To freeze a dish after cooking, reduce the cooking time slightly to prevent it from overcooking on reheating. Make sure you cool to room temperature, then place in the fridge. Once you have wrapped your dish make sure you date each item and keep this only for the recommended period which is usually no longer than 3 months.

Freeze in individual portions to make thawing easier. The flavour of spicy, garlicky dishes actually intensifies when frozen.

Use strong freezer bags, plastic containers or freezer foil.

Lock & Lock stackable storage containers are microwave, dishwasher and freezer safe and have patent locking hinges which make them completely air and liquid tight.

If you are using bags, press the bag around the food to remove air pockets and tie securely. Layer individual items (like homemade burgers for instance) between baking parchment so you can separate them quickly for thawing.

Many delicate or fragile foods benefit from being open frozen first and then being wrapped when solid. When freezing individual items lay them out on a tray and opne freeze them in your freezer until solid, then place them in your freezer bags. By doing this the food will thaw quicker and retain its texture. This could be small picnic quiches, party foods or even somthing like stuffing balls or small homemade yorkshire puddings.

Make sure you leave your frozen dishes to thaw completely in the fridge before cooking. Either reheat thoroughly or eat as soon as possible after thawing if eatting cold. You can heat some cooked foods straight from frozen like soups and sauces for instance.

So when you have the urge to make some extra baking or items for a party or to help for sunday dinners, just follow the tips. You could not only save some precious time when needed in the kitchen, but make great use of your freezer and create less waste by freezing those left overs for another day, its great for your budgeting! So give it a go and send me your tips or best frozen meal which works for you!