Discover the best methods for freezing different types of produce so you can reduce food waste and save yourself time and money
how to freeze vegetables
CARROTS : Raw carrots can go spongy after being frozen and defrosted – the water in their cells expands, which bursts the cells. Either chop the carrots finely and freeze raw (once you’ve fried them, you won’t notice the texture), or chop or cut into batons, cook until al dente and freeze in portions. If you freeze the pieces in a single layer on a tray first, you can then tip them into a freezer bag when solid and they’ll separate more easily when you come to use them.
BROCCOLI: Cut the broccoli into florets and cook until al dente, then cool, spread the cold florets out in a single layer on a tray and freeze (as described above). Once solid, tip into a freezer bag.
POTATOES: Raw potatoes don’t freeze well I for the same reason as carrots. Chop, slice, chip or chunk them, then cook until al dente and freeze in portions (or mash first). Again, freeze the pieces in a single layer and tip into a freezer bag when solid to stop them clumping together. You can toss them in butter, garlic butter or oil and spices before freezing, then roast from frozen.
LETTUCE: We do not recommend freezing lettuce.
ONIONS: Chop or slice and use the single layer method to freeze the pieces until solid, then tip into a freezer bag. You can also fry onions, then cool and freeze in batches, if you like.
Other foods to freeze
MILK
If the milk is in a carton, it can be frozen unopened, as long as there’s a gap between the milk and lid – all liquids expand as they freeze, so if there isn’t enough room, the lid might pop off or the carton could split. Milk in glass bottles cannot be frozen.
YOGURT
If you buy large tubs of yogurt and think you can’t use it in time, spoon it into the holes of a clean muffin tin and freeze. Slide the solid portions out and put in a container to use from frozen or defrost first. You’ll fit 100ml in each.
CHEESE
Grate cheese and loosely drop into the holes of a muffin tin. There will be about 50g in each. Use from frozen in stews or on pasta bakes or defrost overnight in the fridge to use as a topping for sprinkling.
EGGS
Buying eggs by the dozen usually works out cheaper and they freeze well, so you can crack the eggs you won’t use straightaway into the holes of a muffin tin. Beat the eggs, then freeze. (One egg can be between 63-73g.)
more everyday ingredients
♦ BUTTER AND MARGARINE can be frozen for up to three months.
♦ MOST BREAD, except crusty varieties, such as French bread, will freeze well for up to three months. Sliced bread can be toasted from frozen.
♦ RAW PASTRY will freeze for six months and takes just an hour to defrost.
♦ STOCK can be frozen in portions, either in cubes or freezer bags (lay the bags flat).