Filling a trolley with fresh and is a great start to making at home. However, a large quantity of produce can be challenging due to limited space in the fridge and kitchen cupboards. This can be particularly awkward for items like onions, garlic, and potatoes, all of which can be stored in different places.

Many people keep them in a dark cupboard without a second thought, only to discover that the onions have become mushy or mouldy, and the potatoes have . Garlic is also prone to softening and sprouting, with green shoots appearing from the top. However, storing them in the fridge should be done with caution, warns chef Josh Jin, known as @chefjoshyjin on TikTok.

While the crisper drawer's chilled conditions are hailed for making some ingredients last longer, the chef said, "There's a lot of stuff you should not put in the fridge."

He explained that onions, garlic and potatoes are just three things that belong outside of the fridge because "onions and garlic will sprout" in a cold spot. Likewise, potatoes "will turn a gritty texture", despite new food safety advice noting that it is in fact safe to refrigerate spuds.

Contrary to popular belief, fridge storage for these three root vegetables will not extend their shelf life, warned Josh.

It is best to store them in a cool environment between 7C and 10C, perhaps in a cupboard or on open shelving out of direct sunlight, which is often the cause of sprouting.

Amy Myrdal Miller, Culinary and Foodservice Specialist, told Have a Plant: "It's best to store potatoes in dark places because exposure to light can cause 'greening', in which the skin of the potatoes turns green."

When buying potatoes in bags instead of loose ones, check for any bruises or sprouts once you get home. Bruised areas can start to spoil, potentially impacting the rest of the potatoes in the bag.

Amy suggests that if you need to cut away a bruised part, either cook the potato right away or soak it in water in the refrigerator for a few hours to prevent discolouration before cooking.

Storing spuds in their original bag is fine as long as the temperature is cool around them, but it's best to transfer spuds to a small basket with open weave for better circulation. When it's too warm, potatoes will start to sprout faster.

Treat onions and garlic similarly to potatoes, but never store them near spuds. Ethylene gas causes potatoes to sprout.

While onions and garlic complement potatoes flavour-wise, storing them together can lead to undesirable flavour absorption.

If onions and garlic are used regularly in your household, you can store them on your countertop or in a cupboard.

Keep them in a small basket similar to potatoes in a cool, dark spot away from sunlight.

Amy explained that pungent onions can be stored longer than sweet onions: "The sulphur compounds in pungent varieties of onions that may cause your eyes to water have the benefit of allowing the onions to last longer under good storage conditions."

Stored correctly, onions will last for "many months". When buying sweet onions, try to use them within two to three weeks so they don't sprout or start to spoil before you enjoy cooking with and eating them.