“Honestly, my go-to advice when anyone asks me to share the best cooking tip is to bulk buy and freeze,” says Sarah. “I buy up when a product is in season – when it’s cheap and abundant – then I prepare it in bulk, which saves time, and then freeze it so it’s ready to use later,” Sarah says. “The environmental and economic savings are obvious,” she adds.

Lest you think we’re referring to freezer-burnt sticks of Gaytime salvaged from the back of your Westinghouse (we aren’t!) here are four smart suggestions to get your Big Freeze on.

1. Fresh

As a general rule, proteins and fruit are best frozen raw. Raw stone fruit should be washed, cut into slices (or berries, hulled) and preferably frozen on a flat tray before being stored in a large container. Raw nuts can be kept in portioned zip lock bags. And mince meat is perfect to pack away in portion sized servings for later use.

2. Par-cooked

This tip is a handy one for those who like to buy in bulk. It works particularly well for firm, non-salady vegetables and greens like broccoli, beetroot, and beans. The advantages? You lock in the nutrients of your food while they’re at their peak; free up space in the fridge; and have food ready to go for months. Whether you boil or bake before you freeze, par-cooking your vegies means you can eat them at their nutritional peak, while stopping enzymes from aging them.

3. On ice

Ice cube trays are a rather excellent option for making ice cubes (who’d have thought it, right?), but are also perfect for freezing leftover bits and bobs. Think pesto (to be added to pasta somewhere down the line); stock (great for deglazing your pan or sweating your vegies); coconut cream, milk and water (ready to toss into smoothies) and whole eggs (whisk a few and pour into a tray ready to add to omelettes).

4. Cooked

This is a great technique for storing your beans, grains, nuts and seeds because cooking your BGNSs the right way breaks down their phytic acid (which can prevent mineral absorption), makes them more easily digestible and creates enzymes that further assist the digestion of proteins and fibres. Once cooked, BGNSs are best left to cool then frozen in individual serving sizes.

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