‘The 5 freezer staples I’m never without’
Being freezer savvy can earn you big savings in time, effort and money – no matter how much space you’re working with.
Image source, Emma Boyle Photography“In my early twenties, I developed a blood clot in my shoulder that landed me in hospital and kicked off years of ongoing health issues,” says cook and author Kate Hall.
“After my initial recovery, my mum came to London to help me settle back in. She filled a tiny countertop freezer with homemade meals, and it was such a comfort.”
From then on Kate began to lean on her freezer in ways she’d never needed to before, batching and freezing recipes so that when she was next laid up she’d still be able to eat a nourishing meal.
But her cooking habits changed when Kate found herself with a new baby and active toddler, having just moved house.
“I didn’t have the capacity to batch cook like before, so I had a lightbulb moment: if I could freeze meals, why not individual ingredients?
“I got stuck into researching home freezing, did food safety and hygiene courses, experimented and gradually built a system that worked for real life. Not just for emergencies, but every day.
“Now, my freezer undoubtedly helps me save time, money, and food.”
After years of investigation, formal training and experimentation, here are the frozen assets that Hall always keeps in stock.
1. Berries and sliced banana
“These are amazing snacks, either as they are or coated in chocolate. They’re great with porridge or natural yoghurt and also handy to use as ice cubes, in smoothies, sorbet or in baking. Bananas are also ideal for whizzing into ice cream.
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Kate Hall regularly features on Morning Live – watch it weekdays at 9.30am on BBC One or catch up on BBC iPlayer
2. Pepper chunks
“I am a big fan of having a lot of colour in each meal so I have a tendency to chuck peppers in almost everything,” explains Hall.
“I find the shop-bought bags of frozen peppers are chopped up a bit too small, so I buy lots of fresh ones in different colours and freeze them in large chunks so they can be roasted or used in curries or stir fries, straight from frozen.”
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3. Mashed potato
This freezes really well and makes quick and easy work out of classic midweek meals – from mash-topped pies to bangers and gravy.
“Mash can be reheated straight from frozen and is perfect served with meat and home-prepped frozen veg like carrot, parsnips and broccoli.”
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4. Pesto
Pesto is a go-to ingredient for lots of us. It often comes in quantities too big to use all at once though, meaning leftovers get forgotten about at the back of the fridge before eventually having to be binned.
Next time you open a jar (or make a batch), reach for ice cube trays.
Make your own pesto and then freeze it so it doesn't go to waste
“Whether it’s homemade or shop-bought, I always have a stash of frozen pesto cubes. I love doing this to avoid ever wasting it, but also because it makes for such a quick and easy meal with pasta and salmon (I also freeze pine nuts to toast and scatter over the top).”
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5. Sandwiches or toasties
This might seem like a bit of a left-field idea, but frozen sandwiches make perfect ready-made lunches on the go and are lifesavers to stock up on over the school holidays when the kids are home.
“I find this so helpful when it comes to packing lunchboxes, but also as a way to avoid bread or cooked meats from going to waste.
“If I leave a pack of cooked meat open in the fridge it will inevitably end up getting forgotten about, so I pre-empt this now! It’s also really handy for me with family days out as I’m gluten-free and often can’t eat anything, so it’s reassuring to know I’ve at least got a sarnie with me.”
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Originally published May 2025
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