Five Forgotten Foods and How to Use Them Up

Spring has sprung—and that means it’s the perfect time to throw open your fridge, swing wide the pantry doors, and give your kitchen a fresh start. But before you toss those nearly-empty jars of mayo or that lonely spoonful of sour cream nearing their best before or use by date, take a moment. Hidden in the nooks of your fridge and the corners of your cupboards are flavour-packed possibilities.

To kick start your spring reset, we’re spotlighting five commonly forgotten foods that often end up in the bin and how you can turn them into something delicious instead. Think of it as a mini kitchen treasure hunt with tasty rewards.

🥣 The Last Spoon of Yoghurt or Sour Cream

It may be tempting to toss those last spoonful’s of yoghurt with the clear liquid sitting at the top or half pottle of sour cream, but think again. These last tid bits could be used to make something entirely new and delicious.

• Add it to pancake or muffin batter for extra moisture and tang.
• Stir into creamy dressings or marinades—perfect for spring salads or grilled veggies.
• Mix with herbs, lemon juice, and garlic for a quick dip or spread.

Try this:
👉 Yoghurt + lemon juice + mint = zesty dressing for couscous or potato salad.

🧂 The Condiment Jar Graveyard

Think of mustard, pesto, chutney, or mayo jars with just a scraping left. These nearly empty jars often get pushed to the back of the fridge.. But with just a few extra ingredients, they can be transformed into sauces, spreads, or dressings.

• Add oil and vinegar directly into the jar, screw on the lid, and shake into a dressing.
• Use as a base for sandwich spreads, marinades, or stir-fry sauces.
• Mix into scrambled eggs, pasta salads, or roast veggie bowls for a flavour boost.

Try this:
👉 Mix leftover chutney into mayo for a sweet-and-spicy burger spread.

🧀 Stale Crackers and Cereal

Got not-so-crispy cereals or crackers past their prime? Once opened these items lose their crunch and appeal over time, but they’re still perfectly edible and surprisingly versatile in the kitchen when repurposed creatively.

• Blitz crackers into crumbs or use cornflakes for coating chicken, tofu, fish, or make a cauliflower burger.
• Pulse stale crackers in a food processor with herbs and butter, and use as a savoury topping for mac and cheese or bakes.
• Stir crushed cereal into cookies, top muffins before baking for extra texture, or make a no-bake chocolate slice.

Try this:
👉 Revive stale crackers or cereal by popping them in a 120°-150°C oven for 5–10 minutes or turn leftover cereal into smoothies.

🌿 Wilted Herbs and Sad Greens

Once herbs and greens like spinach or rocket star to wilt, they can seem unappealing—but they still pack a punch of flavour, are safe to eat and can be revived in clever ways.

• Blitz into pesto, dip, dressing, or green sauces with olive oil, garlic, and nuts or seeds.
• Mix into frittatas, soups, or curries at the last minute.
• Freeze herbs in oil in an ice cube tray for instant flavour bombs.

Try this:
👉 Make Green Garden Crackers with leafy greens and herbs.

🍌 One-Bite Fruit and Past-Its-Peak Produce

Half a banana, soft apple, or citrus on its last leg. A single piece of overripe or wrinkly fruit doesn’t seem like enough to use but if you collect or pair it with other items, it becomes a delicious ingredient.

• Add to smoothies or overnight oats.
• Simmer into fruit compote or stew to make a crumble filling.
• Zest citrus before composting the rind and use it in baking, sauces, or salad dressings.

Try this:
👉 Sauté chopped soft apples with butter, cinnamon and a touch of honey for a topping on porridge or toast.

Ready to Reset?

This spring, a kitchen clean-out doesn’t have to mean filling up the bin. With a little creativity, those nearly-forgotten foods can become the stars of your next meal. So, before you say goodbye to that jar, box, or bunch—ask: how can I give this one last tasty life?