So what's in my freezer at the moment?
My sauce is full of veggies (mushroom, eggplant, lentils, red capsicum, carrot, zucchini and tomatoes). I use it for everything including shepherds' pies, on pancakes, on pasta, on rice, in Mexican wraps or on potatoes.
Next time you are cooking a sauce, soup, stew or curry, make double and freeze a batch!
Our current favourites are peas and corn, but all are great. Frozen veggies are high in nutrients as they have been frozen straight from picking. Remember to steam or microwave rather than boil.
We have both fresh and pre-crumbed from the freezer section. Not sure which fish to choose? Look for the MSC symbol for sustainable fish and the Heart Foundation tick.
These make a great snack in summer or are delicious warmed in winter. We love them in smoothies, mixed into plain yoghurt and topped with oats or on top of French toast on lazy Sunday mornings.