Good food doesn't have to be complicated. With just a few simple tricks you can save time, money and hassle. From getting the most out of leftover pizza to pimping your mac 'n' cheese and making the perfect pancakes, these handy hacks might just change how you cook and eat forever.

Invest in a banana hanger to stop your fruit from getting bruised and going bad too quickly. As long as it's located somewhere that allows for free movement of air around the bananas, this handy contraption will slow down the ripening process. Keep your bunch away from other fruit too – bananas give off gases that cause produce to spoil faster.

If you do end up with black or brown bananas, fear not. Overripe bananas are best for use in baking as they're sweeter and easier to mash into batter. Banana bread is a favourite for using the fruit – our version also incorporates cocoa nibs and a shot of coffee.

Get the recipe for espresso and chocolate banana bread here

For those who would prefer to skip the arm workout that comes with mashing potatoes, using an electric hand mixer is an easy solution. As well as taking away all the effort, a hand mixer ensures lump-free mash every time.

Check out genius ways to upgrade your mashed potato here

Revive leftover, dried-out pizza by microwaving it with a mug of water. As the water evaporates, moisture fills the microwave, rehydrating the dry crust and giving you a gooey, cheesy pizza slice once more.

If you’re having a hard time with cold butter, use a grater to soften the perfect amount to put on toast or bread. It'll make the butter easier to spread, without destroying your loaf in the process. This method is even used by chefs to make perfect buttery pastry.

You might already use the juices from roasted meat in your gravy, but don't forget about veggies. Add the nutrient-rich water from boiled veg and any run-off from a roasting tin as well. It'll make for a flavourful gravy packed with vitamins.

If you're planning on eating raw kale in a salad, massage the greens beforehand. It may sound odd but it'll tenderise the hardy leaves. First, remove the stem and add a glug of olive oil, a squeeze of lemon and a pinch of salt to the leaves. Then gently knead the kale with your hands until the leaves start to wilt a little. Be careful not to overwork the greens as they'll become mushy.

Nutritional yeast is a great way to add a rich cheesiness to dairy-free dishes. In fact, these flakes are an essential vegan store cupboard ingredient.

Get the recipe for fantastic vegan mac 'n' cheese here

Sprinkle a few tablespoons of water over bread that's a few days old, then stick it in a preheated hot oven for a few minutes. It'll bring your stale loaf back to life. This trick works best on whole, unsliced loaves like baguettes, sourdough or ciabatta.

Want to know the secret for making cut herbs last? Keep them upright in about 5cm (2 inches) of water as you would a bunch of flowers. Shelter them from direct sunlight and change the water regularly. They're bound to stay fresher for longer.

This tip is essential for iced coffee lovers who don't want their caffeine hit watered down. Brew fresh coffee (as strong as you like it) and pour it into an ice cube tray. Add the frozen coffee cubes to cold brew or iced coffee, or blend them with milk to make an iced latte.

Find more tips for making café-quality coffee at home here

Dried pasta is one of the most versatile ingredients out there – and there’s more science than you might expect behind the perfect pasta and sauce pairings. For example, conchiglie (pictured), otherwise known as pasta shells, should be served with thick and chunky sauces, which collect inside the shell and stick to the ribbed outside surface.

Discover more perfect pasta and sauce pairings here

Don't throw away biscuits that are burnt on the bottom or edges. Carefully grate off any blackened bits and they'll be perfectly edible. If they're a little misshapen, dip the biscuits in melted chocolate and leave to cool – icing also covers a multitude of sins.

Get the recipe for sugar biscuits here (but try not to burn them in the first place)

Whether you've made too much pesto or have spare sauce from a jar, don't throw your leftovers away. Pour them into an ice cube tray and you’ll always have some on hand – plus they'll last far longer than if you kept them in the fridge.

Learn more genius ways to use an ice cube tray here

Get more juice from a lemon by microwaving it on high for around 20 seconds. It'll be warmer and softer than straight from the fridge, making the citrus fruit easier to squeeze. It's a must-try hack if you're making lemonade too.

Forget about sticky fingers and misshapen meatballs – use an ice cream scoop to portion your minced meat mixture and you'll end up with the perfect sphere every time.

Get the recipe for pork and chorizo meatballs here

It may seem counter-intuitive to add sugar to savoury dishes and salt to sweet, but this is a great trick for balancing out flavours. Sugar tempers the acidity of ingredients such as tomatoes (as in this prawn and tomato stew). And in baking, a pinch of salt can help strengthen the gluten and adds a pleasing savoury kick when added to caramel or chocolate. Try it out in these salted caramel brownies.

Discover more surprising ingredients that can transform a dish

When rustling up tomato sauce or salsa, discarding tough tomato skins is a must. Here’s how: score an X at the stem of each tomato, drop in boiling water for 15–20 seconds, remove and put straight into iced water until cool enough to handle. Then easily pull away the skin in strips.

Juices and smoothies are a nutritious way to start the day but prepping can be time-consuming. When you have a moment, chop and divide fruit and veg into individual food bags and store in the freezer or fridge. Take out as and when needed, adding extras such as yogurt, water or coconut milk before blending.

Get the recipe for easy banana, mango and spinach smoothie here

If last night’s chicken stew or chilli has stained your storage container and hot soapy water just won’t shift it, reach for the baking soda. Wipe the inside with a smooth water-and-soda paste and allow it to sit for a few hours. This should get rid of any stubborn marks for good.

Mangoes can be a pesky fruit to prep, but there's a speedy way to do it without fuss or waste. Cut the mango in half (on each side of the stone), slice a grid pattern into each half, then invert the fruit. You'll be left with mango cubes popped up as pictured – simply slice them off and enjoy.

If you're an umami lover, don't just put salt on your favourite movie snack. Blend soy sauce with melted butter and pour onto plain popcorn for a super savoury treat.

There are two ways to stop syrup from sticking to your spoon. Try dipping the spoon into hot water first, then into the syrup. Alternatively, wipe the spoon with a little flavourless oil then plunge it into the jar.

Find our best-ever baking hacks for perfect cakes here

To inject a tangy sweetness into a dish, ketchup is sometimes the answer over sugar. It's an essential ingredient in both barbecue sauce and marie rose sauce (a key component of a classic prawn cocktail). It also makes a great glaze for poultry.

Get the recipe for Southern-style chicken wings here

 

Invest in glass storage containers that are also oven-safe. Not only can you cook food then handily store the leftovers in the same dish, but you can reheat a meal without creating more washing up too. Best of all, some containers (such as the Joseph Joseph nesting set pictured) are shock-resistant and have a nifty space-saving design.

We all know an extra 10 minutes in bed is much more appealing than waking up early to make breakfast. To save time, make a batch of breakfast burritos on a Sunday night, wrap them and pop them in the freezer ready for the week. Get one out the night before you want to eat it, leave to defrost in the fridge overnight, then microwave until piping hot in the morning.

Get the recipe for spiced plantain burritos here

When we think of bacon, most of us imagine it sizzling away in a frying pan – but there are quicker ways to cook your favourite breakfast meat. One method is to use a microwave. Lay a paper towel on a plate and put strips of bacon, not touching, on top. Then, cover this with another paper towel and cook on high for around three minutes. Transfer the bacon to another paper towel for a few moments to absorb some grease and allow to cool before eating.

If you’re cooking on a budget, lentils are a great way to make your meals go further. Bulk out meat sauces, soups and salads with the legume for a filling dish. They’re also a great source of fibre and protein. A winner all round.

If you love your steak topped with a slab of melting garlic, herb or chilli butter, don't leave it to the last minute. Prep a batch of herby butter in advance and freeze it in ice cube trays – the cubes will just take an hour or so to defrost (avoid using the microwave, as this will heat them unevenly).

Get the recipe for steak with garlic butter here

Waffle irons aren’t just for waffles. Use them to cook omelettes, quesadillas and – best of all – hash browns. Grease the waffle iron first and ensure any raw ingredients, such as whisked egg or grated potato, are cooked through.

Cooking an omelette in a mug might not look like the real deal, but it's quick and simple. Whisk an egg, two egg whites, seasoning and some grated cheese or chopped ham. Pour the mixture into a greased mug and microwave it on high for one minute. Stir, then cook again on high for another minute.

There's a simple way to keep your green vegetables green: blanching. Cook vegetables in boiling water for a few minutes (depending on the variety) then plunge them into a bowl of ice water. This stops the vegetables overcooking so they’ll retain their crispy texture and colour. It also seals in flavour and vitamins, and removes bitterness from certain varieties.

Freshly squeezed orange juice isn't just for drinking. Chicken and citrus pair excellently in marinades with ginger, honey, spring onions and a touch of chilli. Try these glazed sweet potato and chicken skewers or hoisin chicken lettuce cups.

Find our best bold and quick marinade ideas here

Rather than drain pasta in a colander, lift it from the pot and mix it into the sauce on a low heat. While the flavours are mingling, add a ladle or so of the pasta water. It will give the sauce a rich, silky texture.

Add cooked and grated beetroot to chocolate cakes and brownies. It adds an extra layer of flavour and helps create a moist texture. Plus, you'll be getting some nutrients in your favourite treat.

Get the recipe for chocolate and beetroot brownies here

No one likes a soggy sandwich. Reduce the amount of liquid seeping out from ingredients such as sliced tomato or cucumber by placing them between two pieces of paper towel for five minutes. This will soak up any excess moisture before they're added to sandwiches. It’s also a good idea to spread butter, cheese or mayo onto the bread first – this acts as a barrier against soggier ingredients.

Fancy a barista-style coffee in the comfort of your own home? For perfect froth, fill a jar halfway with milk, screw on the lid and shake. Once foamy, remove the lid and microwave on full power for 30 seconds. Your froth should double in size and provide the perfect topping for your coffee.

Ever wondered why your potatoes aren’t lasting very long? Start by storing them in a separate place to your onions. Both potatoes and onions release moisture and gases that will cause the other to spoil faster, so it's best to keep them apart.

Not only are egg muffins an ideal breakfast, snack or lunchbox treat, they can be made with ingredients you need to use up such as leftover herbs or a solitary slice of ham. Chop up ham, red pepper, onion or mushrooms, lightly fry then place a spoonful into a greased or lined muffin tin. Mix eggs with a little milk, pour over the mix and bake for around 20 minutes in a hot oven until golden and cooked through.

Don't worry if a cake doesn't match up to your expectations – it happens to the best of us. Instead, turn it into something else. Broken pieces of cake can be used in trifles (pictured) or even crumbled in a food processor to make cake pops.

Get the recipe for vanilla cake pops here

Most coffee beans react best to hot water that’s not boiling (although some argue that boiled and slightly cooled water helps deal with hard water and other impurities). Boiling water poured straight over your coffee scorches the grounds, and will result in a mediocre brew. Trust us, you'll notice the difference.

Want to take your mac 'n' cheese to the next level? Add a small amount of piquant mustard to bring out the flavour of cheese and give the dish a subtle kick without overpowering it.

Find more tips for making the best-ever macaroni cheese here

Prevent skin from shrinking and pulling away from meat by scoring it before you cook. Scoring meat and fish also allows marinades to be better absorbed and speeds up the cooking process.

There's simply no end to the mug cake variations you can make in your microwave. Experiment with what you have in the cupboard. The best bit? There are no dishes to clean up and the cakes take just minutes to make.

Get the recipe for coffee and chocolate mug cake here

Slow cooking isn't just for savoury recipes. Make perfect French toast by whisking two eggs with two egg whites, plus a little honey, cinnamon and milk. Place triangles of bread in the bottom of the slow cooker, pour over enough mixture to wet the bread, then layer more bread and mixture. Cook on high for around two hours or for around four hours on low.

Find more brilliant slow cooker recipes here

If you curdle hollandaise sauce, there's a way to try and rescue it. Whisk a fresh egg yolk in a separate bowl with a knob of butter and a dash of warm water. Gradually whisk the split sauce into the new one until smooth.

If all else fails, get our cheat's hollandaise recipe here

To check if eggs are fresh, fill a bowl with cold water and try the ‘float test’. If the egg sinks to the bottom on its side, it means it’s very fresh. If your egg sinks to the bottom in an upright position, it means it’s not quite as fresh. If your egg floats, it means it has started producing rotting gases that lift the egg to the water’s surface, so it has most likely gone bad.

Read more: 11 secret ingredients that'll take your dish from zero to hero

If your attempts at poached eggs always end in a disaster, follow this top tip. Lay a piece of clingfilm in a bowl, lightly oil the inside and crack in an egg. Gather up the sides of the clingfilm and tie it tightly on top. Add to boiling water for two to four minutes, depending on the size of the egg and how soft you want it.

Discover more brilliant tricks for perfect eggs every time

Ladling pancake mix can be a messy business so take an empty plastic sauce bottle and use it to squeeze out the batter into circular pancakes. Or have a bit of fun and create animals, shapes or numbers out of the batter.

Check out more genius tips for making pancakes here