If you’re going to cook a roast or make a braised dish, granny would always suggest choosing a large cut of meat. Firstly, it’s better to have a bit too much than too little, as you can’t quickly make more if people want second servings. And, if you have leftovers, you can (and should) use them in sandwiches, risottos, pasta dishes and more. A roast chicken could provide enough for lunch the next day – and, of course, you can save the bones for stock.

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Last updated by Jessica Morris.

Grandma's best old-school cooking secrets, ranked