Think of your freezer as an extension of your food cupboard: Source of homemade takeaways, veggies, pops of flavour for dull meal as well as a way to reduce food waste and save money. You will be amazed as to what you can freeze!
Clever use of your freezer can save you time and money, reduce food waste as well as making your meals more interesting on those days when you think that you have nothing to eat.
I love my freezer and every meal I cook will have one or more ingredients that I had previously frozen. You could be surprised at just how much you can freeze, beyond the basics.
Everyday essentials I keep in my freezer
Your freezer can store so much more than the ubiquitous peas, corn, fish fingers and ice cream. I live in central London within easy reach of 24 hour shops, but if I didn’t; I try to always have a sliced loaf of homemade bread (toast from frozen or defrost for sandwiches), packet of butter, and pint of milk in the freezer.
That frozen pint of milk is also perfect to use when going away for a weekend instead of an ice pack to keep a cool bag chilled.
Helen’s Pro Tip
If like me you don’t drink milk, or use in coffee & tea, freeze a pint of milk in small containers and defrost when someone who does have milk comes over.
I also try and keep rolls of puff pastry, pasta sauce, pieces of roast chicken, and bacon wrapped two rashers at a time for a speedy defrost.
Everyday essentials in my freezer include:
Chorizo / Bacon Bits – sliced and skinned chorizo or chopped fried bacon – both are ideal to add to a toastie, into a pasta sauce or risotto for lots of flavour, and can be cooked from frozen.
Ice Cream – Since I discovered how to make no churn ice cream that doesn’t use condensed milk I have not bought ice cream from the store. The vanilla base recipe is endlessly variable and I’ve usually got several types in the freezer.
Vegetables – usually peas and corn; I find these fantastic to add to pasta, rice or to bulk out soup, and an easily available year round vegetable.
Salmon and chicken – regular salmon fillets and some chicken thigh fillets – both will defrost quickly if you plonk them in a sink of warm water still wrapped in plastic, and there are so many ways to use them for a quick dinner.
Sausages – Both regular sausages and chipolatas. You can cook them from frozen. Top tip – separate and free freeze them for easy of portioning.
Oven chips or gnocchi – Crispy fried gnocchi is a staple here – freeze the leftovers in the packet and cook from frozen on the stove top or in the air fryer. Either these or oven chips once a week!
Dumplings / gyoza – we love these and they make a perfect first course or snack to serve for unexpected guests.
Others – wine cooler, ice, a tub of lemon and lime slices (for the best G&T)
Home-made ready meals and prep ahead
I cook for two most of the time but some recipes like stews & casseroles or curries are far better cooked in bulk and frozen, then reheated for another day – I like to keep several meals worth for the days that I haven’t cooked or have run out of time.
I reuse plastic takeaway trays filling them with a home made ready meal – a casserole, stew or curry (all my curry recipes freeze well), with a side of mash, beans or grains.
Grab one and take to work (a frozen meal won’t leak in your bag) and microwave for your lunch. Stews, soups and curries taste far better having been frozen, defrosted and reheated.
When cooking I make extra and freeze to save time on the next meal. Try risotto and freeze half when it is almost cooked – defrost and finish cooking for another meal.
Keep a ball of pizza dough, or a part cooked base in the freezer along with a tub of mixed toppings. Make extra pastry and crumble mix.
Sauces such as onion gravy and a jus will freeze well. Portion in the appropriately sized container.
Other freezer time savers
Frozen Fruit – Bags of frozen berries or mixed fruit (I avoid the ones that have strawberries – they go mushy, or grapes – just too boring), blueberries, and mango.
We defrost a portion overnight for breakfast, topped with yoghurt, seeds and nuts. You can also make my mixed berry jam, or mango jam from frozen fruit.
Bread & Toastie Wraps – I like to make sourdough, which we usual bake in a loaf tin for ease of slicing. We slice, bag and then toast from frozen or defrost to make a sandwich. Our usual lunch is a toastie and soup – so I keep wraps and flatbreads. One of my favourite loaves is my white yogurt bread – soft and fluffy and perfect for a sandwich.
Soup – We have soup for lunch most days of the week – many soups are also delicious served cold so that makes them work in the summer! I batch cook and freeze a few portions, and leave on the worktop to defrost all morning before lunch. Read my guide on how to freeze soup for tips for both smooth and chunky soups.
Free freezing
If you have a shallow drawer at the top of your freezer for ice cubes, it will swiftly become your best friend – it is perfect for preparing food for “free flow” freezing – ideal for a glut of fruit as well as everything else.
I line the shelf with a silicone mat and spread the food out on it, leave until frozen and then pack in an airtight bag or other container. By avoiding everything being stuck together you can easily use as much, or as little as you need.
Some ideas for free freezing
Fruit including berries, grapes, mango and bananas – for smoothies or baking. Grapes are delicious roasted with pomegranate molasses!
Sliced lemon and lime – for drinks
Beans and pulses – for adding to casseroles, stews, and salads. Add to strews and casseroles from frozen. Put into a salad for a packed lunch frozen, and as well as being defrosted by lunchtime they will also keep the salad cool. For a quick defrost put in a bowl of hot water.
Leftover rice – current advice says you should only keep leftover rice for a day in the fridge before eating. Whenever I cook rice I cook extra, cool and then pack into boxes or free freeze. Reheat in the microwave or stir fry from frozen. (Warning: do not reheat rice more than once and make sure it is properly piping hot).
Chopped onion – simply fry from frozen
Chopped frozen chillies – similarly, use from frozen
Freezing liquids
Allow some space at the top of the container for the liquid to expand. If using a glass jar to freeze ideally use a straight sided one without shoulders and put the lid on once frozen.
When freezing anything with alcohol or sugar make sure it is in a leak proof pot as often it will not freeze solid.
If the pot gets knocked onto its side the contents will slowly seep out and to the bottom of the freezer leaving a stick mess in their wake. I’ve done this. Don’t be me. Lock and Lock containers are your friend here!
Freezer to Avoid Food Waste
As I cannot stand food waste I try to freeze everything, including leftovers and remains of various jars of sauces and pesto. All the below can be easily frozen., and there will always be some of these in my freezer.
- A tub of egg whites – freeze individually in silicone cupcake cases or add to small pot as you have them. Ideal for meringue or pavlova
- Pesto – homemade and jarred – I freeze in an ice cube tray and pack the cubes into boxes
- A cheese rind box – add to risottos, or blitz in a grinder and use in a cheese sauce
- Tomato sauce, paste and chopped tomatoes – for pasta or a pizza topping – freeze in small tubs or in a silicone ice cube tray, or cupcake cases for ease or portioning.
- Fresh ginger root – both Thai and regular freeze well – grate into dishes from frozen
- A tub of Thai curry paste – this will spoon from frozen
- Olives – slice them up (if needed) and free freeze to add to pasta
- Coconut Milk – that leftover can freezes in a tub – it looks a bit curdled once it defrosts but is absolutely fine once heated
- Ginger & garlic paste – the cornerstone of homemade curry – portion into a silicone ice cube tray to freeze.
- Chicken carcass or stock – turn that chicken carcass into delicious stock! I am usually pretty good and strip the carcass and make stock straight after enjoying the chicken. If you don’t have time to make stock then whack the whole carcass into a bag in the freezer (I have been known to leave a lunch party with a chicken carcass in a bag to make stock with). Get the chicken stock recipe!
- Condensed milk – I use condensed milk for my fudge recipes and as I cook for two I nearly always make a small batch – seal into a leak proof pot as it does not freeze solid and will leak.
- Breadcrumbs – whizz up the last slices of a loaf of bread, add some herbs and you have an easy topping for pasta bakes and gratins.
- Homemade crumble mix – make double and freeze half in a bag for the next crumble (especially good if you have frozen fruit)
- Fresh herbs – garden or leftover from the supermarket. Pack into bags and freeze. They will wilt once defrosted so they will be no good for garnish – but they are still packed with flavour
Safety First
Don’t forget food hygiene essentials when using the freezer!
Make sure you wrap everything well.
Fully defrost meat (especially chicken and other poultry) before cooking. Defrost larger pieces for longer in the fridge.
Do not refreeze raw meat – although it is fine to cook the meat and then refreeze.
Take note of how long items have been in the freezer to enjoy them at their best, and wrap well to avoid freezer burn.
My favourite recipes that freeze well
- Soup makers make light work of velvety smooth soups, so if you love that wonderful hug in a bowl, make my soup maker tomato soup.
- Savoury mince is the ultimate comfort food; adaptable and full of vegetables, it is also perfect for batch cooking and freezing.
- Roasted tomato and red pepper soup is velvety smooth and so easy to make. Bursting with flavour and so healthy.
- My slow cooker beef curry is rich and warming with the tenderest meat and a sumptuous savoury tomato gravy. It’s perfect for making ahead of time and freezing.
- Homemade Nutella ice cream
Final Tips
My final thoughts on making the most of your freezer:
- Airtight boxes or bags sealed with clippit clips minimize freezer burn for a longer life.
- Rectangular boxes and containers make more efficient use of space.
- Months not years: I use a first in, first out rule to avoid finding long lost items at the bottom of the freezer that have deteriorated beyond use.
- Let food cool completely before freezing.
- Freeze in serving portions for ease of use.
- Avoid UFOs (unidentified frozen objects)!. Label, label, label. Use a freezer pen to ensure everything’s identifiable.
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