We’ve all been there – you go to use the asparagus you bought at the farmers’ market at the weekend to make a yummy stir-fry and it’s mushy and brown. The peppers are squishy, the mushrooms are sprouting weird fungus and the aubergine is mouldy. Yuck. In the bin. To prevent that happening, here are my top tips for vegan food storage:
OUT OF FRIDGE