How to make your freezer your friend
Following the official instruction for us to leave the house to shop as infrequently as possible, now is the time to make the most of your freezer. Closer nutritionist Juliette Kellow reveals how freezing foods and batch cooking mean one less thing to wor
Using your freezer as much as possible will ensure that fresh food lasts and reduces your need to go to the shops. In addition to frozen veg, fish fingers and ice cubes, there is a whole host of fresh foods with a short shelf-life you can freeze – eggs, milk and yoghurt, for example. Do remember to check how long items can be frozen for before freezing, though.
Freezers also make it easier to batch cook – making dishes such as chilli, curry, lasagne, stews, soups and fish pie in large quantities, then freezing the remainder for a later date. Batch cooking is also ideal if you want to give frozen homemade dinners to family, friends or neighbours who are self-isolating. You can freeze food right up to the “use by” date, but make sure you check the product is suitable for freezing beforehand. Leave leftovers and homemade meals to cool before freezing, but do so as soon as possible once cooled. Place food in an airtight container, wrap it in freezer wrap or put it in a sealable freezer bag – label and date it so you know what it is. Defrost food in the fridge rather than at room temperature – then use it within 24 hours of defrosting. Cook or reheat defrosted food until it’s piping hot. And remember to practise good hygiene and food safety to help reduce the risk of food poisoning – even more important if you’re preparing meals for vulnerable people. Visit the Food Standards Agency for advice at Food.gov.uk/food-safety.
SERVES 6
● 2tbsp vegetable oil ● 1 large onion, thinly sliced ● 2 garlic cloves, finely chopped ● 2 celery sticks, finely sliced ● 2 carrots, diced ● 500g beef mince (or Quorn mince) ● 400g can chopped tomatoes
● 2tbsp tomato purée
● 450ml beef stock
● Pinch caster sugar ● 1 bay leaf
FOR DUMPLINGS
● 250g self-raising
flour
● 125g beef suet,
shredded
● 2tsp fine sea salt
● 2tbsp finely chopped fresh parsley
● 1tsp finely
chopped rosemary ● 1tsp finely
chopped thyme
STEP 1 Fry onion, garlic, celery and carrots for 15 mins in a little oil. Stir until softened and lightly coloured.
STEP 2 Add beef and cook for further 5 mins till mince starts to brown, stirring regularly.
STEP 3 Add tomatoes, purée, stock, sugar and bay leaf. Season with salt and black pepper, then bring to boil. Reduce heat and simmer for 20 mins, stirring occasionally.
STEP 4 For dumplings, put flour in a bowl and stir in suet, salt and herbs. Make a well in centre and add enough cold water to make soft, spongy dough – you’ll need about 200ml. Lightly flour your hands and roll mixture into 12 small balls.
STEP 5 Stir mince and remove pan from heat. Drop dumplings on top of mince, cover and return pan to medium heat. Cook for 18-20 mins or until dumplings are well risen. To freeze, leave to cool, divide into portions and place into sealable containers.
MAKE IT VEGGIE/VEGAN
Replace the mince with Quorn/vegan
Quorn mince