A little bundle of my everyday kitchen tips.
- Keep Brussels sprouts in the fridge. They’re far easier to store than a whole cabbage, and a couple finely shredded will lift all sorts of dishes.
- Freeze leftover lemon or lime juice in ice cube trays, then bag and label them.
- Remove the green sprout from garlic. It’s bitter.
- Have a dedicated board for raw chicken, used for nothing else. It’s the one supper club rule I’ll never drop at home.
- Keep a separate little board for garlic and chilli. I always cut chillies and then rub my eyes. I know.
- Cook veg ahead for roasts and dinner parties, ready to reheat.
Plus what to do with those gnarly leftover bits of cheese (after the tea alarm went off!). Watch the video for the lot.