Listen to some top tips on how to keep your food fresher for longer. Our LFHW experts answer your questions on a variety of different everyday foods – have a listen and learn about some new food hacks you could try.
Now, we know not everyone likes to be the first on the dance floor, but without someone going first the party might never get started. Fear not! We’ve got you covered. Many of your favourite brands, Instagrammers and YouTubers are already adopting the Compleating philosophy, inspiring you to be more confident in compleating your food.
Prue Leith started her catering company Leith's Good Food and opened the Michelin-starred restaurant Leith's in the 1960s. In the 1970s she started Leith's School of Food and Wine and has since opened several training restaurants and a catering college in South Africa.
This is a great leftover recipe that can be made with any vegetable leftovers from the Sunday lunch. Serve with a poached, fried or scrambled egg and crispy bacon or with poached smoked haddock fillets or grilled trout.
These are best made and eaten the same day, but equally freeze well. They are great for using up odds and ends of cheese from the fridge, use any strong smelly cheese like goat’s, Gruyere, Stilton cheese for maximum ‘sniff’ effect, try them - they’re Grrrrrreat!!