Tips from the Freezer

The freezer is a food lover's hero because there's not much that can't be frozen until its needed: homemade ready meals (see Timesavers); veg and wonderful herbs; grated cheese for toppings and meat cut in strips for quick stir-frying. This section has a few surprises for us all. Visit the freezer often to keep tabs on what's inside.

• Cauliflower getting tired?

  Submitted by Angela Field, Oxford

  I like to make a big batch of cauliflower cheese and then put it into individual portions and freeze it. It's great if the cauliflower isn't going to last much longer and you have a large amount left. It's really great with garlic in the cheese sauce and topped with breadcrumbs and parsley!

• Delicious chicken stock

  Submitted by Liz, Leeds

  If you have roasted a chicken, freeze the carcass. Once you have two or three, boil them up for a couple of hours with two or three pints of water, a few chopped celery stalks, onions, carrots, a bunch of parsley and bay leaf to make chicken stock. Measure into pint portions and freeze them to be used whenever you need it.

• Freeze your leftovers!

  Submitted by Anne Cullen, London

  Even tiny amounts of left-over sauce/spaghetti bolognese/casserole etc. are worth freezing. They can be extended for an emergency pasta sauce (add tomatoes, mushrooms...) or added as a flavour booster to soup.

• LOW FAT STOCK FOR SOUPS OR GRAVIES

  Submitted by Pam Prange, Liverpool

  After roasting meat or chicken pour liquid off into small margarine tubs, leave to cool and allow the fat to rise to the top, then freeze until needed. Microwave for 30 seconds and the layer of fat can then be easily lifted off.

• Left over mashed potato

  Submitted by Cathy Price , Bromley, Kent

  I freeze left over mashed potato in bags and use it for bubble and squeak or shephards pie topping.

• Sandwiches left over from a family buffet?

  Submitted by Louise, Banbury

  Instead of letting them curl up and be thrown away, freeze them whilst they are still fresh. Sandwiches can often be frozen (as long as they are something suitable that you could normally freeze - eg cheese and pickle or ham and mustard is ok but not salad!). If you freeze in lunch size sandwich bags, you have ready made packed lunches to grab when in a hurry before work. They will have thawed by lunchtime!

• Left over yoghurt

  Submitted by Sarah, Limerick, Ireland

  Mix yoghurt with any over ripe fruit such as banana and strawberries. Pour into lolly moulds and freeze.

• Saving cheese

  Submitted by Marie Morris, Colchester

  When I buy a block of cheese I grate the whole lot and freeze it. I can use it from frozen or defrost what I need. It saves time, I never throw any away, and I only have to wash the grater once!

• Freeze ripe bananas for cakes

  Submitted by Gail, Manchester

  When bananas become ripe, throw them in the freezer and defrost when needed to make banana bread/muffins etc, you hardly even need to mash them as they are so runny!

• Incorporate surplus food into your next week's menu

  Submitted by C. Lawrance, Chalfont St Giles

  In planning my 2-week menus, I incorporate any ingredients that are already in my fridge/freezer/cupboards to ensure they are used and not just sitting there.