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Why waste good food? With these helpful hacks from Tastemade, you don’t have to.

Slice & Freeze Fruit 

Try this simple hack with lemons, oranges and limes. They’re great to add to drinks on a hot day too.


1. Cut your fruit into whichever shape you like- rounds, wedges or crescents.

2. Arrange on a grease proof paper lined baking sheet, or a freezer-safe dish. Transfer to the freezer and leave for a minimum of 4 hours.

3. Use as and when required!

Microwave-Dried Herbs

This is a great way to make your herbs last longer – try it with sage, rosemary, mint, thyme or marjoram.


1. Place a few branches of herbs in between two sheets of kitchen paper. Microwave on high for 1-2 minutes, checking after the first minute and returning for 30 second intervals if not yet fully dried out.

2. Dry the herbs out in batches, then remove from the microwave and store in an air tight container for future use.

Yoghurt Smoothie Cubes

Be smoothie ready with this easy trick to make yoghurt last longer.


For the cubes

  • 450ml plain yoghurt

For the smoothie (makes 1)

  • 100g frozen yoghurt cubes (approx 3)
  • 300g fresh fruit (mango, strawberry, raspberry)
  • 25ml milk


1. Spoon the yoghurt into a standard 14 hole ice cube tray and transfer to the freezer for a minimum of 4 hours.

2. To make your smoothie blend together the frozen ice cubes (approx 3) with the fresh fruit and milk until completely smooth. Pour into a glass and serve right away.

Salted Egg Yolks

Try these grated or thinly sliced over your favourite dishes – pasta or risotto dishes work particularly well.


  • 6 egg yolks
  • 750g fine sea salt


1. Use half of the salt to cover the base of a small, deep container. Using the back of a spoon, make 6 deep indentations, then place an egg yolk in each one. Make sure the yolks are as clean as possible with no white.

2. Cover the yolks entirely with the remaining salt then set aside in the fridge for a minimum of 8 hours. 

3. Remove the yolks, wash them in cold water and carefully pat them dry using kitchen paper. 

4. Preheat the oven to 50°C. Place an oiled cooling rack inside a baking sheet, then put the yolks on top. Bake for 2 hours, or until the edges are firm to touch, then remove from the oven and allow to cool.

5. Keep in a sealed container in the fridge for up to 2 weeks.

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