The nine things smart people have in their freezer, according to a food expert. These treats make cooking a breeze… and they’re delicious

Is frozen food getting fancy?

With a new range of frozen meals being launched by Jamie Oliver in Iceland and next month in Waitrose, we’re turning our attention to the freezer aisles of supermarkets and wondering whether our own freezers should contain more than just peas, green beans and various tubs of ice cream.

According to You food editor Eleanor Maidment, there are plenty of great ways to make the most of our freezers, from keeping time-saving vegetable mixes on hand to ensuring 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 proponent of cooking in bulk and freezing leftovers.

Whenever possible, I store everything in freezer bags. They can be laid flat on top of each other, making the most of the freezer space, and they defrost quickly.

They are labeled with the dish, the date of preparation, how many people it serves (usually 200-250g per person for a stew, 400g per person for a soup) and any notes, such as “needs salt” or “add lemon juice.”

My favourite dishes are ragouts, lentils, soups, stews and chillies. I also try to eat everything within six months so that the freezer doesn’t become a graveyard of leftovers.

Sofrito

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

It is cooked directly from frozen, although it may require a little more cooking than if it were fresh.

Edamame beans

There’s nothing better than frozen peas, but edamame pods are a good alternative. They’re great for fried rice and noodle dishes or can be simmered in soups and broths.

Frozen chopped pumpkin

This is a very handy product, as, frankly, peeling, seeding and chopping a pumpkin is a pain. It is ideal for roasting or adding to risottos or chili con carne.

Frozen Berries

I am a glutton for English berries in summer, but the imported berries on supermarket shelves in winter pale in comparison.

Fortunately, there are some very good quality frozen berries available at home, and the quick-freezing process means that they retain all their nutrients. I often make a quick berry compote with apple to accompany porridge or to add to winter crumbles.

Sourdough

Good sourdough bread is not cheap. I always cut a few slices to freeze as soon as I buy one, as I find it lasts longer. Sourdough freezes very well and the slices I have stored away always come in handy.

Itsu Chicken Gyozas

They are my go-to option instead of takeout. They are easy to cook and taste amazing with a hint of soy sauce and chili oil.

I often eat them with a bowl of Borough Broth tonkotsu ramen broth (which comes in packets and which I also keep in the freezer) simmered with edamame beans and some noodles. A restaurant-worthy meal, made mostly with freezer ingredients.

Pizza and fish sticks

I have a five-year-old son, so I always have them in the freezer. I like Crosta and Mollica pizzas (the two-packs of pizzettas are a good size for my overcrowded freezer; I throw away the cardboard and write the preparation instructions on the package with a marker).

And I alternate between the classic cod sticks and breaded sole goujons for a bit of variety.

Rosemary, sage, curry leaves and makrut lime leaves

Both rosemary and sage freeze very well.

It can be hard to get hold of fresh curry leaves (for making dals) and makrut lime leaves (for use in coconut-flavored Thai soups and curries), so if I do buy some, I always freeze the leftovers. They are so much better than the dried versions.

Came

I never let the end of an opened bottle of wine go to waste.

I freeze it (labeling how much there is) and save it for when I make bolognese or chicken stews.