PAST THEIR BEST?

EGGS Submerge in a bowl of cold water. If they lie horizontally on the base, they are fresh. If they balance on their tip on the base, they are still fine to use. Only if they float are they ready for the bin.

POTATOES Cut off sprouts and cook as normal (or cook and freeze). But do not eat if green, as this indicates the presence of a toxin called solanine.

BREAD If stale, use as toast, in salads or puddings. Or whizz to breadcrumbs and freeze for up to a year. Avoid eating bread with visible mould.

BANANAS Separate from each other for storage and wrap stalks in foil. Or peel and freeze (use the skins in our Banana Skin Curry, see page 122). Alternatively, you can boil the skins to make a tea, said to aid sound sleep and muscle recovery, or whizz into smoothies for a fantastic nutrient boost.

DRIED SPICES Revive in a dry frying pan over low-medium heat, stirring until fragrant. Cool and use as needed.

MILK Smell it! If sour, use in place of buttermilk or to make scones, muffins, waffles or our Sweet Soda Bread (left). You can freeze both fresh and soured milk; just give it a good shake once thawed.

HARD CHEESES Slice off mould with a margin of about 2.5cm, grate and freeze, ready to sprinkle from frozen when needed. SOFT FRUIT AND VEGETABLES

If mould is visible, due to the high water content of the produce, it’s safest to bin. HARD FRUIT AND VEGETABLES

Unless slimy, they are usually salvageable by cutting out the mould with a wide margin. But be wary of mouldy apples, as they can contain the toxin patulin, which should be avoided.