The idea of biting into a nice juicy piece of fruit and piercing your mouth isn't a great one for your appetite, but the chance of it happening to you is very, very small. So when you do your next big fruit and veg shop, don't give in to all the 'sabotage' hype, just do your shopping and even potentially enjoy some lowered prices on your favourite fruits.

Video: Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to transform strawberries that are just a bit past their prime into a sweet sauce, cocktail-friendly ice cubes and a delicious compound butter.

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're making our cocktail in honour of America's most polarising quarterback: Mr Tom Bündchen.

Picking your own strawberries is a dangerous game. What starts out as good, clean fun plucking berries from their bush quickly escalates into a manic race against everyone else at the patch to pick the most and the best berries, leaving me with scratched limbs, stained lips and way too many berries.

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're pairing summery strawberries with one of my favourite citrus liqueurs around: Pierre Ferrand Dry Orange Curaçao.

Strawberries are delicious no matter how you eat them, but there's actually a way to make their sweetness even more flavorful. You've probably been eating strawberries backwards the whole time.

Strawberries are a most precious product, and wasting even just a bit of one them seems wrong. If you have some fruit still clinging to the stems, you can use them to create a tasty infused water, but the little green leaves have another application: Pesto.