them. Once your potatoes have frozen, pop them into freezer bags, ready to use at dinner time or with a Sunday lunch. Don’t pile your fridge high. It will stop cool air circulating and things will start to warm up and bacteria will see it as an invitation to move in. Remember, everyday essentials like bread and milk can be frozen if you have gaps to fill in your freezer – a full, well-organised freezer is a happy freezer as it works more efficiently, and saves energy too, as less cold air escapes when you open the door to get something out. Look out! There’s another ethylene gas producer on the loose. When placed into the fridge, however, gas production stops – and the ripening process along with it. So, to keep their flavour and their texture, store them in a paper bag at room temperature. This way, those lovely melons can continue to ripen, build up nutrients and stay fresher for longer. Buy Under-ripe Fruit and Leave It On the Countertop