Use up your fresh ingredients first. You don’t want any food to go to waste, so use up perishable ingredients before foods with a longer shelf life.
Know what keeps longest. Fresh foods with relatively long shelf life includes root vegetables such as potatoes, sweet potatoes, carrots, onions
Carefully wash, rinse and drain salad leaves and fresh herbs and spin dry in a salad spinner, place into a suitable plastic storage tray, cover and keep refrigerated. By following this procedure your salads and fresh herbs will last for several more days than if just stored in the fridge un-covered.
It might seem obvious but make sure you aren’t storing things in your fridge that don’t need to be in there. For example, fresh tomatoes, un-peeled onions, un-peeled jacket potatoes, whole butternut squashes don’t need to be stored refrigerated. Removing these items from your fridge and storing them in a cool dark place will free up valuable fridge space for more perishable items.
If you are stuck at home, take the opportunity to tidy and declutter your kitchen cupboards to free up space for ambient food products. This is a great opportunity to get rid of those unused & unwanted items that end up “living” in your valuable storage space. Remember to re-cycle as many of the items you are discarding as possible.
Useful store cupboard ingredients, other than dried pasta, include:
Long grain rice
Couscous / Bulgar wheat
Tinned or powdered coconut milk
Tinned & dried pulses
Chopped & Peeled plum tomatoes
Dried herbs (these could replace fresh if required)
Tinned fruits in juice
Ambient pouches or canned tuna
If you do get sick, it is worth having some easy to cook and prepare foods in the house on standby. Canned soups, microwavable rice and frozen ready meals are easy options that you can keep in stock if you don’t have the energy to prepare more complex recipes.