Fruits

§         Store bananas separately from the rest of your fruit as they emit a gas that quickens the ripening process.

§         Lemon juice helps to stop fruits from going brown after they've been chopped.

§         Tomatoes can be frozen whole in polythene bags. They can then be used in place of canned tomatoes in sauces: just add whole frozen tomatoes to the pan when you would normally add the canned tomatoes.

§         Once ripe, put fruit in the fridge to make it last longer.

Vegetables

§         Most vegetables should be stored in the fridge or a dark cold place like a larder.

§         Cucumbers, carrots and root vegetables need to be kept hydrated. If yours are looking a bit shrivelled stick them in a bowl of water in the fridge. Carrot sticks can last for up to a week like this.

§         Store potatoes in a dark cool place.

§         Mouldy vegetables can quicken the pace at which foods around them go off. Make sure you remove mouldy food from fresh food and clean out your refrigerator drawers regularly.

§         Unused vegetables can be steamed, blended and then frozen in an ice cube tray to use in sauces and soups at a later date.