If you use a lot of olives, they are cheaper to buy from a delicatessen, keep them in the fridge with a slice of lemon on top. I f you have shrivelled olives, pop them in a jar of olive oil and keep in pantry.

Keep celery fresh after trimming, is by chopping the bottoms square and stand the stalks in a jug of chilled water.

I f you use bouquet garni quite a lot, instead of buying expensive little tea-bag thingies, buy a roll of broad white bandage and cut as required.

To preseve fresh ginger store in a jar of vodka.

To keep bay leaves fresh, store in a jar along with a piece of cotton wool laced with olive oil.

cheers Penny