Give meat a makeover
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Marinades are a quick and easy way of enhancing the flavours of meat which is almost at its use-by-date or has been in the freezer for a while. Allow the fillets, chops and steaks to sit in the marinade for about 30 minutes in the fridge, turning once; Chicken marinade; soy sauce, honey and mustardLamb marinade; garlic, rosemary and lemon juiceBeef marinade; chilli flakes, ginger and corianderGet more countdown to Christmas money saving tips
Keep your food at its best for longer by storing it the right way in the fridge
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Fruit and vegetables in the drawers at the bottom (in their original packaging or a loosely tied bag) - the exceptions are onions, potatoes, bananas and whole pineapple should be cool and dark, but not the fridgeMeat and fish needs to be covered and kept in the coldest part of the fridge, which is usually the shelf above the vegetable drawers. Cooked meats above raw meat and fish.Dairy products like cheese and milk, along with cooked meats.And in the warmest part of the fridge, the top two shelves, pastries, eggs and general produce
Braised celery from bruised celery
From John Sage
If your lovely crisp celery has gone limp, don't throw it out, braise it in a stir fry or add it to your stews and casseroles - it is delicious and nutritious. I especially love it mixed with leek and Chinese leaf in a stir fry.
