sustainability.
What’s your freezer full of? Is it packed with half-forgotten leftovers, several opened boxes of fish fingers, some loose peas and a rarely used bowl from an ice cream maker? Or are you a meal-prep whizz, stacking neatly labelled tubs of portioned dinners for the months ahead? Whether you’re uber-organised or not, one thing we can all use our freezers for more is to save time in the kitchen. If you can cut out the more laborious parts of prep – chopping and slicing, mixing and kneading, slow-cooking – dishes that tend to be reserved for weekends suddenly become weeknight friendly. These kitchen hacks are low-effort, but if you can find a spare hour or two at the weekend to make them and fill up your freezer, you’ll be eating like royalty for weeks to come.
RECIPES: TOM SHINGLER. PHOTOGRAPHS: INDIA WHILEY-MORTON