Good Food
type: channel
link: https://www.bbcgoodfood.com
date: 2025-07-29T15:10:58.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: How to freeze cabbage
items: 15 types of cabbage
items: Celery salt
items: 23 varieties of pear
items: How to store carrots: tips to make carrots last longer
items: How to store potatoes
items: What is freezer burn and how can you prevent it?
items: How to get rid of fruit flies: DIY traps you can make at home
items: Quick and easy ways to get rid of ants in the kitchen
items: Budget vegetarian meal plan

How to freeze cabbage
type: item
creator: Amanda Nicolas
subject: Guide
subject: How to
subject: Cabbage
subject: Green cabbages
subject: Red cabbage
subject: White cabbages
description: Freeze cabbage raw or cooked to extend its lifespan, reduce food waste and save money. Blanching raw cabbage extends the storage time further.
encoded: You can freeze cabbage either raw or cooked. As vegetables go, cabbage freezes well, not altering the flavour or texture much in the process. There are 400 varieties of cabbage worldwide, and thankfully you handle them identically when it comes to freezing. If you’re freezing raw cabbage you have the choice of blanching it first or freezing it as it is, with blanching extending the storage time and keeping cabbage crunchy. In either scenario it’s worth preparing cabbage before freezing so that it’s ready to cook straight from the freezer, speeding up the freezing, defrosting and cooking times. Unless you’re cooking for a large group of people, it’s unlikely you’ll use a whole cabbage for a single dish. Recipes often ask for half a cabbage or a wedge of a cabbage, leaving a good amount leftover. Save money and reduce food waste by freezing surplus cabbage for another serving of nutritious, tasty, leafy greens. The best way to freeze cabbage Prepare raw cabbage for freezing by slicing off a thin disc from the base, then balance the globe on that flat base to cut the cabbage into quarters. Trim and discard any thick sections of core, then shred the cabbage by cutting across each quarter. Give the cabbage a good rinse, ideally submerging it in water and rinsing again to thoroughly remove any dirt. To blanch cabbage before freezing, bring a pan of water to the boil and prepare a large bowl of cold water with ice. Once the water comes to the boil, drop the shredded cabbage into the water and cook for about 90 seconds. Using tongs or a slotted spoon, promptly transfer the cabbage to the bowl of ice water for a further two minutes to stop it from cooking. Drain the blanched cabbage and allow it to dry before freezing. Open-freeze blanched cabbage by spreading it out on a non-stick baking sheet or one lined with baking parchment, and freezing until solid. Once the blanched cabbage is fully frozen it can be transferred to a freezable container or plastic food storage bag for …

Chopped-cabbage-af91f45.jpg
width: 700
height: 467

15 types of cabbage
type: item
creator: Amanda Nicolas
subject: Guide
subject: How to
subject: Cabbage
subject: Green cabbage
subject: Red cabbage
subject: Savoy cabbage
description: Nutritious, affordable and delicious, cabbage has it all. Get more cabbage onto your plate by exploring different cabbage varieties throughout the year
encoded: Cabbages vary in shape, size and colour, and are an excellent source of nutrition; packed with vitamins B6, C, K, and folate. With more than 400 varieties, cabbages are in ready supply with different types producing a continuous year-round harvest in all temperate climates. As a general rule, the winter cabbages have tightly-packed leaves, spring cabbages are the pointy shaped ones, and summer cabbages are looser-leaved, and less densely packed. From tiny Brussels sprouts to the hefty globes of Savoy and Dutch White cabbages, these brassicas can be eaten raw or cooked in every way imaginable. As cabbages have a subtle earthy, peppery flavour they can be paired with stronger flavoured ingredients, such as bacon, garlic, soy sauce, lemon, chilli and caraway seeds. For cabbages that are the sweetest and least bitter in flavour look for freshly harvested, lively looking leaves. Cabbage-lovers will be heartened to hear that calling a loved one, “mon chou”, translating to, “my cabbage”, is a French term of endearment. 15 different types of cabbage More than 400 varieties of cabbage have been identified worldwide, with a limited selection of these grown commercially. We’ve honed in on 15 varieties that are easy to incorporate into cooking seasonally with delicious results. 1. Savoy cabbage This popular dark green winter variety comes from the Savoy region of south-east France that borders Italy and Switzerland. Savoy cabbages are one of the largest cabbage varieties, and their firmness makes them heavy for their size. The texture of the savoy cabbage makes its culinary uses wide-ranging: it holds its form when cooked in chunks, and its large, slightly elastic frilly leaves can stretch for stuffing and be a receptacle for sauces. Its flavour is milder than other cabbage varieties and it has a distinct sweetness, as well as hints of nut and earthiness. Use savoy cabbage in braised stuffed cabbage or try Good Food’s best savoy cabbage recipes. 2. Red cabbage Red cabbage is si…

Assorted-cabbages-f9d55fa.gif
width: 989
height: 900

Celery salt
type: item
creator: Amanda Nicolas
subject: C
subject: Glossary
subject: Celery
description: Adding savoury depth, citrus tang and mild bitterness, celery salt is found in Creole and Cajun spice mixes, as well as the Bloody Mary cocktail.
encoded: What is celery salt? This increasingly popular seasoning combines salt and ground celery seed to create a flavour that’s vegetal, herbal, tangy and bitter. Harvested from wild celery (also known as smallage), celery seeds are a similar size to poppy seeds, and greeny-brown in colour. To make celery salt, celery seeds are ground to a powder and then mixed with salt, as well as an anti-caking agent, such as sodium dioxide or calcium silicate. Commercially made celery salt contains as little as 10 per cent celery seed, with salt making up the majority of the rest of the product. What does celery salt taste like? Celery salt has an earthy, vegetal, celery-like flavour with hints of citrus tang and bitterness. When added to other ingredients, celery salt takes on a herbal savoury flavour with a slightly bitter aftertaste, while the high salt ratio gives a salty finish. What is celery salt used for? With its complex distinct tangy, bitter flavour, celery salt enhances a range of both raw and cooked dishes, and is commonly used to add savoury depth to soups and stews, and pep up salads. Celery seed has antioxidant and antimicrobial properties that inhibit the growth of certain bacteria and fungi. One of these naturally occurring antimicrobial properties is sodium nitrate, which is used as a food preservative. Celery seed’s chemical properties make celery salt a popular preservative for pickling vegetables, such as cucumbers, onions and peppers. What can I substitute for celery salt? Substitute celery salt with other spices mixed with salt, such as ground fennel seed, ground lovage seed or ground black pepper, which all have similar flavour profiles to celery seed. Dried dill seed, also has something of a celery-like flavour, and can be mixed with salt as a celery salt alternative. Celery leaves, especially when dried, ground and mixed with salt, make an effective substitute for celery salt. Preserve leftover celery leaves by dehydrating them in a low oven, grinding with a …

celery-salt-8e9ee48.gif
width: 990
height: 900

23 varieties of pear
type: item
creator: Amanda Nicolas
subject: Guide
subject: How to
subject: Conference pears
subject: Pear
description: From supermarket favourites to farm shop finds, there are more than 3,000 varieties of pear worldwide. We’ve narrowed down 23 to look for next time you're shopping for fruit
encoded: There are more than 3,000 varieties of pear grown around the world, ripening from late summer into the autumn and varying in characteristics. Only a limited number of these pear varieties are grown commercially, often selected for their sweetness and ability to hold their form when cooked. In the UK, Williams, Concorde, Comice and Conference varieties regularly line supermarket shelves, while Beurré Hardy is a favourite in France and Nashi is the most popular variety in Japan. With so much choice, there really is a pear for every culinary need, from the bite-sized Seckel to the copious Belle Angevine, and the General Leclerc (the French butter pear with its firm texture) to the Merton Pride, which is dripping with juice. So, whether you’re looking to poach, bake, pickle or simply eat raw, there’s a pear for the job. For more tips on storage and how to prepare and cook pears, see our pear glossary. 23 different varieties of pear The fruit of the pear tree has a characteristic pyriform shape, with a rounder, wider base that narrows towards the stem. However, Nashi pears buck this trend, growing in a spherical shape. Pears also come in a range of autumnal colours, including shades of green, yellow, brown and red, depending on variety and ripeness. The texture of pears changes as the fruit ripens, developing an increased sugar content and more juiciness. We’ve narrowed down 23 varieties of pears that are either more readily available in the UK and Europe, or varieties you simply need to know about. While some pears are household names, others are lesser known gems that are worth seeking out. 1. Anjou Named for the former province in north-west France, there are two varieties that carry this name: Red Anjou and Anjou. While Red Anjou pears have a pronounced crimson red blush, Anjou pears are bright green. Despite their different exteriors, the two pears are similar in texture and taste, with an aromatic, delicate sweetness and firm, buttery texture. 2. Beth These petit-s…

pears-b7619ac.gif
width: 990
height: 900

How to store carrots: tips to make carrots last longer
type: item
creator: Amanda Nicolas
subject: Guide
subject: How to
subject: Carrots
description: Carrots can be kept for several months when well-prepared and stored in the fridge or a cool, dark place, mimicking the environment they grow in
encoded: There’s a lot to love about carrots – these inexpensive, versatile root vegetables are available year-round and nutritionally rich in beta-carotene, which our bodies convert to vitamin A (retinol). As a hardy root, carrots don’t need handling with particular care, but to help them last as long as three months, it’s worth checking them over and storing with consideration. Removing packaging, checking for bruising and soft spots and trimming off greens, prepares carrots well for storage. Keeping carrots in the fridge will help them last longer than out of the fridge, as the cold temperature slows the chemical process that ages carrots. But if storing carrots in the fridge isn’t an option, look for somewhere that’s cool, dark and ventilated. How to store carrots To maximise the length of time carrots remain edible, store them in the fridge, ideally in a sealed container with a shallow layer of water at the bottom. The water in the container helps the carrots remain crisp as these root vegetables naturally draw up moisture as and when they need it. Stored in the fridge, with a supply of water, carrots can last up to three months. Another optimal place to store carrots is in an environment similar to where they grow. If you’re growing carrots yourself, leave them in well-drained soil until needed, protected from frost with a thick layer of straw or bracken. Otherwise, make up a big box of horticultural sand mixed with wood chipping, or fill with soil and layer in the carrots, making sure they’re completely covered. See Gardener’s World for more on storing homegrown carrots. c Tips for storing carrots Whether you’re storing carrots in the fridge, cupboard or pantry, keep them away from ethylene gas-producing fruits and vegetables, such as apples, avocados, bananas, pepper and tomatoes, which accelerate ripening and fermentation. Remove all packaging We’re all guilty of unpacking shopping in a rush and carelessly hauling a bag of carrots straight into a fridge’s vegetable …

Carrots-a5d12ea.gif
width: 990
height: 900

How to store potatoes
type: item
creator: Amanda Nicolas
subject: Guide
subject: How to
subject: Potatoes
description: Potatoes can last for six months or even longer when well-prepared and stored in cool, dark, dry and well-ventilated conditions
encoded: Nutritious, affordable and delicious, potatoes are above all dependable, and it's their long storage life that makes them one of the world’s most important crops. At the same time, they are the UK’s most-wasted food item. According to 2020 stats, 4.4 million potatoes are thrown away by households each day, amounting to 1.6 billion wasted potatoes a year. When stored in a cool, dark, dry and well-ventilated environment, it’s possible to maintain potatoes’ texture, flavour and nutrition for several months. How to store potatoes How you prepare and store potatoes will affect their quality and storage life. While there are hundreds of varieties of potatoes, thankfully they all need similar storage conditions. Preparing potatoes for storage While it’s tempting to haul a bag of potatoes to the back of a cupboard, it’s worth taking a few minutes to check over each one for cracks, broken skin and bruising. Any slightly damaged potatoes should be used up first, and cut them before cooking to check for spoilage. Avoid the temptation to wash potatoes before storing them as the moisture can cause rotting that can spread to other potatoes. Storing potatoes in the dark Keeping potatoes in a dark environment is paramount for prolonged storage. When potatoes are exposed to even a little light they tend to develop green patches and can sprout. The green patches are toxins under the skin called solanine, and while the toxins are rarely concentrated enough to be harmful, they still cause a bitter flavour. If you find yourself with sprouting potatoes, either plant them to encourage multiplicative growth, or trim off sprouts and cut out green spots before cooking. Finding a cool storage environment The optimal temperature to store potatoes is between six and 10 degrees celsius, a temperature range that stops potatoes sprouting or freezing. In the UK, a kitchen cupboard, pantry or cellar will often stay in this temperature range. As fridges are kept between three and five degrees celsius…

potatoes-b720b1d.gif
width: 990
height: 900

What is freezer burn and how can you prevent it?
type: item
creator: Amanda Nicolas
subject: Guide
subject: How to
description: Food with freezer burn may look damaged but it’s unaffected nutritionally and safe to eat. Revive the flavour with careful cooking and prevent
encoded: A freezer can be a cook’s best friend; keeping food fresh for longer, reducing food waste and saving money. But when frozen food becomes discoloured or covered in ice crystals you might feel like the freezer has turned on you. The good news is that food with freezer burn is still usually safe to eat, and with careful cooking alongside added flavours it should still taste as expected. Keeping an eye on your freezer’s temperature, the way food is stored, and how long for, will help prevent freezer burn in the future. What is freezer burn? Freezer burn happens when a lack of moisture in the freezer is replaced by moisture from the food within the freezer. Frozen food that isn’t securely sealed in air-tight packaging, or that’s been in the freezer for a long time, can come into contact with air and become dehydrated. Dehydration, as well as oxidation, causes parts of the food to become discoloured and the flavour, as well as the texture, can change. What does freezer burn look like? There are several ways to spot freezer burn: ice crystals on the inside of your freezer show that moisture has been taken from food, and similarly, when a thin layer of ice crystals cover frozen food, it’s also likely to be freezer burn. When looking at the product itself, freezer burn can show up as one or many areas of the food that’s differently coloured to the rest. Foods that are higher in moisture are more likely to have freezer burn, such as meat, fish, fruits, vegetables, ice creams and sorbets. Freezer burned meat will have one or many areas that are dried out and often greyish in colour. Whereas ice cream or sorbet that’s been freezer burned will be coated in large ice crystals. Is freezer burn safe to eat? In short, yes, it is usually safe to still eat food that has freezer burn. In most cases, freezer burned food has simply been partially dehydrated, leaving it dry and texturally changed, but is still safe to eat. You may notice that as well as the texture, the food’s flavour is …

How-to-prevent-freezer-burn-27369e5.jpg
width: 3142
height: 3456

How to get rid of fruit flies: DIY traps you can make at home
type: item
creator: Amanda Nicolas
subject: Guide
subject: How to
description: Remove fruit fly food sources then make a DIY trap with non-toxic household products to get rid of them for good
encoded: As the name suggests, fruit flies love overripe, fermenting and rotting fruit as well as vegetables too. You can come across a flurry of these tiny brown flies any time of year but they are generally more common in the summer and autumn months when the temperature is higher, causing fresh produce to ripen more quickly. Fruit flies can covertly make their way into your kitchen as eggs laid on extra ripe or fermenting fruits and vegetables. They’ll also simply fly in uninvited, attracted by the smell given off by overripe fruits and vegetables that are kept out of the fridge. As pests go, fruit flies reproduce rapidly, with females laying hundreds of eggs that hatch into maggots in 24 hours, that in turn need as few as six days to turn into fruit flies. Their speedy life cycle requires a quick response to stop a handful of fruit flies turning into a full-scale infestation. The best way to get rid of fruit flies While locating and disposing of the offending food source is a necessary first step, the most effective way to scoop up the remaining fruit flies is with a homemade DIY fruit fly trap. A DIY fly trap works by baiting fruit flies with a sweet-smelling, fermenting liquid, luring them into a trap where they’re then stuck and drown in the liquid. As well as setting up a DIY fruit fly trap, you’ll also need to remove all other potential food sources for the fruit flies. Put fresh fruit and vegetables in the fridge or seal in zip-lock bags. You’ll only need to do this for a few days or until the remaining fruit flies are dealt with. DIY fruit fly traps All these homemade traps are easy to make and use household products you probably already own. Materials to make a DIY fruit fly trap: A jar or cylinder-shaped container Bait, see below A drop of washing up liquid Something to seal the container: a jar lid, cling film and elastic band, or a paper funnel held with sticky tape. Something to make small holes: nail and hammer, a pin or toothpick Bait the fruit fly trap The…

Fruit-flies-84209f4.jpg
width: 4563
height: 5020

Quick and easy ways to get rid of ants in the kitchen
type: item
creator: Amanda Nicolas
subject: Guide
subject: How to
description: Finding an ant infestation in your kitchen can feel stressful. Get rid of ants quickly and effectively with household ingredients to keep them outside
encoded: Trying to get rid of ants inside your home can be a frustrating experience. Even though they’re small, a nest is likely to contain several hundred ants, with a queen ant laying as many as thousands of eggs every day. As these unwanted visitors multiply quickly, it’s especially important to get rid of them quickly. Tracking down and removing their food sources, getting rid of their pheromone scent trails, sealing cracks and holes in walls and floors, and thoroughly cleaning the surrounding area, are usually the necessary steps to effectively get rid of ants. Instead of turning to harsh chemical treatments, there are several natural, household ingredients that can be used to prevent, repel and kill ants without posing a threat to yourself or family, including pets. Chances are you’ll already have most of these natural repellent and bait ingredients at home, including white wine vinegar, lemon juice, coffee grounds, citrus peel, mint, sugar and baking soda. 5 ways to kill or repel ants 1. Remove food sources When ants find their way indoors, they look for water, shelter and a food source. As soon as you see them, you’ll need to identify and remove what they’re eating, which can be as simple as following their trail. If the food source isn’t obvious, then systematically scan the surrounding area for packets of food that could be open, have a hole in the packaging, or where there’s a ready supply of crumbs, such as under the table or in a pet’s food bowl. Once the food source has been removed, you’ll need to give the area a thorough clean to remove the ants’ pheromones. 2. Remove ant pheromone scent trails Ants leave behind a pheromone scent as a way of communicating with other ants. As these invisible chemical trails act as a signpost for other ants, signalling where there’s food, it’s important to thoroughly clean the area to disrupt the communication and prevent more ants from arriving. Make a natural ant repellent by mixing together equal parts white vinegar and wate…

Get-rid-of-ants--91b0bd5.jpg
width: 1490
height: 1638

Budget vegetarian meal plan
type: item
date: 2025-02-21T11:59:39.000Z
subject: Budget
subject: Guide
subject: How to
description: Keep costs down with these budget vegetarian recipes that use both affordable ingredients and fuel-efficient cooking
encoded: Get creative in the kitchen with seven days of top-rated budget vegetarian main meals. The majority of the recipes in this plan serve four adults, and any leftovers can be eaten the following day. We’ve also added a selection of budget-friendly side dishes for larger portions or to stretch the recipes to feed more people. If you're cutting out animal products completely but still want to keep costs down, try our budget vegan meal plan. For recipes that make the most of fresh, seasonal produce, explore our spring budget meal plan or summer budget meal plan. Looking for meal plans to suit your lifestyle? Try our budget high-protein meal plan for a nutritious boost, or explore quick budget meals, budget family chicken recipes, and budget comfort food for fuss-free, affordable cooking. Going to uni and want to master the art of meal planning? Follow our 30-minute student budget meal plan for students. Our new meal plan hub has all our meal plans in one place. This guide was brought to you by Cook Smart, a campaign designed by Good Food experts to help you save money and reduce food waste. Dive into more Cook Smart content in our budget hub. 7-day budget veggie meal plan Monday: Vegetarian fajitas For a quick and easy veggie family meal, try these black bean, avocado and pepper fajitas. Black beans are a budget-friendly storecupboard staple, while avocado adds creaminess and extra goodness. They’re a great high-protein alternative to pricier options like chicken or prawns – delicious, filling and cost-effective. Tuesday: Leek & pea soup This leek and pea soup is a brilliant budget-friendly option. It's made with leeks that cost pennies and frozen peas which stay fresh for whenever you need them – helping to reduce food waste. It’s a vibrant, nutritious blend of leeks, peas, and watercress, packed with flavour yet low in calories and fat. Plus, it’s freezer-friendly, making it an excellent batch-cook option for busy days – reheat and enjoy a nourishing bowl without the fu…

Christmas2020-MWM-CarrotPilafWithCorianderChutney06087-4fd34aa.jpg
width: 5484
height: 4986