2. Leftover wine

Wine is a popular ingredient in many of the nation’s favourite dishes, but when the recipe calls for such a small amount, what are we supposed to do with the rest of the bottle? Freezing the remaining wine, whether it be white or red, in ice cube trays is the perfect way to reduce waste, keeping your favourite cooking wine fresh and ready to use as and when you need it.

3. Chopped veg

Freezing chopped vegetables is another great way to preserve leftover ingredients. While many people know that this is an option, it’s something that most of us forget and results in a lot of food wastage!

4. Breast milk and pads

When breastfeeding, it can sometimes help to express and store breast milk, often because you’re returning to work and want to make sure there’s a healthy supply. Freezing milk, either in sterilized bottles or bags, is a great way to do this. In a home freezer (at minus 18C or lower), breast milk can last up to six months.
Freezing breast pads is also a great way to provide some relief for the aches and pains that can occasionally accompany breastfeeding too.

5. Grapes and berries

Once frozen, grapes and blueberries get a popsicle like texture, great for making tempting treats and keeping children away from high-sugar snacks.

6. Yoghurt and crushed fruit

The combination of frozen fruit and yoghurt is also great for tricking kids into healthier treats, creating a dessert that can (almost) pass for ice cream! 

7. Cream-less cakes

For when the faux healthy snacks just won’t cut it, cakes without cream - such as sponge, can be frozen to be kept fresh and tasty. Before freezing, allow the sponge to cool completely so that no steam can create excess moisture when frozen, which can result in soggy cake.

It’s a great technique for when preparation time is limited, but just make sure you allow a few hours for the sponge to fully defrost before adding any icing or frosting.