If you’re trying to reduce food waste in your kitchen, ice-cube trays are ideal for storing small amounts of leftovers, such as fruit, herbs stock and even coffee. Stored in the freezer, they’re then ready to add to your cooking with no wastage.
You can use up leftover herbs by picking them and placing them into ice-cube trays, then covering them in olive oil. Put them in the freezer, and each time you use oil for cooking, pop out a cube and use that in its place for some herb-infused oil.
For leftover fruit, simply spread individual berries, such as blueberries, raspberries or blackberries, into the trays (with a sprig of mint, if you like) and top up with water. They look lovely in a jug of water or a glass of freshly squeezed juice. Fruit that’s a little past its use-by date is perfect blitzed in a food processor, frozen in ice-cube trays and then used in a glass of soda water for some extra flavour.
Leftover stock or broth can be frozen in ice-cube trays and added to soups and stews – or even popped into your morning smoothies for some added protein.
Make herbs or garlic butter by mixing excess butter with chopped herbs and seasoning and placing into the ice-cube trays for use at a later date.
If you have any leftover coffee in your cafetière, pour it into an ice-cube tray and freeze. Simply pop out the cubes into a tall glass with milk for an iced coffee – perfect for a summer’s day.
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The Art of the Natural Home by Rebecca Sullivan is published by Kyle Books. Photography by Nassima Rothacker.