I admit, I don’t make full use of my freezer. It was only last year that I started to freeze every bit of leftovers, half-empty jar contents, such as sauces and pesto, which I place in ice cube trays. Excess pastry, crumble toppings, toasted breadcrumbs and more are on my list.
I place them either in a suitable plastic container that takes up far too much space, or I flat pack them in freezer bags. Then, forgetting to label them, thinking I will remember this is crumble mix and not mistake it for dried breadcrumbs.
For the most part, freezing small amounts of leftovers is worth the trouble, eventually there is enough for a meal or two. Virtually making something from nothing, while saving money at the same time. A win-win.
Last year, my two very young apple trees gave me the best harvest yet, which is surprising as the summers here in the UK are among the driest on record, with 4 heatwaves recorded so far, up to August 2025. So far this year, spring has been a little wet. On the plus side, my very young plum tree, which gave no fruit last year, is thriving and looks to be a bumper crop. My late husband would have loved them.
With such a glut of Apples, I stew the fruit, but don’t bother to peel them as I read somewhere that apple skins are good for the gut. I remove the core and compost it.
Add a little water to the pan, a little sugar if needed and for additional flavour, add a little Vanilla Extract and grated lemon zest.
I use some of the stewed apples to make a few little apple pies using a simple shortcrust pastry and serve with yoghurt and honey. These apple pies will freeze well, too. When thawed, warm them in a preheated moderate oven or airfryer for a few minutes.
Another apple recipe favourite is Apple Crumble, which I top with a Homemade Streusel Topping and make batches to freeze for later.
Freezer tips from readers.
Emily Luchetti of ‘Apricot Perigee’ has this tip.
As a pastry chef for over 30 years and someone who has tasted A LOT of desserts, you can use the freezer to be more efficient. Here are a few things I do all the time.
If I am making a pie or tart I make a double batch, roll the extra one out, put it in the pie/tart pan, wrap well and freeze. Defrost in the fridge. Two tarts/pies and one clean up of flour on the counter and flour!
For layer cakes I will often make the cake layers ahead and freeze them. Defrost the day before, and frost the cake the day you are serving it.
After spinning ice cream it hardens off more quickly if it’s spread into a 9 by 9 or 9 by 13 pan. I put the pan in the freezer half an hour or so before to get it cold.
Cooking with Micheline has a great post Mushrooms Guide, at the market, exotic and wild
Here you will find that many wild mushrooms freeze well. Some are better frozen than dried. Each are described and the best way to freeze them under wild mushrooms subtitle in my article.
Betty Williams of ‘‘Betty Eatz’ has a whole newsletter about freezing meals. Make the most of this unlocked post from her archives - ‘Dinner is in the Freezer’.
As always, thanks for reading.
Lynn H.
I agree, I'm a big fan of labeling. There's only so long your brain can remember what something in the freezer is. And somehow once they freeze they look different.
One of my favorite tips is to freeze tablespoons of things like tomato paste or pesto on parchment paper, squishing them a little flat, and then instead of cubes you've got flat rounds of things that can easily be added to soups, casseroles, etc.