Angela Hartnett conjures indulgent delights from the freezer

Our resident chef Angela Hartnett delves into the coldest drawers for recipes that make their well-preserved ingredients really sing

With many of us trying to cut down on the number of trips we make to the supermarket each week, the freezer has become a vital source of dinner inspiration. Personally, my freezer is never without a bag of peas, a box of fish fingers (I know I shouldn’t, but they’re so tasty), chicken thighs or breasts, and a good home-made soup or stock.

One tip I got from Mary Berry while filming Britain’s Best Home Cook was to freeze chicken carcasses after a roast dinner. When you have three or four, you can make one large batch of chicken stock, rather than making one every time you roast a chicken. It’s a great timesaver, and the resulting stock will be much more flavourful.

When it comes to frozen fish, I think some people turn their nose up, believing the freezing process diminishes the quality. This couldn’t be further from the truth. The fish is frozen as soon as it’s off the line, and it is perfect for defrosting and adding to a fish pie or curry, such as the one overleaf. Check that you’re buying British, of course.

The pumpkin risotto is the perfect example of quick, healthy convenience food. There’s barely any prep work involved, and the whole thing comes together in less than half an hour. I might make a flavoured butter with the leftover sage, freezing this for later use. I’m a huge fan of making and freezing butters, pestos and oils – they’re the quickest way to add flavour to a grilled meat or fish.

And as for pudding, there’s nothing easier than throwing together a trifle, and packs of frozen berries mean you can enjoy lovely ripe fruit out of season. Raspberries are my berry of choice, though the range of frozen fruits available means you can swap them for whatever takes your fancy.