Freeze cabbage raw or cooked to extend its lifespan, reduce food waste and save money. Blanching raw cabbage extends the storage time further.
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 up to nine months. Seel raw cabbage in a freezable container or a plastic food storage bag, pushing out as much air as possible to prevent freezer burn. Raw cabbage can be stored frozen for up to two months. Cooked cabbage can also be frozen. Allow the cooked cabbage to cool to room temperature before storing in a freezable container or plastic food storage bag for up to three months. Label the storage bag or container before you put it in the freezer, including what the product is, the date it is being frozen and the date it needs to be consumed by. How to thaw frozen cabbage In many cases you won’t need to thaw frozen cabbage as it can be added directly to whatever you’re cooking, be it boiling, stir-frying, stewing, roasting etc. There are some instances where cabbage needs thawing before cooking, such as with cabbage rolls, where the cabbage leaf is stuffed with meat and rice before cooking. Cabbage will also need to be thawed if you’re using it raw such as for coleslaw or salad. Defrosting cabbage fully in the fridge overnight, or about eight hours, will help maintain its texture. If you’re short of time you can defrost cabbage in the microwave on the defrost setting, however this can break down the vegetable’s cell walls, reducing its crunchiness. Frequently asked questions Do you need to blanch cabbage for freezing? You don’t need to blanch cabbage before freezing but it has the added benefit of extending the storage time and preserving any of the cabbage’s crunchiness. Is it better to freeze raw or cooked cabbage? To maximise the length of time cabbage can be frozen it’s better to freeze blanched cabbage, which can last up to nine months in the freezer. Can you buy frozen cabbage? Buying cabbage that’s already frozen is likely to last longer in the freezer than if you freeze it yourself. Frozen vegetables can be cheaper than fresh vegetables, and with frozen chopped or shredded cabbage you can take out what you need, when you need, leaving the rest for future meals. Cabbage articles 15 types of cabbage How to cook cabbage Top 5 health benefits of sauerkraut Top red cabbage recipes Top 5 health benefits of red cabbage Cabbage recipes Cabbage recipes White cabbage recipes Savoy cabbage recipes Pak choi recipes Brussels sprouts recipes
Nutritious, affordable and delicious, cabbage has it all. Get more cabbage onto your plate by exploring different cabbage varieties throughout the year
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 similar in flavour to its peppery white counterpart with an additional earthy undertone. It gets its vibrant purple colour from anthocyanins, a type of pigment that’s a potent antioxidant and anti-inflammatory. As anthocyanins are water soluble it’s worth eating red cabbage raw, otherwise the colour leeches out, leaving the cabbage less nutritious and a sad shade of grey-blue. If cooking, either blast it briefly on a high heat, such as stir-frying, or let it cook for a long time on a low heat, think braising. Adding acid, such as vinegar or lemon juice, helps set and keep the purple pop. Red cabbage and apple is a winning flavour pairing, as is bacon, blue cheese and caraway seeds. 3. Pointed cabbage Also known as sweetheart cabbage or hispi, pointed cabbage is ready to harvest in the spring. With a subtle, mild flavour that’s often slightly sweet, it’s a good ingredient to use when you’re looking to incorporate a layer of flavour rather than showcase it. Pointed cabbage leaves have less crunch than winter varieties, and the outer leaves contain the most nutrients, so don’t be tempted to peel them off and throw them away. Their characteristic shape looks great in recipes where the pointed cabbage is cut into wedges, such as roasted hispi cabbage. 4. Green cabbage Green cabbages are harvested in late spring, its looser leaves fanning out like the petals of a blooming rose. While its outer leaves are a shade of racing-car green, they progressively become paler towards the centre of the globe. Green cabbage contains the highest concentration of dimethyl sulphide (DMS), chemical component that makes up cabbage’s slightly sulphurous flavour. Green cabbage greens are often sold pre-sliced and labelled as cabbage greens or spring greens. These mildly peppery leaves are tender and much less crunchy than the winter varieties, lending themselves well to stir-frying, steaming or braising, such as in this recipe for sausages with braised cabbage & caraway. 5. Dutch white cabbage This cannonball of a cabbage has tightly-packed leaves that have great crunch and a peppery flavour. These smooth, pale green leaves peel off to be larger than an average palm, making them great for stuffing with meat and rice, such as cabbage rolls. The Dutch white cabbage stores well, making it a popular kitchen staple, used for coleslaw, and added to soups and stir-fries. White cabbage can be fermented to make sauerkraut, initiating beneficial probiotics. 6. Napa cabbage Also known as Chinese leaf, the Napa cabbage originated in China and is now a staple ingredient throughout East Asia. It has an identifiable elongated shape with pale green tightly packed crinkly leaves. The grooves in its leaves are ideal for holding and absorbing sauces, and its crispness brings texture to stir-fries and salads. Napa cabbage is commonly used in kimchi and its firm leaves are also commonly used as a receptacle, such as in Chinese leaf pork wraps. 7. Wild cabbage Wild cabbage is the parent of all the brassicas, which includes broccoli, cauliflower and turnips as well as the many varieties of cabbage. It has bright yellow flowers that bloom throughout the summer and wide purply-green leaves that are best eaten in early spring. While wild cabbage is safe to eat, it’s noticeably fibrous and can cause bloating. Cooking wild cabbage, in a similar way to kale, will help to break down some of the fibre, resulting in more tender leaves. 8. Kale There are several varieties of kale, all similarly as nutritious as cabbage with a good dose of vitamin K, C and rich in antioxidants. There are a handful of kale varieties dominating the culinary market: 1) Lacinato kale, also referred to as Tuscan, Italian or Dinosaur Kale, with long, dark green, bumpy, course leaves and a sweet, nutty flavour 2) Curly kale with vibrant green ruffled leaves and a bitter, peppery, earthy flavour 3) Cavolo nero with long, narrow dark green leaves and an earthy, tangy and nutty flavour Prepare kale by stripping off and discarding tougher stalks, then cook as you would cabbage: on a high heat briefly (steaming, boiling, stir-frying) or low heat for a long time (braising or roasting). Kale is also delicious eaten raw in salads. 9. Pak choi Also known as bok choy, pak choi originates from China where it is traditionally eaten during Chinese New Year celebrations as a symbol of luck and longevity, due to its vitamin C, K and antioxidants. Its tender, green leaves wilt when cooked while its broad white stalks retain a contrasting crisp, crunchy texture. Bok choy cooks surprisingly quickly and is commonly used in stir-fries or blanched in boiling water. Explore Good Food’s best pak choi recipes. 10. Choy sum Also known as Chinese flowering cabbage, this leafy Asian green can be identified by its long, thick stems and oval, tender green leaves. Similarly to pak choi, its crunchy stems retain their texture when cooked while the leaves wilt quickly. Its subtle peppery, mustard flavour is most prominent when eaten raw, and dials down when cooked, even briefly. Choy sum is a key ingredient in Cantonese cuisine, where it’s served simply blanched or blanched and then stir-fried. 11. Brussels sprouts No festive lunch is complete without a few of these tiny green cabbages, originating from Belgium’s capital city, Brussels. A single stem can have as many as 100 brussels sprouts growing on it, coming into season in late autumn and throughout the winter. These compact, dense globes taste similar to winter cabbage, but can be slightly sulphurous and bitter, especially if overcooked or if the sprouts aren’t particularly fresh. Choose sprouts that are vibrant green and sold on the stem if possible, then cook within a few days of buying as they don’t store well. While sprouts are often boiled and served with a knob of butter, they also team well with chestnuts and bacon. Get adventurous with chilli-charred brussels sprouts or another of Good Food’s brussels sprouts recipes. 12. January King cabbage Its purple dipped outer leaves give this winter cabbage a majestic quality. January Kings have a crunchy texture and subtle sweet flavour that’s enhanced when cooked low and slow. They come into season between October and February and despite their regal name, mature at a fairly small 1.5kg to 2kg. Prepare and cook in the same way you would a savoy cabbage. 13. Kohlrabi Kohlrabi also goes by the name cabbage turnip or German turnip. It looks a lot like a turnip with a bulb-like shape that’s pale green or purple in colour, sometimes with a few sprouting leaved stalks. Its flavour, however, is all cabbage, with a similar peppery profile to the centre of a Dutch white cabbage, although a little sweeter, and also with a crisp, crunchy texture. Raw kohlrabi adds a pop of flavour to coleslaw, see peppery kohlrabi slaw, and looks attractive finely shaved with a mandolin. Kohlrabi can also be braised, and in Germany it’s traditionally diced, boiled and served with a cream sauce. 14. Cauliflower Not an entirely obvious member of the cabbage family, cauliflower has contrasting pale green silky leaves that cradle an ivory-white head of curds. It’s often broken up into florets to be eaten raw, cooked for just a few minutes, or kept whole when cooked, made especially delicious with middle eastern flavours, such as in this recipe for whole roasted cauliflower. There are several varieties of cauliflower making it available year-round. The late summer variety, romanesco cauliflower, has vibrant green peak-shaped curds, while purple-headed cape broccoli (a misleadingly named type of cauliflower) matures in late winter into early spring. Cauliflower’s earthy, mildly nutty cabbage flavour pairs particularly well with strong cheese, such as in cauliflower cheese, which brings out its creamy texture. 15. Broccoli The name broccoli derives from the Italian word, broccolo, meaning cabbage sprout. Its large, dark green flower heads are packed with fibre, as well as vitamin C, K and A and folate. The variety you’ll see sold most frequently is the large-headed calabrese, which is sweet enough in flavour to be eaten on its own raw or briefly steamed. In the UK, calabrese is in season June to November but demand sees it flown in from across the world year-round, which can also be said for the recently cultivated tenderstem broccoli. Small-headed sprouting broccoli is in season from February to May, is more bitter than the calabrese and comes in two colours, dark purple and pale yellow. Cabbage articles How to cook cabbage Top 5 health benefits of sauerkraut Top red cabbage recipes Top 5 health benefits of red cabbage Our most indulgent Brussels sprouts recipes Cabbage recipes Cabbage recipes White cabbage recipes Savoy cabbage recipes Pak choi recipes Brussels sprouts recipes
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.
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 pestle and mortar, and storing mixed with salt in an air-tight container. If you happen to have celery seed or ground celery seed, then you can make your own homemade celery salt by mixing one part ground celery seed to four parts salt. This ratio will give you a stronger flavour than commercial versions of celery salt (made with one part celery seed to nine parts salt), and means you can use a lot less for the same result. Where to buy celery salt Major UK supermarkets sell celery salt, as well as many independent grocery shops. Online spice retailers offer a broader range with organic versions and products with a higher percentage of ground celery seed. Ways to use celery salt Sprinkling celery salt into dishes that already have celery, such as those with a mirepoix or sofrito base, will intensify the vegetal flavour and add earthy bitterness. Try adding celery salt to vegetarian cottage pie, big-batch bolognese or pasta with tomato & hidden veg sauce. Celery salt is an effective flavour enhancer for recipes that don’t have celery but benefit from a mild bitter lift, including classic potato salad, tangy cabbage slaw, sliced tomatoes and savoury popcorn. Experiment by replacing salt with celery salt when seasoning meat, fish, potatoes or vegetables for an extra layer of herbal savoury flavour. Celery salt is a key ingredient in both Cajun and Creole spice mixes. A traditional Cajun spice mix includes cayenne pepper, black pepper, garlic and onion powder and celery salt. While in Creole cuisine, celery salt is blended with cayenne pepper, black pepper, paprika, garlic and onion powder, as well as oregano, thyme and basil. The iconic bloody mary cocktail relies on celery salt’s bitterness for the overall flavour balance. Take your bloody mary to the next level and add an extra hit of flavour by moistening the rim of the serving glass with lemon or lime juice and dipping in celery salt. Popular recipes with celery salt Tangy cabbage slaw Radishes with whipped goat’s butter & celery salt Crunchy courgette pickle Bread & butter pickles Bloody mary cocktail Related articles Top health benefits of celery Top ways to use up leftover celery Celery recipes Pickle recipes
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
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-sized British-origin pears are too small to be grown on a commercial scale, but crop up in farm shops and farmers' markets. They have a pale green-yellow skin that can flush pink, and the flesh is smooth, sweet and juicy. 3. Beurré Hardy The name of this French pear variety seems to boast the fruit’s buttery texture and tree’s hardiness. Although both things are true, the pear tree was named after a director and professor of Arboriculture at Paris’s Jardin du Luxembourg, Julien-Alexandre Hardy. The pears grow to a medium-to-large size, with a russeted green-brown skin and creamy, sweet white flesh. 4. Belle Angevine The Belle Angevine variety is also known in the US as pound pears, as they consistently weigh about a pound (or 454g). These large, heavy pears change from a green-yellow shade to blush red when ripe and ready to be picked. The flesh is mildly sweet and remains quite firm, making them great for cooking. 5. Bosc Named for French horticulturist Louis Bosc, the Bosc pear regularly features in still life artworks due to its russeted, cinnamon-coloured skin and pyriform shape. The sweet flesh is firm and crunchy and maintains its form well when cooked. 6. Catillac This large, round, hard pear is at its best when poached or stewed, with its slightly gritty green flesh taking on a pretty pink hue when cooked. After cooking, Catillac pears have a buttery texture, making them a popular choice for simple stewed apples or apple compote. This hardy variety can be stored for several months. 7. Chinese white Originating in northern China, the Chinese white pear (also known as Ya) has a very pale, yellow-green skin. The flesh has a grainy texture and high water content, making it less sweet than its European counterparts and particularly juicy when ripe. 8. Clapp This American variety is quite large, with a pale yellow-green skin that develops a red blush when ripe. It's named for Thaddeus Clapp, who discovered the variety in the 1850s and went on to cultivate it for commercial use. The Clapp pear ripens quickly, doesn’t store well and needs to be eaten soon after picking. The flesh is moderately sweet and very juicy. 9. Concorde A cross of Conference and Comice pears, the Concorde has characteristics of both. As with Conference pears, it has an elongated shape and crisp texture, while also carrying the sweetness and vanilla-like flavour of Comice pears. The Concorde pear has a long storage life of several months. 10. Comice The Doyenné du Comice is a large, delicate, juicy and sweet variety, celebrated for its aromatic, rich flavour and melting mouth-feel. Its light green skin takes on a red blush when ripe, and as its flesh bruises easily, it needs to be carefully transported and stored. The Comice is a popular pear to eat raw and is commonly paired with cheese. 11. Conference One of the most commonly available pears in the UK, the Conference variety has an elongated shape, thick green skin and sweet flavour, and is firm enough to store well. Its fine, grainy texture softens when cooked. The firm flesh makes it popular in crumbles and cakes, and it can be enjoyed raw in savoury and sweet salads. 12. Curé The Curé pear is a particularly large variety, with speckled green-yellow skin and firm flesh that’s sweet with a hint of tartness. As with most firm pears, it stores well and can be kept for up to four months after harvesting. It is commonly cooked before being eaten and is traditionally used in preserves. 13. Docteur Jules Guyot Named for the French agronomist, these small, pale yellow-green pears have a slightly granular texture near the core and notably juicy flesh. They don’t have a pronounced flavour, but deliver sweetness when ripe. 14. French butter French butter pears are small and aromatic, giving off a scent similar to that of roses. Their vibrant green colour matures to a golden green-brown when ripe, while their firm flesh is creamy in colour and has a buttery flavour. Being both firm and flavourful makes French butter pears ideal for cooking or eating alongside cheese. 15. General Leclerc Cultivated shortly after World War II and named for the decorated French army general, General Leclerc pears are one of France’s most popular varieties. Honey-brown in colour, they grow to an extremely large size, and have firm, juicy flesh. It’s an aromatic variety that is commonly eaten raw, but can hold its form when cooked. 16. Louise Bonne of Jersey This misattributed pear arrived in Britain from Normandy via Jersey in the 1700s. It’s a small-to-medium pear that starts out pale green and matures into a yellow-green shade with a dark red blush. Its perfumed flesh is sweet and juicy, with a melting texture that's best enjoyed raw. 17. Merton Pride A cross between the Glou Morceau and Double Williams pear trees, the Merton Pride became commercially available in Britain in the 1950s. Its green-russet pears grow to a decently large size, and are renowned for their smooth flesh that’s often dripping with juice. The Merton Pride is notably sweet, with hints of honey and vanilla. 18. Nashi Also known as the Asian pear, the Nashi is immediately recognisable by its spherical shape. They’re grown widely in China, Japan and Korea, and are imported to the UK and Europe in the autumn. Golden brown or yellow in colour with slight russeting, Nashi pears have such a crisp texture, you'd think you’re biting into an apple. The high water content in these pears makes the overall flavour subtle, with mild sweetness. 19. Onward A newer variety of pear cultivated by crossing Comice and Laxton's Superb pears, the Onward pears combine the aromatic, sweet flavour and melting mouth-feel of both varieties. It grows to a medium size and has green mottled skin with a pink reddish flush. 20. Passe Crassane Harvested towards the end of the season, Passe Crassane pears don't ripen on the tree, but instead in storage throughout winter. The stems are often dipped in red wax to help prevent dehydration while they ripen in storage. The flesh can sometimes be gritty in texture, but overall, the plump, large form matures to be juicy and tender. 21. Rocha The Portuguese Rocha pear is recognised with Protected Designation of Origin status (PDO). To be credited as Rocha pears, they must be grown in the Oeste region, north of Lisbon. They are a medium in size, with smooth yellow-green skin that develops russet-pink patches when exposed to the sun. The aromatic, sweet flavours of Rocha pears are widely celebrated, as is their ripened, meltingly soft flesh. 22. Seckel These miniature pears are about the same size as a fig, measuring 2-5cm in diameter and 5-8cm in length. Originating in the US, the Seckel pear’s small size makes them popular with children, as does their incredibly sweet favour. The flesh is firm and grainy, resulting in a crunchy bite. 23. Williams Sweet, juicy, fragrant and firm, the Williams Bon Chrétien pear is one of the oldest British varieties still produced commercially. In the US and Canada, it goes by the name Bartlett. Growing fairly large, it has yellow-golden skin and juicy, musk-flavoured flesh with a non-gritty texture. As the Williams pear holds its form so well when cooked, it’s commonly used in canning. Pear articles Pear glossary Top health benefits of pears Grow your own pears Most popular autumn recipes Seasonal calendar Pear recipes Pear cake recipes Pear dessert recipes Best pear recipes Anjou pear cake Pickled pears
How to store carrots: tips to make carrots last longer
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
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 drawer, cupboard or pantry. However, the thin plastic bags that carrots are commonly sold in exist for the convenience of transporting and selling carrots, not their storage. When it comes to storing carrots, that same plastic bag can trap excess moisture, leading carrots to degrade and rot. Take a moment to remove carrots from any packaging before storing. Store carrots unwashed Unless carrots are caked in mud, try not to wash them before storing. Traces of dirt on unwashed carrots act as an extra barrier, protecting them from dehydration. Check carrots’ texture A carrot harvested at its peak will be firm from tip to stem. Use your hands to check over carrots before storing, feeling for soft spots, bruising and slimy ends, which all indicate early degradation that can spread to other carrots. Remove carrot tops As carrots’ feathery greens draw water away from the root, it’s best to cut them from the crown before storing. Hang onto carrot greens for stock or recipes such as carrot top & lemon pesto. Frequently asked questions Good Food answers your carrot storage questions. How do you store peeled carrots? Peeled carrots benefit from the addition of moisture as their skins help to protect them from dehydration. Wrap peeled carrots in a damp, clean kitchen towel and keep in the fridge. Alternatively put peeled carrots in a sealed container with a shallow layer of water at the bottom, again stored in the fridge. Do yellow or purple carrots need to be stored differently? While bright orange carrots are the most commonly cultivated variety, heirloom variants of carrot come in purple, black, red, white and yellow. All carrots need to be stored in the same way regardless of variant. For more information on carrot varieties and different ways to cook carrots, see Good Food’s carrots glossary. Carrot articles How to freeze carrots Ways with carrots Top health benefits of carrots How to grow carrots Seasonal recipe ideas Carrot recipes Grated carrot recipes Carrot salad recipes Healthy carrot recipes Carrot soup recipes Best rated carrot recipes
Potatoes can last for six months or even longer when well-prepared and stored in cool, dark, dry and well-ventilated conditions
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, they’re a bit cold to store potatoes, but can be a viable alternative. In 2023, the Food Standards Agency updated its guidelines to advise that potatoes can be kept in the fridge and doing so doesn’t increase the production of the cancer-causing chemical, acrylamide, as previously thought. Let potatoes breathe As in the ground, potatoes need to be stored in a place with some air flow. Potatoes can be stored loose, but this can get a bit chaotic. Instead of an airtight container or plastic bag, opt for a cardboard box or a storage bag made from breathable fabric, such as a netted, mesh or hessian bag to stop sweating, sprouting and rotting. Tips for storing potatoes Don’t store potatoes together with vegetables or fruits that produce ethylene gas, such as onions, apples, avocados, bananas, peppers and tomatoes, which accelerates ripening and fermentation. Avoid accidentally storing potatoes in a cupboard next to an appliance such as a dishwasher or oven, which will heat up when used, transmitting that heat and therefore shortening the storage length of potatoes. Check your potatoes routinely every few weeks wherever they’re stored to make sure they’re not sprouting or rotting. Frequently asked questions Good Food answers your potato storage questions. Do potatoes last longer in the fridge or cupboard? When the Food Standards Agency updated its guidelines in 2023 to advise that potatoes can be kept in the fridge, they went further and recommended storing them in the fridge to increase their lifespan. There’s evidence to suggest that potatoes develop a sweeter flavour when stored in conditions less than six degrees celsius. What is the best container for storing potatoes? Storing potatoes in a container will stop them from rolling around and help you keep track of quantities at a glance. It’s important to use a container with holes in to make sure there’s enough airflow to let the potatoes breathe, such as a <a href="https://www.amazon.co.uk/Nobel-Potatoes-Container-Airlight-Aerating/dp/B0CGNVSJJQ/ref=asc_df_B0CGNVSJJQ?mcid=e38edb86d6393460bbed7f5cf2a38273&hvocijid=9979689268086645907-B0CGNVSJJQ-&hvexpln=74&tag=bbc00-21&linkCode=df0&hvadid=696285193871&hvpos=&hvnetw=g&hvrand=9979689268086645907&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9222618&hvtargid=pla-2281435177098&psc=1&gad_source=1&ascsubtag=bbcgoodfood-960783" target="_blank" rel="sponsored">metal storage tin with holes, or <a href="https://john-lewis-and-partners.pxf.io/c/1236178/871855/12148?s_ppc=2dx_mixed_home_BAU&tmad=c&tmcampid=2&gad_source=1&gad_campaignid=20155422167&gbraid=0AAAAAD2el1yL06y4zP42yJ6uHAS5EWU-9&gclid=CjwKCAjwx8nCBhAwEiwA_z__0-IsdqYS_BaIhwaWp-mHkDbGjoQa1F_7zXUAs0UXPQoXfbAltZfS-BoCcEIQAvD_BwE&gclsrc=aw.ds&subId1=bbcgoodfood-960783&u=https%3A%2F%2Fwww.johnlewis.com%2Fjohn-lewis-stackable-wire-storage-basket%2Fblack%2Fp111123822%3Fs_ppc%3D2dx_mixed_home_BAU%26tmad%3Dc%26tmcampid%3D2%26gad_source%3D1%26gad_campaignid%3D20155422167%26gbraid%3D0AAAAAD2el1yL06y4zP42yJ6uHAS5EWU-9%26gclid%3DCjwKCAjwx8nCBhAwEiwA_z__0-IsdqYS_BaIhwaWp-mHkDbGjoQa1F_7zXUAs0UXPQoXfbAltZfS-BoCcEIQAvD_BwE%26gclsrc%3Daw.ds" target="_blank" rel="sponsored">wire storage basket. Is it better to store potatoes in plastic or paper bags? Plastic bags trap moisture while paper bags allow air to circulate, making them more suitable for storing potatoes. Can you freeze potatoes? Fully cooked potatoes freeze well. Once cooked, spread out and allow to cool to room temperature before storing in an airtight container or food bag in the freezer. Read our full guide on how to freeze potatoes. Potato articles How to waste fewer potatoes Top health benefits of potatoes How to microwave a baked potato A guide to British potatoes Best food storage containers for your kitchen 2025 How to store food safely Potato recipes Top potato recipes Potato recipe ideas Healthy potato recipes Potato bake recipes Leftover potato recipes
What is freezer burn and how can you prevent it?
Food with freezer burn may look damaged but it’s unaffected nutritionally and safe to eat. Revive the flavour with careful cooking and prevent
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 altered by freezer burn, often for the worse. When to throw away freezer-burned food In almost all cases food with freezer burn doesn’t need to be thrown away. However, if the majority of a product is affected with dry, leathery patches, you may decide that it won’t be palatable enough to eat. Eating a small sample of the freezer burned food can help you decide whether it’s salvageable. It’s worth also smelling the food once it’s been defrosted to check whether it’s giving off any foul odours, and if so, then throw it away. How to remove affected areas While you can’t reverse the process of freezer burn, you can cut off and discard the affected parts either before or after the product is defrosted. Fruits or vegetables that are covered in ice crystals can be refreshed by rinsing off the ice crystals in cold water, and then leaving in a bowl of water to rehydrate. Scrape off any ice crystals from ice cream or sorbets before eating to avoid crunching down on pieces of ice. Best cooking methods for freezer burned foods Poaching and stewing Reintroducing moisture when cooking will help revive freezer-burned food. Poaching meat, fish, fruit or vegetables in stock, milk, or an aromatic poaching liquor, will allow the transfer of flavour from the liquid to the food. When poaching meat or fish it’s worth adding strong aromatics to your poaching liquor, such as ginger, peppercorn, onion, garlic, chilli, thyme, parsley or coriander. The slow-process of poaching will refresh dry, freezer burned meat leaving you with tender and succulent results. Poaching fruit in acidulated water and adding spices, such as cinnamon, star anise or vanilla, will further benefit the flavour of fruit with freezer burn. A similar approach is to incorporate freezer burned food in soups or stews to rehydrate the food and add flavour while also cooking it. Slowly stewing or braising meat in liquid will make it tender and easy to shred into soups, salads or sandwiches. Stewed fruit can be made into a compote to be eaten with yoghurt or on its own. Roasting and toasting Inversely you can take freezer burn’s dehydration further by cutting up fruit or vegetables into small pieces and roasting them in the oven on a low heat, or using a dehydrator, to remove further moisture for a crispy result. Bread that has been freezer burned can be cut up into croutons or blitzed in a food processor and made into breadcrumbs. Marinating Counterbalance any unpleasant flavours left by freezer burn by marinating meat or vegetables. A benefit of marinating freezer burned meat is that the flesh will be tenderised by the acidity of wine or acidulated water, as well as take on any highly flavoured aromatics or spices. Four ways to prevent freezer burn While no freezer is immune to freezer burn, there are steps you can take to reduce the risk: Check that your freezer is set to the correct temperature, in most cases this will be -18C or 0F. Keeping the freezer at a constant temperature will help prevent freezer burn, so limit the number of times a freezer is opened, and when opened, try to shut it again as quickly as possible. Packaging often serves as an effective barrier to freezer burn, especially if the packaging is air-tight. Tightly wrap food to go in the freezer to minimise air contact, ensuring there are no gaps and any air bubbles are pushed out. While freezers are invaluable for extending the life of food and reducing food waste, nothing should be frozen forever. Label food before you put it in the freezer detailing the date you put it in and when it needs to be used by. The recommended time period for freezing ranges between one month and one year, depending on the type of food. An overfilled freezer takes longer to reach the needed temperature, and in the process, increases the risk of freezer burn. Keep on top of what’s in your freezer by regularly rotating freezer-friendly food. Make your freezer work for you What foods can I freeze? 10 freezer essentials and recipe ideas Batch cooking for beginners 20 best batch-cooking family recipes Budget batch-cooking recipes Healthy family freezable meal ideas Discover freezer-friendly recipes Freezable recipes Healthy freezable recipes Freezable family recipes Freezable vegetarian recipes Frozen pea recipes What can you freeze at Christmas?
How to get rid of fruit flies: DIY traps you can make at home
Remove fruit fly food sources then make a DIY trap with non-toxic household products to get rid of them for good
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 bait needs to be enticingly pungent enough to lure the fruit flies into the trap. Apple cider vinegar is the most reliably effective bait, but alternatives include wine, orange juice, banana peels and honey. Once you’ve decided on your bait, put in enough to fill the bottom of a jar or container. If you’re using a fairly viscous product then add a splash of water and give it a stir. Adding washing up liquid Incorporating a drop of washing up liquid to the bait increases the chances of the fruit fly trap working well. The detergent helps by reducing the surface tension, causing the fruit flies to drown more easily. It also coats the flies in a thin layer of the detergent making it much more difficult for them to get out of the bait liquid. Keep in mind that a heavily perfumed detergent is likely to deter rather than entice the flies, so where possible use an odourless washing up liquid. Sealing the trap Once the flies have found their way into the trap you need to keep them there. There are three workable tried-and-tested ways for sealing the trap so that fruit flies will find their way in but not out: 1. Jar with lid trap The most effective way of keeping fruit flies inside a DIY trap is by sealing the jar with a lid that has a few very small holes. Use a nail and hammer to perforate the metal lid, then screw on tight. 2. Cling film trap Tightly wrap a piece of cling film over the top of your jar or container of bait and hold it taut with an elastic band. Next use a pin, toothpick or something small and pointy to poke a few tiny holes in the cling film. 3. Paper funnel trap Roll a piece of paper into a cone and seal it with sticky tape. Put the tapered end of the cone into the jar or container so that the fruit flies access the bait via the small hole at the bottom. The larger end of the cone should be sealing the top of the jar or container. While the paper funnel isn’t sealed, the shape means that fruit flies often can’t find the hole to get out. How long does it take for a fruit fly trap to work? You’ll need to wait anywhere between a few minutes and 24 hours to see fruit flies caught in your DIY fruit fly trap. This will depend on the severity of the fruit fly infestation, which if severe, may require a different approach. Other ways to get rid of fruit flies There are commercial fruit fly traps available if you don’t have the materials or inclination to make them. By using glue-like surfaces or fly tape, sticky-surface traps catch fruit flies as they get stuck to the adhesive. Both <a href="https://www.amazon.co.uk/PIC-vinegar-attractant-containers-Suitable/dp/B07PN3XFD5/ref=sr_1_16?adgrpid=51679984765&dib=eyJ2IjoiMSJ9.-JssbTnm_QxPsuFuTS29AM_w7H8GoPUwXbViuU7N0D1NaJP7uSF_fL7pWKOIMoLAI4el8mY2imaobGQ0eD7WWXlu6aZ3OyV4A7xxE6Jp_05sXCOcHNl1XEolJJg8Qu9d4fAl7ZM7wj9n6QPzKfgmO1ujA8TmSMyWDXOhwHSMyY9HkTe7-kaFaAf77iiRcykd6cV_atSnSExT_uAIn_IccgQ7f3HxKNYxtGnt1Y7QslZk6pEDXwhP_jxElFIfPdwZCXz8L5CUjEGvOFKDH_9N0j1x7SjDDLaIc8fdIduohHA.7Y17Ebb5K-E8stfc6stlsi6peLRZeRPJGcieB3OUhQ4&dib_tag=se&gad_source=1&hvadid=259101778212&hvdev=c&hvexpln=0&hvlocphy=9045999&hvnetw=g&hvocijid=1615085914919072371--&hvqmt=e&hvrand=1615085914919072371&hvtargid=kwd-302272243185&hydadcr=5972_1758595&keywords=fruit+fly+traps&mcid=f546087c765937268a1097fd0aa97967&qid=1749735311&sr=8-16&tag=bbc00-21&ascsubtag=bbcgoodfood-959220" target="_blank" rel="sponsored">PIC Fruit fly trap and <a href="https://www.amazon.co.uk/gp/aw/d/B09PV8Z575/?_encoding=UTF8&pd_rd_plhdr=t&aaxitk=dcf1b409ed06d851af49c40ba043ec9a&hsa_cr_id=0&qid=1749735993&sr=1-1-e0fa1fdd-d857-4087-adda-5bd576b25987&ref_=sbx_be_s_sparkle_dlcd_asin_0_title&pd_rd_w=9U1zp&content-id=amzn1.sym.a18126b6-9995-4982-ac44-f6ce57aa9bed%3Aamzn1.sym.a18126b6-9995-4982-ac44-f6ce57aa9bed&pf_rd_p=a18126b6-9995-4982-ac44-f6ce57aa9bed&pf_rd_r=CV5Z79SDR07QV9CWR844&pd_rd_wg=zzs8k&pd_rd_r=2e8304cc-b431-4985-b151-a8a8e2040416&th=1&tag=bbc00-21&ascsubtag=bbcgoodfood-959220" target="_blank" rel="sponsored">Blooven Fruit Fly Traps use this method to trap fruit flies. Pre-made liquid baits, such as <a href="https://www.amazon.co.uk/Super-Ninja-Ecological-Environmentally-Responsible/dp/B09SLX6GQS/ref=sr_1_6?adgrpid=51679984765&dib=eyJ2IjoiMSJ9.-JssbTnm_QxPsuFuTS29AM_w7H8GoPUwXbViuU7N0D1NaJP7uSF_fL7pWKOIMoLAI4el8mY2imaobGQ0eD7WWXlu6aZ3OyV4A7xxE6Jp_05sXCOcHNl1XEolJJg8Qu9d4fAl7ZM7wj9n6QPzKfgmO1ujA8TmSMyWDXOhwHSMyY9HkTe7-kaFaAf77iiRcykd6cV_atSnSExT_uAIn_IccgQ7f3HxKNYxtGnt1Y7QslZk6pEDXwhP_jxElFIfPdwZCXz8L5CUjEGvOFKDH_9N0j1x7SjDDLaIc8fdIduohHA.7Y17Ebb5K-E8stfc6stlsi6peLRZeRPJGcieB3OUhQ4&dib_tag=se&gad_source=1&hvadid=259101778212&hvdev=c&hvexpln=0&hvlocphy=9045999&hvnetw=g&hvocijid=1615085914919072371--&hvqmt=e&hvrand=1615085914919072371&hvtargid=kwd-302272243185&hydadcr=5972_1758595&keywords=fruit%2Bfly%2Btraps&mcid=f546087c765937268a1097fd0aa97967&qid=1749735311&sr=8-6&th=1&tag=bbc00-21&ascsubtag=bbcgoodfood-959220" target="_blank" rel="sponsored">Super Ninja Fruit Fly Trap, <a href="https://www.amazon.co.uk/Repulseo%C2%AE-Catcher-Cooking-Natural-Insecticide-Free/dp/B0D6B1G25M/ref=sxin_15_pa_sp_search_thematic_sspa?adgrpid=51679984765&content-id=amzn1.sym.82fd8c43-dd4d-4c5d-9db0-df7088ba15db%3Aamzn1.sym.82fd8c43-dd4d-4c5d-9db0-df7088ba15db&cv_ct_cx=fruit+fly+traps&gad_source=1&hvadid=259101778212&hvdev=c&hvexpln=0&hvlocphy=9045999&hvnetw=g&hvocijid=1615085914919072371--&hvqmt=e&hvrand=1615085914919072371&hvtargid=kwd-302272243185&hydadcr=5972_1758595&keywords=fruit+fly+traps&mcid=f546087c765937268a1097fd0aa97967&pd_rd_i=B0D6B1G25M&pd_rd_r=e61bdc1c-dc2e-455d-86db-b06e1b56c184&pd_rd_w=0ZKQk&pd_rd_wg=OuBQJ&pf_rd_p=82fd8c43-dd4d-4c5d-9db0-df7088ba15db&pf_rd_r=Z0NH3E7AQ9KVBWHM86H4&qid=1749735311&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sr=1-2-ad3222ed-9545-4dc8-8dd8-6b2cb5278509-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9zZWFyY2hfdGhlbWF0aWM&psc=1&tag=bbc00-21&ascsubtag=bbcgoodfood-959220" target="_blank" rel="sponsored">Repulseo Fruit Fly Trap and <a href="https://www.amazon.co.uk/Novokill-Fruit-Trap-indoor-home/dp/B097XV7KC7/ref=sr_1_22?adgrpid=51679984765&dib=eyJ2IjoiMSJ9.-JssbTnm_QxPsuFuTS29AM_w7H8GoPUwXbViuU7N0D1NaJP7uSF_fL7pWKOIMoLAI4el8mY2imaobGQ0eD7WWXlu6aZ3OyV4A7xxE6Jp_05sXCOcHNl1XEolJJg8Qu9d4fAl7ZM7wj9n6QPzKfgmO1ujA8TmSMyWDXOhwHSMyY9HkTe7-kaFaAf77iiRcykd6cV_atSnSExT_uAIn_IccgQ7f3HxKNYxtGnt1Y7QslZoFVm3nNIA7MOZTXsbszbshDdPDV7lfP_jGHtexVowaz1x7SjDDLaIc8fdIduohHA.HdK1g0zEnlAC7USlPJzt9yG9GxEzMIMx6vO_eqQ0SPQ&dib_tag=se&gad_source=1&hvadid=259101778212&hvdev=c&hvexpln=0&hvlocphy=9045999&hvnetw=g&hvocijid=1615085914919072371--&hvqmt=e&hvrand=1615085914919072371&hvtargid=kwd-302272243185&hydadcr=5972_1758595&keywords=fruit+fly+traps&mcid=f546087c765937268a1097fd0aa97967&qid=1749736956&sr=8-22&tag=bbc00-21&ascsubtag=bbcgoodfood-959220" target="_blank" rel="sponsored">Novokill Fruit Fly Trap, use tried-and-tested bait formulas. How to prevent fruit flies The most effective way to prevent fruit flies is to create an environment where fruit and vegetables aren’t left to rot. As soon as you bring home fruit and vegetables, gently scrub them under running lukewarm water and allow to drip dry. Washing fresh produce removes any eggs, larvae and traces of fungi, as well as other bacteria, germs and pesticides, and maximises the lifespan of the produce. Throw away any fresh produce that is fermenting or rotting. Keep fruit flies away by storing fresh produce in the fridge, freezer or in sealed bags or containers. If storing produce in the fridge, allow enough time for it to reach ambient temperature before using to access the same flavour. Follow good kitchen hygiene by regularly wiping down surfaces that have come into contact with food, sweeping up crumbs after mealtimes and routinely taking out the bin. Related articles How to get rid of ants How to clean your kitchen Best food storage containers for your kitchen 2025 Best eco cleaning products for your kitchen What to put where in the kitchen Green kitchen swaps
Quick and easy ways to get rid of ants in the kitchen
Finding an ant infestation in your kitchen can feel stressful. Get rid of ants quickly and effectively with household ingredients to keep them outside
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 water, or one part lemon juice to three parts water, and spray this diluted acid on areas where ants have been, as well as potential entry points. You can also use this spray to clean worksurfaces and floors to create an all-round unfriendly environment for ants. If you’re using fresh lemons, keep hold of the lemon rind to use as a natural barrier and scented deterrent. 3. Repel ants with strong odours Ants have a powerful sense of smell, which they rely on to navigate and communicate with other ants. The strong aroma and physical presence of coffee grounds has shown to be an effective deterrent for ants. Save used coffee grounds and make a 5cm wide barrier around holes, cracks and windowsills. Broken up citrus peel and fresh mint also give off odours that deter ants. If you’re using natural ingredients then refresh them frequently to keep the smell potent and ants away. 4. Seal holes and ant barriers Once you’ve worked out where ants are getting into the house, use scrunched up aluminium foil to seal small to medium-sized holes or cracks in the wall, as well as commercial products such as Polyfilla. The peel of citrus fruits, such as oranges and lemons, can also be used to make a natural barrier to stop ants from entering a hole, as well as confusing them with a new strong scent. 5. Make natural bait for ants Lure ants with natural bait made from equal parts sugar and baking soda, mixed in a cup or portable container, and left near an ant trail. Ants will be attracted by the sugar and killed by ingesting the baking soda. Once there are several ants inside the bait then take it outside and leave it far away from your home. The benefit of using baking soda is that it’s non-toxic and therefore safe to use around children and pets. However, a sugar and baking soda mixture won’t necessarily be strong enough for an ant infestation. Dealing with severe ant infestations When it comes to larger ant infestations, it’s likely that natural ingredients won’t be powerful enough to disperse a large ant nest or full-scale colony. Ant powder or sprays, such as Raid Ant & Insect Killer Powder or Deadfast Ant Killer Plus Spray will kill ants instantly or within a few minutes. As these products only kill the visible ants, it’s worth using in combination with a slower-acting insecticide. Slower-acting insecticides work by disguising poison in bait gels, which ants bring into the nest and contaminate the colony. Non-professional, commercially available slower-acting pesticides include Deadfast Ant Killer Plus Bait Station, Combat Indoor and Outdoor Ant Killing Gel, and Raid Ant Gel. Although insecticides often have bitterness added to deter children and pets from eating them, it’s important to put bait stations and gels in areas where children and pets can’t reach. It may be necessary to bring in professional exterminators who will identify the ant species, scale of the infestation, and use professional grade insecticides around strategic areas. An ant exterminator will look at proofing your home to prevent future ant infestations. Preventing ants in the home The saying goes that prevention is better than cure and that’s certainly true when it comes to ant invasions. The most effective way to prevent ants is to keep your home clean, especially your kitchen. Store food in sealed containers or zip-lock plastic bags, sweep up crumbs after mealtimes, and regularly wipe down surfaces that have come into contact with food. Inspect your walls for cracks or holes that can become entry points for ants. Seal up cracks or holes as soon as possible before ants find them. Keep an eye on houseplants, especially new arrivals, as ants might have made a home on the plant itself or under the soil. Related articles How to get rid of fruit flies How to clean your kitchen Best food storage containers for your kitchen 2025 Best eco cleaning products for your kitchen What to put where in the kitchen Green kitchen swaps
Keep costs down with these budget vegetarian recipes that use both affordable ingredients and fuel-efficient cooking
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 fuss. Wednesday: Harissa aubergine kebabs with minty carrot salad Try these harissa aubergine skewers for an easy dinner for two, or enjoy them cold the next day – they make a great packed lunch. Ready in just 25 minutes, they have a kick from the harissa, perfectly balanced by cooling mint and yogurt. Thursday: Veggie yaki udon Load up on veg and flavour with this Japanese-inspired yaki udon. Ready in just 25 minutes, it’s a healthy, low-fat, and budget-friendly option. Ignoring meat substitutes and opting for fresh vegetables keeps costs down and adds natural sweetness and crunch. Friday: Saag paneer A flavour-packed Indian classic, saag paneer is a budget-friendly vegetarian option that doesn’t skimp on taste. Spinach is affordable and widely available, bringing a boost of calcium and folate, while paneer is a cost-effective protein. Served with rice or naan, it’s a filling yet affordable meal that makes the most of simple storecupboard ingredients. Plus, it's naturally gluten-free. Saturday: Vegetarian bolognese Make the most of vegetarian mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners. Sunday: Carrot pilaf This healthy carrot pilaf is a quick, budget-friendly midweek meal, ready in under an hour. It’s a great way to add colour and flavour with minimal effort. Serve with a homemade coriander chutney and crispy fried onions for a delicious finishing touch. Sides: Crusty garlic bread Broccoli with garlic & lemon Warm lemony courgette salad Shopping list Shopping list for vegetarian budget meal plan (side dish ingredients not included) Smart planning and cooking will help you make nutritious meals that taste great. For more budget recipe inspiration, money-saving tips and useful guides, take a look at our budget family meal plan and budget recipe hub. We'd love to hear how this meal plan goes for you and, if we were to repeat it, what you'd like to see more of, or done differently. Please use the comment box below to let us know, or tag us on social using #gfcooksmart. Looking for grocery shopping advice? See the free supermarket price comparison tool on Which.co.uk.