How to make your fresh food go further

The right kind of storage can help to extend the shelf life of your food, saving you time and money - all while protecting the environment too.

- Sustainability expert Kate Jones explains

If your weekly shop soon adds up, you're not alone. But did you know you might have been storing your fresh food wrong, and therefore prematurely ending its shelf life? Stop. And read on because help is at hand. Sustainability expert Kate Jones shares top tips and tricks for making your fresh food go further, saving time, money and giving the environment a helping hand too.

LEAFY GREENS (SPINACH, KALE, LETTUCE)

How to store:

Line a large container with a damp, cotton towel. Place the leaves on top and put in the fridge. It might sound a little counterintuitive to use a damp towel, but I promise you they will keep your greens crisp and fresh for so much longer.

Freezer tips:

Did you know you can freeze spinach leaves just as they are - and just grab a handful to add to your smoothies, curries or soups when you need to? I also freeze them into cubes by blending four cups of whatever greens I have to hand (kale, spinach or even lettuce) with one cup of water. Add to an ice-cube tray and store for whenever you need them.

POTATOES & SWEET POTATOES

How to store:

In a cool, dark and well-ventilated place. Refrigerating can affect the structure and taste of potatoes.

Freezer tips:

Potatoes hold a lot of water so shouldn't be frozen raw. They freeze well when roasted or even mashed. You can also blanch your potatoes by cooking them in boiling water for 3-5 minutes, then immediately transferring to iced water. Drain and pat dry and transfer to a reusable baking sheet to freeze, before transferring to an appropriate container.