BE PREPARED! TOP TIPS TO GET YOU STARTED

BUY in bulk. Tinned foods such as tomatoes, beans and lentils work in lots of different dishes. Share with a friend to save on storage and cost.

Buy self-sealing freezer bags to store liquids, soups, sauces and stews. Freeze them flat, then stack on top of each other. Re-use the bags by washing with warm, soapy water and turning inside out to dry.

Open freeze meatballs, berries and cookie portions on baking trays, then transfer to airtight bags or boxes for longterm freezing. Write names and dates on the packaging before freezing. Freeze in portion sizes and only defrost what you need to prevent waste. Two or three large saucepans and a deep saute pan that goes from hob to oven are useful. A slow cooker is perfect for making stews and curries or cooking cheaper cuts of meat such as pork shoulder. For large bakes such as lasagne, line a baking dish with cling film. Place the uncooked bake inside, fold clingfilm over the top and freeze until just solid. Remove and slide into a reusable bag for freezing. To cook, remove the clingfilm and slide it back into a baking dish.

Buy airtight containers and choose a stacking set to save on storage. Glass Pyrex-style dishes with airtight plastic lids are useful too and save on washing up. Simply defrost, remove the lid and cook.

Silicone muffin moulds are perfect for single portions of soups and sauces. Fill the muffin holes and freeze until contents are solid, then tip into bags.