As much as we would like to think otherwise, most of us have little idea what is lurking in our store cupboards, fridge and freezers. A friend of mine discovered a frozen chicken in her freezer that was eight years old! How can we possibly budget for food when we don’t know what we have? This chapter will help to make sure that you always have food in the house to rustle up an impromptu meal, as well as minimising your waste, reducing your weekly food bill and maximising the results of your cooking efforts.
When I started looking at my household food budgets, I decided to make a checklist of the key foods in my kitchen (not store cupboard essentials or snacks). I then made a list of all the meals I could make using these ingredients. Altogether, I estimated I would have about five main meals. In fact, I managed to make eighteen substantial meals and nine puddings. I thought it would be fun to write these meals down and tick them off when I had made them. I then created a shopping list by adding the key ingredients I needed to replace. It was a revelation! I didn’t have to think about what to cook; I simply went to my list and chose something I fancied. Over a period of two weeks I cut my shopping bill by over a third, without buying less or cheaper food.
This is a list of foods that I will always have in my kitchen. Everyone’s list will vary to some extent, but with a good store cupboard and a few key ingredients, you’ll always be able to rustle up a great meal.
I always make sure that these items are replaced when I use or finish something. Just looking at the lists below I could, in an emergency, make several meals without having to go shopping.
Fruit and Vegetables
• Onions
• Garlic – including ready-crushed as a standby
• Potatoes – keep better if stored in potato sacks
• Peppers – red, yellow and green
• Carrots
• Ginger – If you have any fresh that needs using up, slice thinly and place in a jar, topped up with white wine vinegar.
Herbs and Spices
• Paprika
• Garam masala
• Sweet curry
• Curry paste
• Chilli powder or freeze-dried chilli
• Ground cinnamon
• Ground coriander
• Ground ginger
• Nutmeg
• Mixed spice
• Turmeric
• Mixed herbs
• Dried bay leaves
• Baked beans
• Rice – long grain and pudding rice
• Pasta
• Flour – plain and self-raising
• Sugar
• Tomato purée
• Tinned tomatoes
• Red lentils
• Soup mix
• Oats
• Olive oil – the best quality you can afford
• Stock cubes
• Dried fruit
• Chocolate, cocoa and chocolate chips
• Balsamic vinegar, lemon juice and soy sauce
• White and red wine
• White and red wine vinegar
• Salt
• Pepper (black or white)
Optional Extras
• Ready-made pasta or curry sauce – great if you want a quick and easy meal. Stock up when jars are on offer.
• Bread flour and dried yeast
• Tinned tuna
• Passata (sieved tomatoes)
Fridge store
• Cheese
• Eggs
• Milk
• Butter or margarine
• Natural yoghurt
• Crème fraîche (optional)
• Quark
Storage Tip
According to experts, cheese should be stored wrapped in waxed paper and not in plastic bags or packaging.
• Peas and other vegetables
• Puff pastry
• Mince
• Bread and bread rolls
• Chicken
• Sausages
• Frozen herbs
Alternative to cheese
Nutritional yeast flakes are a useful store cupboard essential, whether or not you are a vegan. If you are looking to cut down on your intake of cheese, nutritional yeast flakes give a ‘cheesy’ flavour to sauces and savoury dishes such as quiches. The flakes are packed with B vitamins. Found in health food stores, they are relatively inexpensive to buy.
Now you have your store cupboard sorted, you need to work out how to get the best out of your food. Think about where you are storing your fresh fruit and vegetables. Traditionally, homes would have a cool pantry or larder, which was great for keeping things fresh. Apples would be stored to last the whole winter, yet we struggle to get them to last a week. Supermarkets may have had the produce for weeks before it reaches you, thereby losing valuable nutrients and shortening its useful life, so it is always best to buy fresh from your local farmers’ market, pannier market or green grocer. as their supply chain will be shorter.
If you want them to last, buy green. Never store bananas in the fridge, but do try to keep them in a cool place, and away from touching other fruit as they emit a gas that speeds up the ripening process. You can buy special bags to store bananas. One online store, Lakeland (www.lakeland.co.uk), offers a great banana storage bag: when kept in the fridge, it provides bananas with the exact amount of insulation and air needed to stop the flesh over-ripening, while keeping the skin warm enough to prevent it blackening. Amazingly, the fruit will stay just as it should for around a fortnight – twice its normal lifespan. You can also freeze bananas. I freeze bananas that are starting to brown (knowing my boys won’t touch them like this). Freeze them in the skin then peel them before use in smoothies, cakes or baked banana puddings.
Although most supermarkets sell mushrooms in those horrible plastic containers, they should be placed in paper bags and stored in the fridge. Kept in plastic, the mushrooms will produce moisture and very quickly start to rot. As with bananas, you can buy bags for mushrooms which do work well, and may be worth the investment if you regularly buy and store mushrooms.
Keep these in a dry, cool, dark place. If you do not have an area suitable, store them in your fridge, but not in the plastic packaging. Placing an old tea towel on the bottom shelf of the fridge shelf will help to avoid moisture spoiling the food. Potatoes keep best in dark, cool places. Never leave them in plastic, though paper bags are fine.
Bagged salad leaves are very expensive as well as damaging to the environment when you consider the packaging and processing involved, so try to avoid them or – if you do buy them – take care not to let them go to waste. Out of season, buy lettuce whole (Iceberg seems to be the longest-lasting). Store all salad items in your fridge, out of plastic and away from moisture. Again, you can use the tea-towel trick described above to combat moisture. Cucumbers and tomatoes should be firm when you buy them. If you like your tomatoes with lots of flavour, keep them at room temperature, in a bowl: they will only last three to four days but will be tastier than tomatoes stored in the fridge.
As with all fruit and vegetables, store in a cool, dry place. This sounds obvious, but I have walked into houses with fruit bowls next to radiators, or in front of windows. If you are worried about fruit spoiling or not lasting for long, store it in the fridge.
These never taste the same out of season, so save yourself, and enjoy them when they are at their summer best. Never buy punnets that already contain mouldy fruit, as this will speed up the ripening process of the rest of the batch. Store in the fridge until you are ready to eat them, but remember to take them out at least an hour before serving, as this improves the flavour.
The freezer is one of your main assets when planning your time in the kitchen. Years ago people opted for large chest freezers in a bid to save as much time and money as possible, but over the last twenty-five years, we have seen a decline in the need for these large freezers as more and more families have switched to using fresh produce, processed food and takeaways. We have, however, also seen a rise in waste. Currently almost a third of our weekly food ends up in the dustbin. Using a bit of savvy and a more frugal head, you can make the most of your freezer, fridge and store cupboard, avoid waste and save money.
Freezers make sense of the supermarket Buy One/Get One Free (BOGOF) deals – as long as you remember to include bulk purchases in your future weekly menu plans. You can fill your freezer with bargains, food grown on your allotment, and with homemade ready meals. Remember, freezers work more efficiently when used at capacity, so keep them well-stocked, but make a note of what is going in them. If you are placing home-produced items, label them with contents and date. The bigger the freezer, the easier it is to lose track of the contents and end up wasting your money and effort. I would recommend having a clear out of your freezer every month and bring what needs to be used to the top.
Storage Tip
Always label and date everything that goes into the freezer, this way you will know at a glance what you have and how long it has been lurking in the bottom of your freezer.
The concept is not new – we are just adopting the principle used by our grandparents and their parents before them. If you are preparing one meal, double up the recipe and you have two meals with minimal effort. Freeze this extra meal as a whole or in individual portions and soon you are on your way to saving yourself a whole load of time and energy! Imagine coming home from work and all you have to do is dig into your freezer to pull out a homemade lasagne. Friends pop by unannounced? Don’t even break a sweat, pop some savoury pastries into the oven straight from the freezer. It is a simple concept that saves you so much time, but you do need to have a big enough freezer and you must plan ahead.
Start saving your old containers. I wash out and use margarine tubs, small milk cartons, yoghurt pots and ice-cube trays (preferably silicon as they ‘pop’ out easier). I also have sets of Tupperware and plastic containers picked up from boot sales and when discounted in stores. Remember, if you are going to microwave the contents at a later date, the containers need to be both microwave and freezer-safe. I buy foil containers with lids from our local pound shop in individual and larger portion sizes, and these can be used in the oven for reheating the food – you can also write on the lids with a permanent marker.
Always remember to label and date items you are placing in the fridge or freezer, and ideally, plan when you are going to use them. You really don’t want to have bits and pieces of food in your freezer longer than a few months.
All the recipes in this book include information about the number of people they serve and details about freezing. Some recipes can be frozen at the end of the recipe, some frozen in the uncooked state, or some, like iced cakes, are frozen at an earlier stage and completed once they have thawed.
Meat, fish and ready meals are often the most expensive things we buy, so move them straight into the freezer for another occasion if you don’t think you’ll have time to eat them or cook them before they go off in the fridge. Buying large quantities of meat can often be economical. Just divide the big packs into meal-sized portions, label them and freeze.
Wrapping food well before storing in the freezer will prevent freezer burn and help it to last as long as possible. Most foods can be frozen, including milk, cream, cheese, bread, cakes and tomatoes. A magnetic list on the freezer is a great way of keeping tabs on what you have in there, then once something comes out of the freezer, cross it off the list.
Keeping Safe
Many shop-bought meals can be frozen, but make sure that you freeze these by the ‘use by’ date at the very latest, and do not keep the item for longer than recommended on the label. When heating up, the food should be heated thoroughly until it reaches a minimum temperature of 70ºC for at least two minutes, so that it is steaming hot. Contrary to popular belief, freezing does not kill all bacteria; it just slows down their growth. So minimise the risk of food poisoning by following these tips.
• Make sure that all hot foods have been cooled quickly and thoroughly.
• Wrap each food item properly using a clean freezer bag or sealable container.
• Divide the food into appropriately sized portions.
• Label and date each item.
• Speed up the process by using the ‘defrost’ facility on your microwave.
• Avoid the risk of cross-contamination by defrosting any meat, poultry or fish within its own sealed container or bowl at the bottom of the fridge, so no fluids drip onto other foods.
• Once the food has defrosted, use it immediately.
• Freeze food more than once.Cook raw poultry or large joints of meat straight from frozen.
Generally, if you are following your menu planner, you can simply take your frozen meals/ingredients out from the freezer the night before, and leave these to defrost in the bottom of the fridge overnight. But make sure they are thoroughly defrosted before cooking, unless the recipe says that you can cook from frozen.
Always take care to defrost poultry, fish and meat (and all dishes containing these) thoroughly before cooking.
Foods can be eaten or frozen right up until the end of the ‘use by’ date. Check the label on perishable items to see if they can be frozen. Many foods with a ‘best before’ date should be safe to eat after this date, just use your own judgement.
Use-by This is the key date in terms of safety. Never eat products after this date and observe all storage instructions strictly. Check if the food can be frozen if you need to eat it at a later date. ‘Use by’ dates are usually found on chilled products, such as cooked meats, soft cheeses and dairy-based desserts.
Best before ‘Best before’ dates are usually found on longer shelf-life foods, such as frozen, tinned or dried goods, and refer to quality rather than safety. So, with these items, it’s best to use your judgement. It may be safe to eat food after the ‘best before’ date, but food may no longer be at its best.
Display until/Sell by Date marks such as ‘display until’ or ‘sell by’ often appear near or next to the ‘best before’ or ‘use by’ date. They are used by some shops to help with stock control and are instructions for shop staff, not shoppers.
Here are some ideas of everyday items to freeze that will help to make your kitchen run smoothly. It is really frustrating to throw away half-empty jars, tubes, tins or loaves of bread. Well, now you don’t have to. In my freezer I have an area for homemade ready meals and another for frozen ‘ingredients’ like these.
If you love cooking, you probably use a lot of fresh herbs. If you are able to grow your own you can chop and freeze any surplus herbs for later in the year. Some herbs go limp when frozen, but will still maintain their flavour. Herbs that freeze well are oregano, sage, dill, rosemary, mint, lemon grass, tarragon and thyme. I also freeze fresh chillies, garlic and ginger. You can buy freshly frozen herbs too. Some supermarkets sell 75g resealable bags of herbs and seasonings, which can last you months and offer a superior taste over dried varieties. Simply use what you want and pop the rest back into the freezer. They’re perfect for adding to soups and casseroles.
Stale or leftover bread can be turned into breadcrumbs and then frozen. Spread it out on a tray and freeze like this to avoid clumping, then place in a container or freezer bag for storage. French sticks or speciality breads and bread rolls can go stale very quickly. Freeze them, then revitalise with a few splashes of water and bake in the oven for two to three minutes. Bread will usually keep in the freezer for up to three months.
Here is an ideal tip for leftover cheeses, especially those we don’t buy very often, such as blue cheese. You can grate them and freeze them spread out on a tray to avoid clumping, as page 12, before placing in a container or freezer bag. This is also ideal for Parmesan, as it lasts really well and avoids the smelly fridge scenario. Grated cheese can be frozen for up to four months and can be used straight from the freezer.
If, like me, you love spicy pastes and herb purées or pesto, place any leftovers in silicon ice-cube trays. These make it easy to pop out portion-sized dollops and freezing your leftovers avoids you finding mouldy jars in the back of your fridge, which then need to be thrown away. You can also freeze herb butters in portions like this.
Scoop out the flesh of ripe avocados and mix with a touch of lemon or lime juice before freezing. Once defrosted, use to make tasty dips.
Nuts and even seeds can be frozen, but I tend to buy only what I need and store these in airtight jars.
I sometimes have sweet potato in my vegetable tray that needs using up but don’t have the desire or ingredients to immediately make use of it. To avoid waste, I chop them into usable chunks, coat with lemon juice to prevent discolouration, then place in a freezer bag to freeze. These chunks are ideal for adding to casseroles or soups when I don’t have any fresh to hand.
Sometimes recipes call for the zest and juice of half a lemon. You can squeeze the lemon juice from the remaining half and freeze it in ice-cube trays until needed, or why not cut the remaining lemon into slices or wedges and freeze for use in drinks – ice and a slice, all in one!
Bought pastry does not have to be the only pastry in your freezer. Why not double up your batch of homemade pastry and freeze the leftovers for another day? Alternatively, think of some extra ways to use up the pastry – you could make mini tarts or pies and place them in the freezer ready as delicious nibbles for an impromptu drinks party, or to fill your packed lunch. Another great tip is to line some tinfoil pie cases and freeze them as empty pastry cases – these can then be filled with a quick quiche mixture or even a sweet dish. Raw pastry will freeze for up to six months.
Overestimated your mashed potato? If you don’t fancy making it into another recipe, you can freeze it in single portion sizes, ideal to reheat when you’re in a hurry or to use as a topping for a pie.
Leftover salsa? Freeze it in ice-cube trays, as page 13, then add a cube or two to spice up tomato pasta dishes.
Deseed, chop, place in a freezer bag and freeze until needed.
Sometimes a swede can be too large for your immediate needs. Slice the unwanted swede into chunks, bag it, then place in the freezer until needed.
Brown bananas are a prime candidate for waste, but you can freeze them for use in smoothies, or in baking. I simply pop them whole in the freezer, or peel and slice into a container and use as and when needed.
Leftover curry, casserole or pasta sauces can be frozen ready to be transformed into a new dish later on. Cool them quickly, then freeze straight away.
Chop ripe tomatoes and store in a container ready to use in tomato or pasta sauces. However, I prefer to slow bake them in the oven with garlic and herbs, then place in jars with some olive oil.
I absolutely love berries. My freezer is always well stocked with a variety of them ready for smoothies or delicious deserts. To freeze your own berries, place on a baking tray so they are not touching each other and freeze. Once frozen, you can then scoop them up and transfer to a freezer bag or other container for storage.
You can freeze most vegetables. The ideal way to freeze is to blanch the veg in boiling water for one to two minutes, then place in iced water to cool. Drain and pat dry before placing in freezer bags. Remember, you can use the cooking water as a base for homemade stock! Alternatively, why not make a delicious soup or casserole with your leftover vegetables, and then freeze it as a nutritious, homemade ready meal?
In their dried form pulses will keep for months, but because rinsing, soaking and cooking them can be a bit of a faff, why not bulk cook and then freeze, ready to add to your favourite recipe?
If you have any wine left in the bottom of a bottle, freeze into small portions using ice-cube trays, ready to add to casseroles or pasta sauces.
Chopped onion can be frozen in a freezer bag and added to dishes when needed. This is also a great way to use up onions that are starting to turn.
I love curries but find a whole can of coconut milk is not only fattening but also too rich to add to one dish. Instead I freeze in large ice-cube trays and just pop out a couple of cubes as and when needed.
My eldest son is the only one who loves wraps, so one bag of ten inevitably ends up with wraps wasted. I now freeze the wraps and he defrosts them for thirty seconds under the grill before filling with whatever he chooses.
Kids (and adults) love lollipops and ice-creams. I have some silicon ice-cream moulds which are easy to fill and form the perfect twirled ice-lollies. Fill these with leftover juices, smoothies or even custard!
This can be frozen but it will separate so remember to whisk well once it has defrosted.
As I’ve already mentioned, my mum would never use the oven unless you could fill it up. If you are baking or being creative in the kitchen, why not double up and make more? You can then freeze one item, saving you time, energy and money. This is great for everyone, whether you are a single person or a family of four, as long as you have freezer space.
When baking with pastry, I always double up the recipes and place one uncooked pie or batch of pastry tarts in the freezer. Christmas is a great time to get ahead with a whole host of savoury and sweet pastry delights, making the most of your puff, filo and standard pastry.
Cakes and biscuits do freeze well. To avoid damaging the decoration if you are freezing a decorated cake or gâteau, freeze unwrapped until frozen before placing in a freezer bag or container.
Don’t just freeze ingredients. You can also freeze whole meals, so learn to double up recipes. Meat, fish, poultry and vegetarian meals can all be frozen, though be aware of the correct reheating and defrosting procedures with meat, poultry and fish.
When parboiling potatoes ready to roast, why not double up and place one batch in the freezer for another day? Simply defrost gently, coat with your oil/paprika mix and place in a preheated oven. Some people coat the potatoes in the oil or herb mixture before freezing, so that they can be tipped straight into the roasting tray to go in the oven.
You would have to have had your head buried firmly in the sand if you have not heard about the amount of food we all waste every year. In some households it is commonplace to throw away almost one third of every week’s grocery shop. If the average family spends £150 a week, that is £50 in the dustbin, which equates to a whopping £2,600 a year! Most of the food we throw away is from the fridge. Often this is not because there is anything wrong with it, but simply because we don’t know how to use it up. Planning meals, and getting to know how to store food to make the most of it, could literally save you a small fortune each year.
The main wasted foods identified are fruit, cheese, vegetables and meat, all of which can be frozen or used if you plan ahead. But the food in our fridge is only a fraction of the waste in a household. How many of us have a roast chicken, but after carving simply throw the carcass away? The carcass will often have enough meat left on the bone and underneath to fill a pie or make a quick curry.
Throughout this book you will find ideas within the recipes to utilise your leftovers. On pages 7–17 there is also a section on how to use your freezer. Here you will find a list of common foods and ingredients you can freeze to save you time and money.
If you plan ahead with menu plans you should have very little waste. Think about your meals – for example, if you are making mashed potato for one meal, double up and use it for the next night as a topping for shepherd’s pie. Making pastry? Double up and store in the fridge or freeze ready for your next baking session, or fill some pastry cases and freeze them ready to add a filling another time.
To stop fresh vegetables from going brown in the freezer, clean them, then pop them into a saucepan of boiling water for thirty seconds. Then, using a slotted spoon, scoop them out into a bowl of heavily iced water. Once chilled, drain the vegetables and dry them off using kitchen paper or a clean cloth. Now they are ready to freeze.
When cooking vegetables from frozen, use the microwave or a large pan of boiling water. Do not steam, as steaming makes frozen vegetables go soggy.
Here is a handy reference guide to leftover foods and how you can use them up.