Give your kitchen some love during this year’s spring clean
A good spring clean can revolutionise your home, and help you feel clear, calm and ready to face what comes your way. But the kitchen is one area that can often be left to the wayside. For the organisation-phobic, there’s nothing more daunting than a full spice rack and an overflowing pantry. But it can be done! Interior design house Neptune have shared some insight on how to organise your kitchen cupboards and larder. That means no more waste from long-forgotten packages at the back, navigating your pantry with ease, and a far more aesthetic result!
Before you can organise your cupboards, you need to do a big clear-out. Remove any out-of-date foods and stale spices, and pull out any foods you know you realistically will not use.
Rather like sorting out your wardrobe, be honest with yourself and question whether you will use the tinned fruit you bought for a recipe you now cannot find.
Consider donation or sharing options for any food that is still good to use, such as a food bank or community sharing apps like OLIO.
Now that you have the foodstuffs and equipment that you want to store, organise them into categories — dried pulses, jars, boxes of cereals, snacks.
Within the categories, organise the foods by use-by dates — with the longest at the back of the shelf, like a supermarket would do.
By organising the shelves like a shop front, you will soon realise what you are over-buying.
Cool, dark larder cupboards can be useful for storing items that would otherwise need to go into a fridge.
Using a bottom shelf with a marble base, such as the larder from Neptune’s Suffolk kitchen collection, for storing vegetables such as onions, garlic and potatoes in wire baskets, will naturally keep the produce cool.
Tomatoes will taste infinitely better straight from the larder as opposed to the fridge, as will avocados, apples and oranges.
Glass jars work well for things that you want to keep air-tight (like coffees, teas and dried goods), whereas wire baskets work better for fruit or veg, where you don’t restrict the airflow.
You need to be able to see foods to know what you are running low on and also to inspire you to use them.
The easiest way to label the foods that you are decanting is to cut out the product label and use-by information, slip it into the top of the jar and stick it on the underside of the lid.
Alternatively, use a white chalk pen on the jar, or for the seriously committed, a label maker.
Finally, decant what you want into glass jars or Tupperware, but resist getting carried away with swapping packaging in order to create a photogenic Insta-moment — keep it logical.