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 use them in sandwiches, risottos, pasta dishes and more. A roast chicken could provide enough for lunch the next day and, of course, save the bones for stock.

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Why grandma was right: unforgettable tips for everyday cooking