Featuring recipes for the kids to get involved in, as well as tasty dishes using store cupboard ingredients, check out our ideas and inspiration for dishes to cook while staying at home. You'll also find plenty of fun and exciting activities to keep the little ones entertained, plus a few cocktail and mocktail recipes for the adults, too!







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A full week's worth of Kids' Meals at your fingertips, download our handy meal planner below. It also include a shopping list organised by category, so you can quickly and easily add the menu to your shop. 










Your Pancake Day Inspiration

All the inspiration you need to mix things up this Pancake Day - enjoy!





Set up your slow cooker and get ready for some delicious dishes to cook at home. Enjoy those sweet smells throughout the day before tucking in to slow cooked delights come tea time. 


Chloe's Slow Cooker Cinnamon Rolls

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Chloe's Slow Cooker Cinnamon Rolls

Thanks to @chloemilb for this delicious recipe.
Serves 8 rolls | Time: 20 mins prep, plus 2 hours slow cooking
Ingredients
Oil spray
400g ready to use pizza dough
130g dark brown sugar
2 tsp cinnamon
125g unsalted butter, softened (75g for filling and 50g for icing)
50g pecans crushed
For the icing:
130g cream cheese
80g icing sugar
1/2 tsp vanilla extract
1 tsp maple syrup

Method:
Line the slow cooker with baking paper and spray all over with oil.
Combine the dark brown sugar, cinnamon, 75g butter and pecans in a bowl to create a paste.
Unroll the pizza dough and spread with the cinnamon paste ensuring to coat right up to the edges. Starting from the shortest side, tightly roll to meet the other shortest side and then slice into 8 rolls.
Place the rolls into the slow cooker, with a sheet of kitchen roll under the lid, secure and cook on high for two hours.
Whilst cooking, use an electric mix to combine and beat the cream cheese, icing sugar, vanilla extract, a couple of tbsp of water, butter and maple syrup, ready to drizzle on top.
Lift the rolls out of the cooker using the parchment and leave to cool for 10 minutes before frosting.


Chloe's Slow Cooker Crispy Duck

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Chloe's Slow Cooker Crispy Duck

Thanks to @chloemilb for another tasty slow cooker dish!
Serves 2 | Time: 30 mins, plus 5 hours slow cooking
Ingredients:
For the duck:
300g duck breast
2 tsp Chinese five-spice
1 white onion, quartered
2 tbsp lime juice, 1 for slow cooker and 1 for jam
200ml chicken stock
2 tbsp soy sauce
2 tbsp olive oil
75ml hoisin sauce
For the jam:
125ml sweet chilli sauce
1 tsp ginger paste
1 red chilli, finely chopped
75g tinned manderin segments, drained from syrup and finely chopped
Optional to serve:
Wraps/pancakes
Cucumber, finely sliced
Spring onions, finely sliced

Method:
Rub the duck breasts with the five-spice, plus 1 tsp of salt.
Place the onion in the bottom of your slow cooker and sit the duck breasts skin side down on top. Pour 1 tbsp lime juice, chicken stock and soy sauce, cover and cook on low for 5 hours.
Whilst the duck cooks, prepare the jam by combining all ingredients in a pan and simmering until thick for 5-10 mins.
Remove the duck from the slow cooker, remove the skin and shred using two forks. Heat the oil in the pan over a medium-high heat and add the shredded duck. Cook for around 5 mins until slightly crispy around the edges and then stir through the hoisin.
Serve the duck in wraps with a spoonful of the chilli and manderin jam, cucumber and spring onion and enjoy a takeaway classic with minimal effort required.


Chloe's Slow Cooker Monkey Bread

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Chloe's Slow Cooker Monkey Bread

Another delicious sweet slow cooker treat from @chloemilb.
Serves 10 | Time: 30 mins, plus 2 hours slow cooking
Ingredients:
For the bread:
Oil spray
1 sachet fast action dried yeast
40ml warm water
60g golden caster sugar
600g strong white bread flour
170ml warm milk
2 large eggs, beaten
60g unsalted butter, softened
100g dark chocolate chips
Chocolate sauce to drizzle on top (optional)
For the syrup:
1 large orange, juiced and zested
165g unsalted butter
225g light muscovado sugar
2 tsp cinnamon
Method:
Line the slow cooker with baking paper and spray all over with oil.
Combine the yeast, water and 1 tsp of the caster sugar in a bowl and set aside for a few minutes until foaming. Meanwhile, mix 300g of the flour, the rest of the caster sugar and 1 tsp of salt in a bowl.
Add the yeast mixture, warm milk, eggs and butter and mix. Then add the remaining flour and combine until a sticky dough forms, you may need to use your hands. If you have a stand mixer, mix on a low speed and beat for 10-15 mins. If not, flour your surface and knead for 10-15 mins.
When the dough is no longer sticky, leave to one side on a floured surface and rest for 10-15 mins. Meanwhile, melt the butter in a pan and add the orange juice. In another bowl mix the sugar and cinnamon.
Pinch the dough into about 50 pieces and roll into balls. Dip each ball into the butter and orange mixture, shake off any excess and roll in the sugar mixture. Create a single layer of balls in the slow cooker, scatter with chocolate chips and orange zest and then top with another layer. Repeat this process scattering with chocolate and zest as you go until all the dough balls are roughly arranged in the slow cooker. Tip any leftover butter, sugar and orange zest over the top of the bread.
Place a sheet of kitchen roll under the lid, secure and cook on high for 2 hours. Use the parchment to lift the bread out and drizzle with chocolate to serve.


Chloe's Slow Cooker Kedgeree

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Chloe's Slow Cooker Kedgeree

Another fantastic slow cooker dish from @chloemilb.
Serves 4 | Time: 20 mins, plus 2.5 hours slow cooking

Ingredients:
For the paste:
2 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp chilli powder
1 tsp turmeric
3 garlic cloves, peeled
3cm ginger, peeled and roughly chopped

For the kedgeree:
2 smoked haddock fillets
400g basmati rice
2 veg stock pots/cubes crumbled
1 bay leaf
1 lemon, juiced and zested
50g butter
4 boiled eggs, cut in half
Handful of parsley, roughly chopped
Mango chutney (optional)

Method:
Using a pestle and mortar create a masala paste by grinding the cumin, coriander, chilli, turmeric, garlic, ginger and a little water into a paste. If you do not have a pestle and mortar, you can use a hand blitzer or food processor.
Bar the fish, eggs and parsley, add all other ingredients including the masala paste to the slow cooker. Add 1.2 litres of water, season and mix.
Lay the fish fillets skin side down on top, cover with the lid and cook on high for 2hrs 30 mins - 3 hours. Check around 2 hours to give it a little move about.
Remove the skin from the fish, flake into pieces and then stir through the rice with the parsley.
Plate onto a large serving dish, top with your eggs, scatter with a little more parsley and dollop with mango chutney for a sweet kick.


Naughty Naan Wrap

Ready to get your fakeaway on this weekend? Check out our recipe for Naughty Naan Wraps. With tandoori cod and masala chips. This is real fusion food for those who love Fish & Chips and a Curry.



Be your own barista 

Become an at-home barista with our hack for making frothy milk. Use your cafetiere to plunge the milk and create the perfect consistency for your cappuccinos and lattes.



Quick and simple recipes


Chickpea, Courgette & Beef Koftas

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Chickpea, Courgette & Beef Koftas

30 mins + 10 mins refrigeration | Serves 4
Ingredients
For the koftas:
200g beef mince
1 tin of chickpeas, drained and crushed (240g)
3 garlic cloves, minced
1 courgette, grated
Handful of coriander, roughly chopped
1 tsp cumin
1 tsp turmeric
1 tbsp paprika
1 egg, beaten

For frying:
150ml vegetable oil

Optional serving suggestion:
4 flatbreads
4 tbsp tzatziki
1 red onion, sliced
Lettuce, shredded

Method
Mix all the kofta ingredients together in a bowl
Add cumin, turmeric and paprika and mix together with a spoon until well combined
Run hands under water, this will help to shape the kofta mix so they don’t stick
Shape into a small egg shape
Repeat for all 12, or until the mixture is gone
Place in the fridge for 10 minutes so your kofta keep their shape when frying
Add oil to a frying pan over medium heat
Test oil with breadcrumbs, if they sizzle, it’s ready
Add 3 kofta to the pan and cook for 6-9 minutes, or until meat is cooked, you’ll want to turn them over occasionally so they cook evenly
Once cooked, place on a lined baking tray and place in the oven on a low heat to keep warm whilst cooking the rest of the koftas
Place flatbread on to a plate and spread tzatziki over them, next add your lettuce and onion and top with 3 koftas, ready for serving

View the recipe and add to your shop


Nacho Chilli Bake Recipe

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Nacho Chilli Bake Recipe

40 mins | Serves 4
Ingredients
For the chilli:
475g beef mince
3 tbsp vegetable oil
2 red onions, diced
3 garlic cloves, minced
2 courgettes, chopped
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1 tsp chilli
1 beef stock pot
2 tins of chopped tomatoes (800g)
1 tin of kidney beans, drained
For the toppings:

100g lightly salted tortilla nachos
75g mature cheddar, grated
150g guacamole
150g sour cream

Method
Preheat oven to gas 7 / 220*C / fan 200*C
Add oil to a large frying pan over medium-high heat
Add onion and garlic to the pan and fry for a few minutes, until the onions begin to soften
Next, add your beef mince and continue to fry until the meat is cooked
Then add your courgettes and cook for a further 2 minutes
You’ll then add cumin, turmeric, chilli and salt and pepper and continue to stir
Add beef stock pot, chopped tomatoes and kidney beans and allow to simmer for 15-20 mins
Pour half the mix into an ovenproof dish and pop the rest into the fridge to use for the Chilli Mac & Cheese Recipe (found below)
Stick the tortilla crisps into the chilli mix and sprinkle with cheese
Place in the oven for 5-10 mins, until cheese is melted
Carefully remove from the oven and add dollops of guacamole and sour cream on top to serve.

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Leftover Chilli Mac & Cheese Recipe

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Leftover Chilli Mac & Cheese Recipe

30 mins | Serves 4
Ingredients
Leftover chilli from Nacho Chilli Bake Recipe (above)
600ml beef stock
200g macaroni
150g mature cheddar, grated
80g lightly salted tortilla nachos, crushed

Optional garnish:
Handful or coriander, roughly chopped

Method
Preheat oven to gas 7 / 220*C / fan 200*C
Place leftover chilli into a deep oven-proof dish over medium-high heat
Next add your beef stock and macaroni bring to a simmer
Bring down the heat to medium and cover with a lid for 15 minutes until the macaroni is cooked
Stir through 100g of cheddar
Then top with the remaining cheddar followed by the nachos
Pop in the oven uncovered for 10 mins, or until cheese is melted and golden
Remove from the oven
Top with coriander to serve.

View the recipe and add to your shop


Chloe's Caprese Burger

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Chloe's Caprese Burger

Another delicious dish from @chloemilb
Serves 4 | Time: 40 mins

Ingredients:
500g beef mince (at least 12% fat content)
2 tbsp dried Italian mixed herbs
6 tbsp pesto, 4 for the mince and 2 for toppings
2 drained mozzarella balls, 1 sliced into 4 for inside the burgers and 1 sliced into 4 for on top
Olive oil
4 tbsp balsamic glaze, plus extra to drizzle over the burger at the end
Focaccia bread, cut into 8 burger-sized circles
2 large vine tomatoes, sliced
8 sundried tomatoes
Handful of basil, roughly torn plus extra whole to garnish
Handful of rocket
Half lemon, juiced

Method:
Preheat the oven to gas 7, 220°C, 200°C fan.
Mix the mince, herbs and pesto in a large bowl. Wet your hands and divide the mince into 4 balls. Press a chunk of mozzarella into the centre of each ball and use the mince to enclose and cover the cheese. Gently press into flat patties and drizzle both sides with oil. Brush each burger all over with balsamic and season both sides. Chill in the fridge for 10 mins.
Heat two ovenproof non-stick pans over a medium-high heat, add a little oil and place two burgers in each pan. After 4-5 mins, flip and cook the second side for a further 5 minutes.
Top each burger with a slice of mozzarella and half a tbsp of pesto and pop in the oven for 5 mins until the mozzarella melts.
Meanwhile, toast the focaccia buns in a pan with a little oil. Mix the basil and rocket with the lemon and a pinch of salt.
Now to build your burgers... Place a bed of rocket and basil on the bottom bread bun, followed by the burger. Top the burger with a couple of tomato rings, sun dried tomatoes, a drizzle of balsamic and a few basil leaves followed by the top. Enjoy all the flavours of a Caprese salad as a burger.


Breakfast Bowl Ramen

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Breakfast Bowl Ramen

25 mins | Serves 4
Ingredients
12 rashers streaky bacon
4 eggs
2 tbsp olive oil
250g chestnut mushrooms, sliced
3 tbsp Worcester sauce
170g instant bacon noodles
Optional serving suggestion:
Tomato ketchup
Chives, chopped

Method
Preheat oven to gas 7 / 220*C / fan 200*C. Place the bacon onto a lined baking tray and pop in the oven for 8-10 mins. Set aside once cooked.
Pop the eggs into boiling water and cook for 6-7 mins. Once ready, peel away the shell and slice in half ready to serve. Meanwhile, heat oil in a pan over medium heat and add mushrooms, 1 tbsp Worcester sauce. Season and cook for 5 mins until brown.
Heat 500ml of boiling water in a saucepan and add seasoning sachets. Add noodles, bring to the boil and simmer for 3 mins until cooked.
Begin to assemble your breakfast noodles with the bacon, mushroom and egg. Sprinkle with chives and drizzle tomato ketchup for a breakfast inspired meal.


Sriracha Peanut Chicken Ramen

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Sriracha Peanut Chicken Ramen

25 mins | Serves 4
Ingredients
300g chicken mini fillets
3tbsp olive oil
160g baby spinach, washed
2 tbsp Morrisons Sriracha sauce
3 tbsp peanut butter
170g instant chicken noodles
Optional serving suggestion:
Salad onions, finely sliced
Salted peanuts, chopped

Method
Preheat oven to gas 7 / 220*C / fan 200*C. Place chicken fillets onto a lined baking tray. Drizzle with oil and season to taste and pop in the oven for 15 mins.
In a frying pan, over medium heat add oil and saute spinach for a couple of minutes until wilted. Meanwhile, add 550ml of boiling water to a saucepan. Add seasoning sachets from noodles, sriracha, peanut butter and simmer for 5 mins. Add both blocks of noodles and simmer for 3 minutes, stirring occasionally.
Once chicken is cooked, remove from the oven and slice. Add noodles to the bowl, top with spinach, chicken and a sprinkle of peanuts and salad onions.


Veggie Black Bean Ramen

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Veggie Black Bean Ramen

15-20 mins | Serves 4
Ingredients
4 garlic cloves, finely chopped
2 red onion, sliced
4 tbsp olive oil
150g pack mangetout and babycorn
180g black bean stir fry sauce
4 tbsp soy sauce
225g instant noodles
Optional serving suggestion:
Lemongrass, finely sliced
Coriander, chopped

Method
Add 2 tbsp olive oil to a pan, medium-high heat. Once hot, add garlic and fry for a minute. Then add onions and cook until soft. Add the mangetout and babycorn and continue to fry. Pour in the black bean sauce, along with 2 tbsp soy sauce and continue to stir for a further 2 mins.
To the pan, add 600ml of boiling water and your noodle blocks. Add the noodle blocks and seasoning sachets. After 1 minute, flip the noodle block and gently break up. Stir and cook for 2-3 minutes until noodles are cooked through.
Pour noodles into bowls and sprinkle with lemongrass and coriander to serve.


Loaded Nacho Burger

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Loaded Nacho Burger

Ingredients
4 beef burgers
Large splash of Tabasco
2 tbsp extra virgin olive oil
4 slices of Mexicana cheese
Large handful of spicy nachos
1 little gem lettuce
150g guacamole
1 lime
1 red onion thinly sliced
4 seeded burger buns

Method
1. Season your burgers and add to a pan with oil over a medium-high heat. After 5-6 mins, flip and splash each with Tabasco. Cook for another 5-6 mins, flip and add a second helping of Tabasco to each.
2. While the second side is cooking, add a slice of Mexicana cheese to each burger to melt. Meanwhile, toast each burger bun in a griddle pan over a medium heat for a few mins.
3. Squeeze the lime juice into the guacamole and combine before adding a dollop to each bun base.
4. Then add the lettuce, Mexicana cheese burger, onion, more guacamole and nachos. Definitely nacho normal burger!


Quesadilla Stack

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Quesadilla Stack

Ingredients
4 tbsp extra virgin olive oil
3 garlic cloves finely chopped
1 large red onion thinly sliced
800g chicken breasts cut into strips
8 large vine tomatoes roughly chopped
60g fajita seasoning
8 tortillas
200g extra mature cheddar
300g guacamole
1 large orange peeled and cut into 1/2 inch pieces

Method
1. Pre-heat oven to gas 7, 220°C, fan 200°C and add half the oil to a large frying pan over a medium-high heat. Add garlic and fry for 2 mins before adding the onion and frying for a further 5 mins.
2. Add the chicken and cook for 10 mins whilst continuously stirring and season. Add the tomatoes and fajita seasoning, stir and simmer for 15 mins and set aside.
3. Stir the orange segments through the guacamole and set aside. Add the rest of the oil to a non-stick pan over a medium heat.
4. Lay down a tortilla and top with the chicken, guacamole and cheese. Top with another tortilla. Cook for 3-4 mins on each side, cut into wedges and stack high. This really is the Jenga of food!


DIY Pulled Pork

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DIY Pulled Pork

Ingredients
1.3kg boneless pork shoulder
1 tsp pepper
2 tsp smoked paprika
1 tbsp ground cumin
2 tsp brown sugar
2 tsp mustard powder
2 tsp garlic salt
2 tbsp black treacle
400ml cider
295g BBQ sauce

Method
1. Pre-heat oven to gas 2, 150°C, fan 130°C. Mix all dry ingredients together and rub all over the pork. Mix the treacle and cider and set aside.
2. Pop the pork in a deep casserole dish skin side up and pour in the cider mix. Cover with a lid and place in the oven for 4+ hours until falling apart. Check midway!
3. Remove from the oven, drain the liquid and set to one side (skim away the fat). Remove the skin and shred the meat with two forks.
4. Mix one third to half the liquid with the BBQ sauce , combine with the pork - perfect as a taco filling with a mango salsa!


Chloe's Deep Pan Pizza Pie

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Chloe's Fully Loaded Morrisons Deep Pan Pizza Pie

Makes 2 small or 1 large deep pan pizza | Time: 40 mins
Ingredients:
For the sauce:
2 tbsp olive oil
1 white onion, finely chopped
2 garlic cloves, finely chopped
400g tinned chopped tomatoes
2 tsp brown sugar
2 tbsp balsamic vinegar
For the dough:
Oil spray
400g ready to use pizza dough
For the crust:
1 drained mozzarella ball, chopped into small chunks
50g mayonnaise
50g sour cream
2 tsp garlic powder
1 tbsp dried mixed Italian herbs
And any toppings of your choice, plus 1 drained mozzarella ball torn into chunks
Method:
Preheat the oven to gas 7, 220°C, 200°C fan.
Heat the oil in a pan, medium heat, and fry the onion for a few minutes until translucent. Then add the garlic and fry for a further minute. Add all other sauce ingredients, season and simmer for 10-15 mins until thickened.
If making two pizzas, split the dough in half. Or for one big pizza, roll all the dough into a ball on a floured surface.
Spray oil generously in a cast iron skillet for your pizza(s). Place the dough in the centre of the skillet and use your fingertips to stretch out, so you have 1 inch of dough creeping up the sides of your pan, you will use this for the stuffed crust.
Mix the mayonnaise, sour cream, garlic powder and mixed herbs in a small bowl - you should have some extra for a dip too. Create a circle of sauce around the edge of the pizza base leaving 1 inch of excess dough clean.
Drizzle the garlic and herb dip over the mozzarella. Brush a little water inside the mozzarella ring, then use the outer excess dough to fold over the mozzarella and create a stuffed crust. Press down to secure.
Spread tomato sauce over the base of the pizza, top with torn mozzarella and your choice of toppings.
Place on the bottom tray of the oven and cook for 20 mins until crispy and enjoy.


The Wrap Hack

Have you tried the wrap hack? We’re sure you know the score by now, but if you don’t then here’s how...




Make your own pasta

Using just 2 ingredients, become a master of pasta with our quick and simple recipe...





In need of a little inspiration? Or perhaps you're looking for a mocktail alternative this Dry January? Take a look at some of our favourite tipple ideas below - cheers!

 




Healthy Eating Advice

Making sure you eat a healthy balanced diet and maintain an active lifestyle is a great way to help you feel at your best. It can also help you to support your long-term health and goals. To help you make healthy meal choices, our nutritionist Hayley Marson has provided her top tips to help you enjoy a balanced diet.


Getting your 5-a-day

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Getting your 5-a-day

Eating more fruit and veg is a great way to boost your fibre intake, as well as support your vitamin and mineral intake. Try and eat 5 portions of fruit and veg a day and remember, fresh, frozen, tinned and dried all count.


Carbohydrates

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Choosing the right carbohydrates

Bread, potatoes, rice and pasta are a good source of energy. Carbohydrates such as these should make up around ⅓ of your daily diet. When choosing carbohydrates, always try and look for wholegrain varieties, which will help increase your fibre intake.


Lean Proteins

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Lean Proteins

Try to eat lean proteins where possible, such as lean meat, eggs, fish, beans and pulses, and where possible, aim for two portions of fish a week. If you can, try and make sure one of your fish portions is an oily fish such as salmon, mackerel or sardines, as this will help to support your omega 3 intake.


Limit sugar

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Sugar

Try to limit the amount of sugar, salt and saturated fat in your diet. While it’s tempting to reach for the treat jar, you can use the food packaging labels to identify green or amber snacks.


Recipes using what's in your cupboard

Using ingredients you're likely to find already in your cupboards, fridge and freezer, here you'll find tasty recipes for dishes such as bangers and mash, fish finger pie and tuna and sweetcorn burgers. 

The recipes are all easy to follow and result in some truly winning flavour combinations. You'll find plenty of ideas and inspiration below - tuck in and enjoy.

 







Storing food and reducing waste

As your fridge, freezer and kitchen cupboards may be fuller than usual at this time, Jonathan Coates our Morrisons Chef has provided some top tips on storing food and making the most of your space.


Storage Tips

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Storage Tips

- Potatoes are best kept somewhere cool, preferably dark and well ventilated - a cupboard or wardrobe is a good option, or even a garage. You can also store onions and garlic the same way.
- Store your mushrooms in a paper bag or a lidless plastic container lined with kitchen roll and covered over the top with paper towel. The paper will keep the mushrooms clean and dry as the plastic containers can make the mushrooms sweaty and slimy over time - by storing them in paper you can extend the life. You can also store mushrooms in a cupboard rather than in the fridge.
- Don’t keep bananas next to other fruit as the bananas release a gas called ethylene that will cause your fruits to ripen too quickly. Don’t keep ripe bananas in a plastic bag either as this seals the ethylene in and causes them to go brown/black. (If you store a few apples with your potatoes the same gas will help keep the potatoes for longer.)
- Tomatoes can be stored at room temperature and don’t need to be refrigerated; they will ripen better and it improves their flavour.
- “Display Until” is an indication to stores as to when to take the product off shelves and not a food safety issue. The product can be eaten after this date (before the product is spoiled/deteriorated).
- With a “Best Before”, the date indicated is to do with quality as opposed to food safety and products may be used after this date without affecting safety (before the product is spoiled/deteriorated). Check the label for guidance on how to store once opened. Products that must be stored in the fridge once opened should not be consumed after the number of days stated is exceeded.
- A “Use By” date is a food safety issue. The product should not be consumed after this date.


Menu Planning

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Menu Planning

Menu planning is a great way to plan your shopping and to get the most out of the food you buy. Here are Jon’s top tips for good meal planning.

- Check your cupboards, fridges and freezer when planning your shopping list and meals.
- Plan your week’s meals each day, remembering to think about lunchtimes as well.
- Plan one meal that is all vegetables and meat free, sometimes these meals can be cheaper and a great way of introducing more vegetables into your diet.
- Look at planning your meals with a way of using up the leftovers, so for example if you are making a stew can you then use the leftovers for a pie the next day?
- Consider using a portion planner tool to help you make sure you’re finding the right balance of protein, vegetables and carbohydrates in each meal.


Freeze It

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Freeze It

- Always ensure that food is placed in an airtight container, freezer bags or wrapped up well before freezing.
- Remember to label your products with what it is and the date that it was frozen - this will help you easily identify the food that you are looking for when it comes to getting out for future meals.
- When you freeze products, look at whether you will want to use the whole pack on defrosting, or smaller portions. If you don’t need the whole pack, split it into individual portions so it's easy to defrost only what you need.
- Leftover food is perfect for the freezer - ensure that you cool the leftovers down as quickly as possible after cooking and only freeze when cool - these make easy meals for another day.
- You can freeze most foods, but where there is a use by date, freeze them before this date, then defrost in the fridge when needed, ensuring that you use it within 24 hours of defrosting.
- Bread can be frozen to make it last longer - just take out a slice as you need it for toasting or if making sandwiches, take out the slices of bread at least 30 minutes before you need it and wrap in clingfilm to stop the bread from drying out.
- Milk can be frozen, simply make sure the lid is on tight. It will keep for months when frozen - to defrost, take out and defrost in the fridge for at least 24 hours.
- Hard cheeses, like Cheddar or Wensleydale, can be frozen. Make sure you wrap them up or place in an airtight container first.. You can grate cheese into individual portions, wrap into little cling film parcels and just pop them out of the freezer as and when you need them.
- You can freeze eggs, but don't freeze them whole in their shells otherwise they will pop in the freezer. Eggs can be beaten with a fork and then frozen individually in little containers
- Most products bought fresh can be frozen with little effect on the nutritional values.
If you have any leftover fruit or vegetables, these can all be chopped and frozen for use at a later date. For example apples can be chopped and frozen in food bags or little cling film bags which can then be defrosted to make smoothies or fruit crumbles from the frozen fruits. Soft fruits like strawberries and raspberries can be frozen and will be perfect for making smoothies or stirred through natural yoghurt. Bananas also freeze well, and can be eaten straight from the freezer or used in smoothies.


Chill It

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Chill It

- Check that your fridge temperature is set for optimum freshness at below 5 degrees C, anything above this is too warm and will speed up the spoilage of perishable foods such as milk and salad leaves.
- Certain products can last for longer by ensuring that once opened they are sealed well - tupperware containers can help keep products for longer, or you can make sure you cover them well with cling film or foil to protect exposure to the air.
- Celery will last longer by wrapping it in foil and just using a stalk at a time. Wrapping in foil works on lettuce and broccoli too.
- If you want berries such as raspberries and strawberries to last longer, wash them in a mix of 100ml of vinegar to 300ml of water, this will reduce the microbial spoilage and should extend the life as long as they are dried thoroughly before refrigerating.
- Fresh herbs can be stored in the fridge but bunch them together much like a bouquet and store them like you would a bunch of flowers in a clean pot of fresh water. Fresh basil is the exception to this, and is best stored in a cool dry place rather than the fridge. If you have left over herbs, look at chopping and freezing them in little parcels of cling film till they’re needed.
- Eggs are best stored in the fridge and, if so, will often keep fresh beyond their Best Before date. Keep them at a constant temperature to avoid condensation forming on their shells.