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Excellent offer sink and tap pack. Save by buying in bulk. Pack Includes: Right hand drainer one tap hole Oakwood sink Clarendon Mono tap in Polished Chrome Light wood draining board Polished Chrome wastes...&547.08Sink Draining Board in Dark Wood. This hardwood slatted draining board is made especially to fit the Oakwood sink and is available in light hardwood or teak. Size: 365 x 355 mm The draining board should...&35.40Chichester bridge mixer with unusual teardrop crosshead handles in Brushed Nickel. Made in the UK by Rudge & Co 1/4 turn ceramic discs 200mm adjustable centres, overall height 385mm (requires 26mm hol...&511.85Bon Ami environmentally safe sink cleaner. Buy two or more cans of Bon Ami and save on postage! Bon Ami is the American eco-friendly and highly effective cleanser for your kitchen sink. Bon Ami takes pride...&11.98Bon Ami environmentally safe sink cleaner. Buy two or more cans of Bon Ami and save on postage! Click on the product Bon Ami x 2 or the product Bon Ami x 3 for a special postage price. If you wish to buy...&5.99Arundel two hole deck mixer with White ceramic levers in Weathered Brass finish. Quarter turn ceramic discs. Made exclusively for us by Rudge & Co in England Overall height 385mm, spout reach 235mm, 200mm...&529.75Bon Ami environmentally safe sink cleaner. Buy two or more cans of Bon Ami and save on postage! Bon Ami is the American eco-friendly and highly effective cleanser for your kitchen sink. Bon Ami takes pride...&17.96Sink Draining Board in Light Wood. This hardwood slatted draining board is made especially to fit the Oakwood sink and is available in light hardwood or teak. Size: 365 x 355 mm The draining board should...&35.40Lansdowne Oakwood 1.5 bowl sink right hand drainer with one tap hole. This white ceramic sink is durable and easy to clean. Its solid non-porous surface will not rust, stain or fade. It is resistant to...&425.00Lansdowne Oakwood 1.5 bowl sink left hand drainer with one tap hole. This white ceramic sink is durable and easy to clean. Its solid non-porous surface will not rust, stain or fade. It is resistant to...&425.00Chichester Three hole mixer with unusual teardrop crosshead handles in Polished Chrome Made in the UK by Rudge & Co 1/4 turn ceramic discs 200m adjustable centres, overall height 305mm, (requires 32mm...&496.60Arundel Two hole deck mixer with white ceramic levers finished in Brushed Nickel. Complete with quarter turn ceramic discs Made exclusively for us by Rudge & Co in England Overall height 385mm, spout reach...&529.75Small clear PVC protector mat by Addis Measures 310 x 270mm Fits standard rectanguler sinks, can be cut to size Cushioned design protects sink & fragile crockery Small holes allow for drainage&6.49Chichester crosstop monobloc kitchen mixer in polished chrome Quarter turn ceramic discs and teardrop shaped handles. Made exclusively for us by Rudge & Co in England Overall height 326mm, spout reach...&409.00Replacement ceramic lever for Lansdowne Bridge Tap.&6.00
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& 2017 Kitchensinks.co.ukThe 22 kitchen hacks that will change the way you cook | Daily Mail Online
Stop brown sugar going hard, turn melted butter solid and keep the fridge fresh: The 22 kitchen hacks that will change the way you cook
Experts share their tried and tested tips to make food last longerStore shallots in the fridge, pack strawberries in sugar and freeze bananasMake your own cheese with milk that's about to go off
09:32 BST, 27 February 2015
12:59 BST, 2 September 2015
You may already be a master in the kitchen, a pro on the stove and a whizz with the oven but these expert hacks promise to sharpen your kitchen skills even more. FEMAIL has enlisted the help of UK food and drink experts to devise tips and tricks that will help you make the most of your food.From covering strawberries with sugar to make them last longer to wrapping steak with clingfilm to enhance its flavours,
and bringing melted butter back to its solid form, here are the 22 hacks that will change the way you cook. Scroll down for video
Become a whizz in the kitchen with these 22 expert-recommended kitchen hacks
Make strawberries (left) last longer by packing them in sugar and freezing for up to six months (right)1. Stop shallots from rottingIf you keep shallots in the vegetable drawer of your fridge rather than in the cupboard as most people do, they are useable months later. Store them out of their plastic packaging.By keeping the shallots cold, they stay dormant and will not grow. Removing them from the plastic bag they often come in allows airflow around the bulb preventing it from getting damp, meaning it will keep longer.Chris Kitchen, British shallot grower for Tesco and Sainsbury's.
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2. Make strawberries last longer by packing them in sugarThoroughly wash the berries but don't hull them until after they have been washed. It's important to do this after washing so the strawberries don't fill with water. Place a layer of strawberries in a rigid freezer-proof container with a lid. A clean ice cream container is perfect. Sprinkle with a heaped tablespoon of caster sugar or around 15g. Top with another layer of strawberries and sprinkle with the same amount of sugar. Continue the layers to the top of the container. Don't tip or shake the container as the sugar will fall to the bottom.
To ensure your potted kitchen herbs don't die, make sure you leave them out on the windowsill Remove the lid and take as many strawberries as you need from the pack. They should separate easily when frozen as the sugar will help keep them apart. scatter over a plate and leave to thaw for about 30 minutes. Justine Patterson of wwww.sweetevestrawberry.co.uk 3. Make your avocados ripen quickly Avocados ripen quicker if you place them on a newspaper or a brown paper bag with a banana. This works because bananas emit more ethylene gas than other fruits, the more ethylene gas they produce, the quicker the avocado will ripen.
Soak shallots in water before you peel them so that the paper thin skin slides off easily 4. Get more flavourful steak Wrapping your steak in cling film and hanging it in your fridge gives you a more flavourful and tender steak. Some of the moisture evaporates and the beef's natural enzymes break down the tissue in the steak, leaving you with a tastier piece of meat.Taher Jibet of
in Weymouth www.thediningroomweymouth.co.uk5. Peel shallots with easeShallots are often thought of as fiddly to peel, but all you need to do is let them steep in boiling water for five to 10 minutes and the skins just slide right off.The heat of the water loosens the layers of shallot peel from the allium's surface. Chef Paul Collins, consultant at Yeo Valley.6. Turn milk that's gone off into cheeseMilk becomes more acidic as it goes off and starts curdling. The curdling happens when protein in milk starts attaching together. As this is the start of the process of making cheese, you might as well finish it off by putting old milk to good use by adding more acid to it. Whole milk gives you a creamier end product, as the milk fat is what helps bring the curdling along and gives it taste.Author of and chef
METHOD: HOW TO MAKE INDIAN CHEESE FROM MILK
To make paneer (Indian cheese), take whole milk and warm it gently in a saucepan. Take lemon juice or vinegar and add it teaspoon at a time until the milk protein separates from the whey completely. Turn the heat off, cover, and leave for 10 minutes. Now pass the whey through a clean muslin. You may want to save the whey to make the basis of a different dish (e.g. soup or pulao) as it's full of goodness. Tie the ends of the muslin to your tap and leave hanging over the sink for any leftover whey to drip off. You can hang the muslin on a hook above your worktop too, just make sure you have a bowl further down underneath to collect dripping whey. In an hour, give the paneer a tight squeeze in the muslin, open the muslin up and cut the block of paneer into bite-sized cubes ready for use. You could sandwich the cheese while it's in the muslin between two chopping boards with a heavy weight on top to compact it further, but this isn't mission critical.
7. Absorb odours in the refrigeratorTry a used tea bag. Once the tea leaves have gotten rid of all their flavour and become porous, they absorb other flavours and smells. Tea absorbs odours just like it would absorb water. Also if you put the tea bag at the bottle of a bin it can help to prevent odours and water from building up at the bottom because it will still absorb.'8. Good for plants It's really good to break open tea bags and place the tea leaves in your soil – they're excellent for the growth and health of plants.Kate Woollard, Whittard tea expert9.
Make your bananas last longer Store your bananas separately, not in a bunch, and they will last up to one week longer.10. Stop salad leaves going soggy in the fridgeKeep a paper towel with to your salad, as this will soak up any excess moisture and avoid it going soggy.
When making cheese pass the milk whey through a clean muslin. Tie the ends of the muslin to your tap and leave hanging over the sink or bowl for any leftover whey to drip off 11. Save time making breakfast in the morningKeep all the ingredients you want for smoothies in a food bag, store it in the freezer, so it is ready for use every morning, saving you time and making the ingredients last longer.12. Keep cakes freshIf you don't finish your homemade cake that night, keep it moist and fresh overnight by putting a slice of bread on it and enjoy it the next day. Ken Chisholm, Kitchen & Food Buyer at QVC.13. Get more juice out of your lemon Zap it in the microwave for 20 seconds. Fatty acids begin to melt, making the cell membrane more permeable.Mark Hartstone at .
14. Make your apples last longer Store apples in the fridge and they'll last up to six weeks longer. Apples produce ethylene gas which quickens the ripening process, so they should be allowed to 'breathe.' It's best to keep them away from other fruit if possible. Loose apples will last six to eight weeks if refrigerated. If they are kept on a counter in a fruit bowl, they will ripen 10 times faster because the enzymes are much more active at room temperature.15. Freeze bananas to make ice-creamIf you freeze a banana until solid, then whiz it up in a blender or food processor, it will turn into a natural, creamy ice cream with no artificial ingredients. This is because bananas have more sugar than water so when blended they create a thick consistency, similar to that of ice cream. This is the perfect way to use up any bananas that might be nearing the end of their 'Best Before' date. Additionally, make sure to peel them before freezing, so they are easier to blend.Paul Whyte, ao.com's cooling and refrigeration team buyer
To make sure leftover birthday cake stays moist simply store it with a slice of bread
Invest in a cherry pitter to pit cherries with ease (left). To make your knives last, remember to sharpen little and often (right)16. Keep your herbs aliveTo help ensure pots of fresh herbs from the supermarket last as long as possible, ensure you keep them inside, ideally on a kitchen windowsill where they will get light. Never put them in the fridge. Pots of herbs are living plants so as with any plants, they need light to thrive. Putting them in the fridge damages the plants.The key is to water little and often. Many people either overwater or underwater their herbs. For most herbs, try a spoonful of water a day to the herb's saucer and ideally water them in the morning rather than last thing at night. Pick from the top rather than from the bottom. Don't over pick your plant, leave some leaves! Leading herb expert Jekka McVicar and creator of Jamie Oliver's herb garden17. Check if eggs are still ediblePopping an egg in a bowl of cold water is the best way to determine how fresh it really is. Egg shells are porous and therefore allow air to penetrate the shell over time. A very fresh egg will sink straight to the bottom of the bowl a slightly older egg will still sink to the bottom, but likely sit upright. If an egg floats to the top of the water, there is too much air inside the shell, and you shouldn't eat the egg.18. Pit cherries with ease The only way to quickly and easily pit cherries is to invest in a task specific tool to help you do the job, You can pick one up for under a tenner - worth every penny!
Give melted butter (left) an ice-bath to take it back to its solid form. Toss a slice of orange peel with your brown sugar (left)
to prevent it from clumping19. Keep wooden chopping boards looking new It's important that you never soak a wooden chopping board in water - you'll find that they will crack and warp. You also need to oil you board, which nourishes the wood and helps prevent cracking. Top of my list are products that are lightly scented with citrus.20. Keep knives sharp Little and often is the important thing to remember when sharpening knives. Quickly running your knife through a sharpener once or twice after each use helps maintain the shape, as well as sharpness of the knife edge. You should also think about the material of your chopping board – wood is by far the kindest to knife edges.Wendy Miranda, Lakeland's Customer Ambassador 21. Bring melted butter back to solid form. Revive over-softened butter by giving it an ice bath. Place the butter in a small bowl, and place the small bowl in a larger one filled with a few handfuls of ice and some cold water.Allen Henry,
22. Prevent brown sugar from hardeningHelp brown sugar stay soft and scoopable by tossing an orange peel or a slice of apple along with the sugar into an airtight container. For a quick fix, microwave brown sugar next to a small glass of water. The moisture within the microwave will help break up the block of sweetener.Shep McAllister, Commerce Team,
RECIPE: MALLIKA BASU'S PANEER CAPSICUM
Paneer Capsicum Ingredients: One small onion, one
225g paneer cheese chopped into bite- two large peppers, one tab half a teaspo half a t two tablespoons oilMethod: In a large frying pan or work, bring the oil to heat on medium. When it's hot, sizzle the paneer cubes until they are golden brown.They will splutter wildly, so loosely cover the pan and take it off the heat to flip the cubes over. Remove the paneer cubes with a slotted spoon and set aside on a plate. In the remaining oil, toss in the cumin seeds first and then the chopped onion. Saute this for about 10 minutes until the onions are golden. Now, stir in the tomato puree, chilli powder and the diced peppers. In a couple of minutes, when the peppers soften, stir in the paneer cubes. You want the peppers to hold their shape. Mix well to ensure the paneer is enveloped in the spices, then sprinkle over the garam masala and salt to your taste. Serve hot tucked into toasted pitta or warm rotis.
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