The best way to use them up is to cook them into an ‘everything but the kitchen sink’ meal. Combine some neglected carrots, spinach that’s getting a tad wilted and leftover rice and you have yourself fried rice. Or bake a few chopped up veggies with spring onions and eggs for a frittata.
If you’re not going to use a whole carton of chicken pieces by the expiry date, it’s a good idea to freeze portions in individual bags and pop them in the freezer. You can safely freeze almost anything (except canned food or eggs in their shells). Most frozen food can be kept for four to six months without a big loss in quality.
Many people use the vegetable crisper to keep vegetables fresh then forget that they’re there. Keeping particular foods in designated parts of the fridge will help you find it more easily. Using clear containers, recording use-by dates and keeping food at eye-level are great ideas too.