15 tips to help you cruise through cooking

It’s always great to have an epiphany in the kitchen: that idea that makes things so much easier, faster or more creative.

In the warmer months, everyone wants to spend less hours in the kitchen and more time outside, by the barbecue, near a beach or pool, or just enjoying simple eating.

Our kitchen tips to get you in and out of the kitchen in no time

1. If you place your meat in the freezer for ten minutes or so, it’ll be easier to cut into super-thin slices for that stir-fry for carpaccio.

2. Roast whole garlic cloves, skin and all, to add delicious flavour to roast veggies or meats. Squeeze soft roasted cloves onto bread or use in dips and sauces.

3. Bacon – if you can, use it! It almost, always makes things taste better!

4. Roll leafy salads and herbs in towel before placing in containers or bags. The towel will soak up moisture and extend their life. Just replace the paper when too damp.

5. Lemon juice in sautéed vegetables brightens them right up. Add a squeeze to mushrooms with a dash of soy sauce for the mushroomiest- mushrooms you’ve ever tasted.

6. A simple dash of vinegar can take soups or stews from hearty and heavy, to fresh and flavourful.

7. Bought fresh, pre-peeled garlic lasts weeks in the fridge and despite what some snooty chefs might say, we think it tastes great. Add peeled garlic to a jar of olive oil and a day or two later, voila, garlic oil!

8. Ginger can be tricky to peel with all its bumps and irregularities. Put down the knife and use a spoon to scrape that skin right off. Use the shavings to make ginger tea, minimising waste.

9. Use unscented dental floss to cut through soft cheeses or cakes.

10. Bananas often go brown before they can be used. But don’t throw over-ripe ones away; peel and freeze them for baking or smoothies. Make sure you peel them first, peeling frozen bananas isn’t fun.

11. Sure, this might be a contentious one, but we think citrus fruits, cheese and chocolate all taste best at room temperature.

12. Keeping a small dish of bi-carb soda in the microwave, oven and fridge will kill odours from reheated meals or funky foods.

13. Don’t let leftover red or white wine go to waste. Freeze it in ice cubes ready for your next bolognese or béchamel sauce or risotto.

14. Potatoes absorb excess salt or spice in dishes – as does rice and pastry too! Rescue overdone flavours by adding spuds or rice or turning the dish into a pie using pastry.

15. Keeping vegetable skins on is not only nutritious, it also saves peeling – which is a bit of a chore. Plus, roasted pumpkin skins are actually soft and tasty.

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This competition is now closed.

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