How do you use your freezer?

I admit, I don’t make full use of my freezer. Only recently, in the past few months, have I started to freeze every bit of leftovers, half-empty jar contents, such as pesto, which I place in ice cube trays. Excess pastry, crumble toppings, toasted breadcrumbs and more are on my list.

Vacuum-sealed frozen food in a freezer drawer for long-term storage.

I place them either in a suitable plastic container that takes up far too much space, or I flat pack them in freezer bags. Then, forgetting to label them, thinking I will remember this is crumble mix and not mistake it for dried breadcrumbs.

For the most part, freezing small amounts of leftovers is worth the trouble, eventually there is enough for a meal or two. Virtually making something from nothing, while saving money at the same time. A win-win.

This year, my two very young apple trees have given me the best harvest yet, which is surprising as the summers here in the UK are among the driest on record, with 4 heatwaves recorded so far, this year, up to August 2025.

With this glut of Apples, I stew the fruit, but don’t bother to peel them as I read somewhere that apple skins are good for the gut. I remove the core and compost them.

Add a little water to the pan a little sugar if needed and for additional flavour add a little Vanilla Extract and grated lemon zest.

I use some of the stewed apples to make a few little apple pies using a simple shortcrust pastry and serve with yoghurt and honey. These apple pies will freeze well too. When thawed, warm them in a preheated moderate oven or airfryer for a few minutes.

Freezer tips from readers.

Emily Luchetti of ‘Apricot Perigee’ has this tip.

As a pastry chef for over 30 years and someone who has tasted A LOT of desserts, you can use the freezer to be more efficient. Here are a few things I do all the time.

If I am making a pie or tart I make a double batch, roll the extra one out, put it in the pie/tart pan, wrap well and freeze. Defrost in the fridge. Two tarts/pies and one clean up of flour on the counter and flour!

For layer cakes I will often make the cake layers ahead and freeze them. Defrost the day before, and frost the cake the day you are serving it.

After spinning ice cream it hardens off more quickly if it's spread into a 9 by 9 or 9 by 13 pan. I put the pan in the freezer half an hour or so before to get it cold.

Cooking with Micheline has a great post Mushrooms Guide, at the market, exotic and wild

Here you will find that many wild mushrooms freeze well. Some are better frozen than dried. Each are described and the best way to freeze them under wild mushrooms subtitle in my article.

Betty Williams of ‘'Betty Eatz' has a whole newsletter about freezing meals. Make the most of this unlocked post from her archives - ‘Dinner is in the Freezer’.

Introducing ‘Other People’s Freezers Q&A with …….’

After the success of the other Q&A series ‘Other People’s Kitchens, Other People’s Bookshelves and ‘Other People’s Podcasts’, I thought we should look into the way we use our freezers and asked food writers to share their knowledge.

Look out for the next newsletter where

John Gonter shares the content of his three freezers, you will be amazed at his knowledge and the things he freezes.