Freezing is a great way to retain the texture, flavour and colour of foods and can help you with your weekly menu planning so avoiding waste.
The two main things to remember when freezing are firstly, once defrosted don’t re-freeze, just cook straight away and secondly, never refreeze defrosted meats or fish.
It’s important to remember these rules to avoid food poisoning and it’s worth mentioning that food containing ingredients that have been defrosted can then actually be frozen again once they have been cooked. So defrosting some beef mince, cooking a spag bol with this mince and then freezing it is perfectly ok.
Remember to ensure items are well wrapped to protect them from freezer burn caused by prolonged exposure to freezing cold air.