Did you know you can freeze any leftover fruit & veg? Freezing food helps reduce waste and prevents some items from going mouldy. In this post, we'll tell you what fruit and veg you can pop in the freezer to enjoy later.
Make roast potatoes ahead. First parboil them for six minutes, drain and air dry. Shake them to roughen the edges, dust with flour or semolina and mix with a little fat. Freeze them on a tray covered with baking paper and once frozen bag them up. Roast them from frozen by adding more fat and then cook for about an hour.
Preserve all your chillies in the freezer and grate to taste.
Garlic can be grated from frozen. Peel and divide your bulb before freezing it. Keep it in a sealed container to keep the moisture out.
You can freeze most ripe melon varieties including watermelon and honeydew to use in smoothies or juices. But don’t freeze them whole, peel and chop into chunks and bag up first. They go mushy when thawed.
Blueberries and strawberries hold their form well in the freezer ( raspberries go mushy). Spread the berries out on a lined baking tray and freeze them for a few hours. Once frozen, bag them up and return to the freezer.
Throw these in the freezer. Then when you want to make stock bring to the boil in a saucepan, add any fresh herbs you might have, and then reduce.
Ripe peaches, cherries, plums and nectarines can all be frozen. Chop all fruit, freeze flat on a tray covered with baking paper, then once frozen bag up. Thaw and use in baking or stir through natural yoghurt.
Slice and core apples, dunk in lemon juice to avoid them browning when they thaw. Put slices in freezer on a lined baking tray. When frozen bag them up and return to freezer.
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