Soup

Cool it quickly, get it into the fridge within 1–2 hours and eat it within 2 days. Reheat only the portion you need, until it is steaming hot all the way through; the Food Standards Agency advises reheating leftovers only once.

Yes. Cool it quickly, freeze it in meal-sized portions and defrost it in the fridge before reheating until steaming hot. Potato and cream-based soups can turn grainy or separate, so stir them well as they heat.

Yes: gazpacho is traditionally served cold, and chilled pea or cucumber soup works well in warm weather too. Chill cooked soup promptly and keep it refrigerated until serving.

In the UK, soup with crusty bread, a cheese toastie or a sandwich makes a familiar lunch. Try a tomato soup with a cheese toastie, or leek and potato soup with a slice of buttered bread.

Blend some of the soup and stir it back in; potatoes, lentils and butter beans also thicken a pot as they cook. For a smoother result, blend the soup before adding any pasta or other toppings.

Yes, but pasta and rice keep absorbing broth as they sit, so they can become soft and leave the soup very thick. If you plan to store leftovers, cook them separately and add them to each bowl.

A stick blender is easiest: take the pan off the heat, keep the blade submerged and start on a low speed. For a jug blender, let the soup cool first and blend in small batches, leaving the lid vent open so steam can escape.

Most tinned soups are already cooked, but some are concentrated and need water, so follow the tin’s instructions. Empty it into a saucepan to heat; never heat a tin in the microwave.