“Simply grate it straight from the freezer into your dishes for that flavour-packed kick. You can treat ginger and lemongrass in the same way.”
Recipes, tips & tricks
Freezer-friendly food hub
All hail the freezer! Jamie has been a long-time lover of this genius piece of kitchen kit – it’s a story as old as The Naked Chef! He knows that with the right know-how, freezing can reduce food waste, lock in goodness and flavour, and save you both time and pennies. What’s not to like? From batch-cooking midweek winners to rescuing on-the-turn veg – plus our very own NEW frozen, ready-to-eat range! – there are endless quick and easy ways to make great recipes at home with the help of your freezer.
Jamie's new frozen rangeThe benefits of frozen
“I’ve always loved the freezer – it really is your best friend in the kitchen! Not just for delicious food at your fingertips (those batch-cook meals come into their own on busy nights, when all you need to do is heat them up), but also for storing big-flavour ingredients for when you need them, and, importantly, it can help you reduce your food waste. It’s win-win-win all round!”
— Jamie Oliver
Jamie’s favourite freezer hacks
“This is such a great one to have up your sleeve to pop on top of lasagne, pasta bakes, homemade pizzas... And it’ll never go mouldy.”
“Blitz any leftover bread into crumbs before freezing for instant crispy toppings, homemade fish fingers or thickening gravy.”
“Don’t throw these away – pop them in a bag in the freezer, and when it’s full, use them to make a warming veggie soup.”
“Whether it’s strawberries, bananas or blueberries that are on the turn, pop them in the freezer, then when you fancy a refreshing drink, blitz them into a smoothie. Delicious!”
What foods freeze well?
There are plenty of foods that are fine in the freezer – you just need to know which!
More frozen tips and tricks
From which foods freeze well to our biggest dos and don’ts, and top hacks to maximise your freezer space – there’s always more to learn about your kitchen’s handiest helper.
Your frozen questions, answered!
No. If you know you won’t eat your leftovers within three days, then it’s best to freeze it within two hours of cooking, as soon as the food has fully cooled down. Leaving food for days, even in the fridge, can allow bacteria to grow, making it possibly unsafe to eat. If in doubt, it’s better to freeze and defrost when needed.
Ensure food is fully cooled before freezing. If batch cooking, separate into smaller portions to cool more quickly, and ensure food is properly stored and thoroughly wrapped to prevent freezer burn and allow for expansion. When you want to eat, make sure to defrost it fully in the fridge before heating until piping hot.
Cooked pasta and fried foods will go soggy and lose quality when frozen, as will vegetables with a high water content, like fresh cucumber and lettuce. Beer and anything carbonated can be dangerous to store in the freezer as they can explode.
The general rule is up to 3 months, depending on freezer performance, how well it’s stored, and how fresh it was upon freezing.
You should always at least parboil potatoes before freezing, as raw potatoes store a lot of water in them and can become mushy or grainy when defrosted.