Frozen peas are one of the most popular freezer ingredients – they're great when used as a side, added to an omelette, pasta or risotto, or puréed for a soup.
Take that half-used bag of French fries to the next level. Once you've baked them, drizzle over some truffle or chilli oil, grate over some Parmesan cheese, and then finish it all with some chopped parsley.
Frozen broccoli is great for fritters. Thaw 300g (10.5oz) of broccoli and finely chop. Then add 75g (2.5oz) self-raising flour, a chopped onion and around 1tsp chilli powder or paprika. Beat two eggs with 2tbsp milk and stir into the broccoli.
Making a great pizza topping at home is pretty straightforward – you just need tomato passata, cheese, pepperoni and some dried oregano.
Frozen spinach has a much deeper, stronger flavour than fresh, and it really sings in this 20-minute pasta recipe. Orecchiette means "little ears", and the shape does a great job of scooping up the sauce.
It really doesn't matter what kind of bread you have in the freezer – whether it's sourdough, wholemeal or white – an Italian bread salad, called panzanella, is the perfect recipe for it.
You could add a few handfuls of frozen blueberries to your breakfast smoothie, or cook and purée them as an indulgent sauce for a cheesecake.
In this recipe for chilli and Parmesan polenta, green beans really become the star of the show. The dish is also a great way to use up any polenta/cornmeal that's lingering at the back of the cupboard.
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