Freezing food

Freeze mash, stew, blanched veg or prepared pie fillings in a big bag and press flat – the thinner the better. They stack well in the freezer, you can break off bits as you need them, and they thaw much faster than they would in a big round lump.

I usually have raw homemade sausages in the freezer. I make lots, and freeze them on cling-film-lined baking trays. This way they don’t stick to each other as they freeze. When frozen, I transfer them to plastic bags. If I want a few for supper I put them in a small sealed plastic bag and sink them in cold water, weighing them down if they want to float. They’ll soften in 20 minutes or so.