What should you do with opened tins, cut avocados and egg yolks that weren’t required in your recipe? Chefs and food experts tell allAttention home cooks: do you, like me, have half a lemon, perhaps encased in a beeswax wrap or clingfilm, sitting in your fridge? Half a cucumber, going dry at one end? Or maybe an open jar of capers, barely used, but well past the two-week recommended refrigeration period? So often, a recipe requires just half an onion, or a third of a block of tofu – especially... Read this story
