YOUR freezer isn’t just for fish fingers and packets of peas.
Make some space for things such as cheese and herbs, to cut food waste and save money.
Get some ice-cube trays and freezer bags and make a start with these ideas . . .
NICE AND CHEESY: With some cheese in your freezer, you’re only one step away from a tasty toastie, steaming dish of mac ’n’ cheese or piping-hot pizza.
Grate hard cheese then put it into a freezer bag.
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Squeeze out all the air before freezing.
When you want to use it, just take out a handful or however much you need.
You can do this with bags of grated mozzarella to put on a homemade pizza.
Sprinkle it on top of your next margherita, straight from frozen.
MAKE A MINT: If you are fed up with finding a bag of forgotten, mushy herbs in your fridge, freeze them instead.
You can freeze soft herbs such as basil, mint, chives, parsley and tarragon.
One method is to chop the leaves finely then press a teaspoon or two into each section of an ice-cube tray.
Top with a dash of oil and freeze.
Once they have gone solid, you can store the frozen herb blocks in a bag.
Use them in soups, stews and pasta sauces.
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BEST OF THE ZEST: It is always cheaper to buy lemons by the bag instead of individually, but that may mean some of the fruit gets wasted.
Instead, you can freeze the lemons whole and simply defrost by placing them in cold water for 15 minutes.
You can also slice the fruit and freeze the pieces on a flat baking sheet.
Once frozen, they can be used to pep up drinks or to add zing to dishes.
You can even put small slices in ice-cube compartments, topped up with water.
The citrusy cubes can go straight into a cool gin-and-tonic — just the thing for summer drinks.
TIPPLE FROM THE TOP: Use last drops from a bottle of wine to make wine cubes.
Pour into an ice-cube tray and, once, frozen, add to dishes straight from the freezer.
Use white wine in a cream sauce or add red to pasta sauces or meaty casseroles.
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