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Asking for tips always prompts a lively discussion on our messageboard. Here are a few of the highlights from over the weekend:

sharond101: Recycle old coleslaw and potato salad tubs and use them for single portions of mash, rice etc for freezing or taking to work for lunch.

Dilwyn01: When boiling carrots, add a little cumin to bring out the carrot taste and when sautéing mushrooms, grate in a little nutmeg to enhance the mushroom taste. Saw these tips on the "Two Fat Ladies" a few years ago and now always use them.

AlisonWright: Yes, passing on hints has been discussed quite a few times. These are some I've saved over the years: 1) When drying herbs use the new clean bag you get with washing machine tablets. Put in the fresh herbs and hang to dry, when ready - rub gently between your hands onto a piece of paper and then tip them in empty herb jars. All the bulky stems stay in the bag. 2) To get rid of old fat don't put it down the sink. Keep an empty can in the fridge/larder and put the fat in there. When the can is full put it in the bin. Or mix in some cheap oatmeal and put it out for the birds. 3) Store mushrooms in paper bags rather than plastic bags, it stops them becoming slimy and they last much longer. 4) Rub pastry up to the breadcrumb stage and put in an airtight container in the freezer. When you want to make pastry, take out enough for your needs and add water in the usual way. 5) If your bag of brown sugar turns rock-hard, tip it in a bowl and wring out a clean cloth in hot water and drape it over the bowl. Leave overnight and next day it'll be free-flowing.

Capt-Lightning: I never make white sauces using a roux - too fiddly. I use a method shown by a chef (can't remember who) on TV. Put milk in a saucepan, add flour, turn on the heat and whisk until it thickens (control the heat as necessary). Add fat (butter/marge/cheese etc) and stir.

Pampy: My Mum used to make white sauce by heating milk in a pan, mixing flour with a bit of milk until smooth, then pouring it slowly into the heated milk, stirring all the time. Bring to the boil and simmer for a couple of minutes to get rid of the floury taste. Add a bit of butter if wanted, then flavour with whatever you want, either sweet or savoury. Simples!

Joanbunting: My kitchen hints would include… 1) Raiding the DIY store for equipment: paint brushes for glazing pastry for painting butter on filo; a pair of pliers for breaking the seal on bottled fruit etc; a paint scraper for making chocolate curls. 2) Sterilising preserve jars in the dishwasher. 3) Freezing lemon slices for drinks and garnish. 4) Using any leftover wine to add to your vinegar jar. 5) Have mentioned this before, but have a white board on your fridge and freezer detailing contents so you never forget what's in there.

Sclarke1: I've been told in the past unless your dishwasher is fitted with a thermal break (even industrial ones), then it does not get hot enough to sterilise. I'm sure you haven't had any problems or you wouldn't do it but it could be a risk for others.

ChefMelanie: You know a good one I’ve heard? When you make stock, make a super concentrated version of it by bubbling down your stock once you've strained it. Once it has concentrated quite a lot, pour your stock into ice cube containers, and put them in the freezer. There you've got your own easily accessible stock cubes!

Renee: I haven't made gravy in a roasting tin for many years now. Instead, I put some water in a saucepan, add some flour, then whisk to get rid of the lumps. Pour some boiling water - just enough - onto the pan juices, stir round well, then pour into the saucepan and bring to the boil, then simmer. I usually put slices of onion and a mushroom under the roast, which adds great flavour to the gravy.

GillthePainter: My tip is to have a big bag of dried parsley in your cupboard. It can pep up a sauce or casserole that needs that little something, when you haven't got time to muck about.

Pax: Don’t try to convert USA cup measures to measures by weight. Buy a set of measuring cups. They are very cheap AND they make life so much easier. I now choose to use American recipes, especially for muffins. For years I tried to convert cups into pounds and ounces. Why? Why? Why?