If you’ve a surplus of ripe and ready avocados, don’t let them spoil. Before freezing, remove the skin and pit, then chop the flesh into chunks before dousing in lemon juice to prevent it turning brown. It’ll be mushy when defrosted – the perfect consistency for guacamole.
Decant leftover buttercream into a zip lock bag and freeze for next time. Defrost in the fridge and whisk again to achieve a light and creamy texture before using.
3. Vegetable scraps
You may think those odds and ends are destined for the compost bin – but they can have a second life in meals. Wash then freeze them in a ziplock bag and use straight from frozen to make soups, gravy, broths or to bulk up meals.
Grate and store in an airtight container so it’s easier to handle when you need it. You can also freeze chunks of leftover cheese to top lasagnes and pies, and parmesan rinds will add flavour to stocks and soups.
5. Citrus fruits
Lemons, limes and oranges can be frozen in halves or slices ready to use. Grate the zest to use in baking, use frozen slices in drinks, or defrost and juice into food.
Mix chopped leftover herbs with butter or oil and freeze in ice cube trays. Simply pop them out of the compartment when needed.
7. Hummus and pesto
Both have a short shelf life, so decant into ice-cube trays and defrost only what you need. A drop of oil will help to prevent the dips from drying out.
Again, the ice-cube tray is your friend here. Freeze, then use the cubes to melt into sauces, or add to sangria to keep cool without diluting.
Fruit or sponge cake can be wrapped tightly in clingfilm and frozen. Freezing beforehand makes it easier to coat in cream or fondant, and it’s a perfect way to cut time on baking, particularly for birthday parties.
10. Cookie dough
Roll cookie dough into a sausage shape, wrap in clingfilm and freeze. When you’re ready to use it, defrost in the fridge, cut into slices and bake.
For more advice on how to love your freezer and top tips on how to freeze food the right way, visit realfood.tesco.com/love-your-freezer.
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