The nine things the smart set have in their freezer, by a food expert. These treats make cooking a doddle… and are delicious

Is frozen food becoming more popular?

With Jamie Oliver launching a new range of frozen meals in Iceland and Waitrose next month, we’re turning our attention to the supermarket freezers to ask whether our own freezers should contain more than just peas, green beans and several tubs of ice cream.

According to You’s food editor Eleanor Maidment, there are plenty of great ways to make the most of our freezers. For example, keeping vegetable mixes on hand saves us time and ensures that the last drop of wine never goes to waste.

Here are nine things she always has in the freezer…

Leftovers

I should start by saying that my freezer is mostly filled with home-cooked meals, as I am a big fan of preparing meals in bulk and freezing leftovers.

Where possible I store everything in freezer bags. They can be laid flat on top of each other which is a very efficient use of freezer space and they are also quick to defrost.

They are labelled with the dish, the date of preparation, the number of people it is intended for (usually 200 to 250 grams per person for a stew, 400 grams per person for a soup) and any comments, such as ‘salt required’ or ‘lemon juice required’.

My go-tos are ragús, dals, soups, stews, and chilies. I also try to eat everything within six months so the freezer doesn’t become a leftovers graveyard.

Bottom

The classic combination of chopped onion, carrot and celery forms the basis of many dishes and can be purchased frozen at most major supermarkets. It is a real time saver and you would never notice the difference in the finished recipe.

You can prepare it straight from the freezer, but it may take a little longer to prepare than if it was fresh.

Edamame beans

Nothing beats good old frozen peas, but shelled edamame beans are a great alternative. They are great in fried rice and noodle dishes or can be stewed in soups and broths.

Sliced ​​frozen pumpkin

This is a really handy product because honestly, it’s a hassle to peel, core and cut a pumpkin. Great for roasting, or adding to risottos or chili con carne.

Frozen berries

I love English berries in the summer, but the imported berries in the supermarket in the winter pale in comparison.

Luckily there are really good home grown frozen berries and the flash freezing process keeps all their nutrients. I usually make a quick berry compote with apple to put on porridge or throw them into winter crumbles.

Sourdough

A good sourdough loaf is not cheap. I always cut a few slices to freeze when I buy one because it feels like it will last longer. Sourdough bread freezes very well and the stored slices are always handy.

Itsu chicken gyozas

These are my go-to instead of takeout. They are easy to cook and taste great with a dash of soy sauce and chili oil.

I often eat them with a bowl of Borough Broth tonkotsu ramen broth (which comes in bags, also kept in my freezer) stewed with edamame beans and some noodles. A restaurant-worthy meal that is mainly assembled from the freezer.

Pizza and fish sticks

I have a five year old so these are always in the freezer. I like the Crosta and Mollica pizzas (the pizzetta two-packs are a great size for my overflowing freezer – I throw out the cardboard and write the cooking instructions on the package in marker).

And I alternate the classic cod sticks with breaded sole strips for some variety.

Rosemary, sage, curry leaves and makrut lime leaves

Rosemary and sage both freeze well.

It can be hard to find fresh curry leaves (for dals) and makrut lime leaves (for use in Thai coconut soups and curries), so when I do buy them I always freeze the leftovers. They are much better than the dried versions.

Wine

I never let even the last bit of an opened bottle of wine go to waste.

I freeze it (I note how much is in it) and save it for when I make bolognese sauce or chicken stews.