A well stocked freezer is an invaluable resource for the home cook, so we’ve pulled together the top 10 ingredients our food team always have in theirs, plus a few nifty ideas on how to use them
WORDS THE FOOD TEAM PHOTOGRAPHS INDIA WHILEY-MORTON
1 PEAS
This is an obvious one, but peas really are the poster child for frozen food. They’re picked, processed and frozen in a matter of hours and can be cooked from frozen with ease. And unless you’re in peak pea season and podding them straight into a dish, it’s almost impossible to get them any fresher than frozen – just 24 hours after harvesting, peas lose a lot of their sweetness; freezing them quickly retains the flavour.
HOW TO USE
Make a quick purée by boiling frozen peas for 2 minutes, then whizzing with a knob of butter, some salt and pepper and a few mint leaves. Or simply throw into fried rice straight from the packet and stir-fry.
2 KNOBS OF GINGER
How often have you rummaged in your fridge for ginger, only to find a wrinkly dried knob of the stuff that’s been used only once? Keep ginger in the freezer and it’ll last forever – you can grate it directly into curries, stir-fries, salads and smoothies from frozen.
HOW TO USE
Grate over curries before serving for a fresh hit of fiery flavour, or fold into biscuit dough before baking.
3 VEG TRIMMINGS
Getting into the habit of putting vegetable peelings, trimmings and herb stalks in a freezer bag rather than the food waste bin is something we hugely recommend – eventually you’ll have enough to make stock (see p61). The trimmings pack down easily so they don’t take up much space and it ensures every bit of veg gets used.
HOW TO USE
Throw all your collected trimmings in a saucepan with a chicken carcass or beef bones, add a few peppercorns and a bay leaf, then cover with water. Simmer very gently for 2-3 hours, then strain, chill and use. Or portion and put back in the freezer for another day.
4 ASIAN DUMPLINGS
Frozen dumplings are one of our favourite ‘ready meals’ – they can be steamed, boiled or fried from frozen and there are countless varieties out there – especially in Asian supermarkets. Everything from simple gyozas and wontons to top-end dim sum can be kept on hand for those nights when you need something tasty ready in minutes.
HOW TO USE
Fry gyozas or wontons in a wide frying pan until cooked through and crisp, then tip in beaten egg to create ‘egg skirt dumpli
