It's the middle of the week and you can't fit anything else in the fridge so you decide it's time for a fridge turn-out. That is when you find the grey, furry and slimy vegetables that have creeped to the back, and have been making your fridge smell bad every time you opened the door. And why is this? Because while you had time to chop up the veg for the first meal, the next day you had had a long busy day at work and it was easier to buy some ready-cut or ready cooked veg from the supermarket on the way home.
How do we save the waste?
Instead of using just the amount of your chosen vegetable for that evening and putting the rest back in the fridge where it creeps ever near the hidden zone at the back, cook all of it in one go.
Cooked veg will last up to 3 days in the fridge, or 3 months in the freezer. If cooked and frozen in meal-size portions it just needs to be steamed, heated in the oven or microwave on those days when you don't have time or energy to cook fresh.
In the case of cauliflower however, left in the fridge for 3 days it goes grey. Squeeze a lemon into the boiling salted water and drop the skin in, and the citric acid will keep your cauliflower pristine white. This means you can have cauliflower for Sunday lunch, serve half and leave half chilled in the fridge for a midweek meal.
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