Consumers can avoid discarding certain foods by using simple kitchen techniques to restore their texture, according to advice published on 5 August 2026. This includes methods for stale bread, limp crisps, wilted herbs, and lettuce.
For stale bread that is not mouldy, sprinkling the crust with water and warming it in an oven at 220°C/200°C fan (Gas Mark 7) for 5-10 minutes, or in an air fryer at 180°C for 2-5 minutes, can make it fresh again. Small portions can also be microwaved for about 10 seconds after being wrapped in a damp paper towel.
Limp crisps and crackers can be re-crisped by spreading them in a single layer on a baking sheet and heating them in an oven at 160°C/140°C fan for 3-5 minutes, or in an air fryer at 160°C for 2-4 minutes. They should be eaten immediately for the best texture.
Wilted herbs and lettuce, if not slimy or discoloured, can be revived by soaking them in a bowl of iced water for 15 to 30 minutes. Honey that has crystallised can be returned to a runnier consistency by standing the jar in warm (not boiling) water or gently warming it in a microwave.