What can you freeze at Christmas?

Freezable mince pies and pastry in a baking tray

Freeze for: Up to two months

How to wrap: Freeze in the original packaging or seal tightly in layers of cling film.

How to defrost: Ideally thaw in a fridge, allowing 8-12 hours per kg. If all the ice crystals in the body cavity have melted, your turkey is ready to cook.

2. Uncooked stuffing

Freeze for: Up to three months

How to wrap: Shape into walnut-sized balls, then freeze on a tray lined with baking parchment. When frozen, transfer to a freezable container.

How to defrost: Bake from frozen, adding 10 mins to the cooking time. Ensure they are hot through to the centre before serving.

3. Roast potatoes

Freeze for: Up to a month

How to wrap: Freeze in large freezable containers.

How to defrost: Roast from frozen for about 1 hour 30 mins, turning halfway through the cooking time.

4. Homemade sauces (including cranberry and bread sauces)

Gravy boat, cranberry sauce and bread sauce

Freeze for: Up to three months

How to wrap: Leave to cool completely, transfer to plastic food bags, seal firmly and freeze in a flat layer on a baking tray. Once frozen, remove the tray and stack the frozen sauces in the freezer.

How to defrost: Put the frozen bag in a bowl of lukewarm water until defrosted, then reheat until piping hot.

5. Fresh herbs

Freeze for: Up to two months

How to wrap: Finely chop soft herbs and put in ice cube trays, top up with water and freeze. Woody herbs can be frozen whole in freezable containers. Tie rosemary, bay leaves and parsley stems together to create bouquet garni.

How to defrost: Use from frozen – melt the ice cubes into dishes.

6. Pigs in blankets

Freeze for: Up to two weeks

How to wrap: Cover tray tightly with kitchen foil or put in a freezable container.

How to defrost: Bake from frozen in a hot oven for 20-30 minutes.

7. Brussels sprouts

Freeze for: Up to a month

How to wrap: Freeze in large freezable containers.

How to defrost: Cook from frozen in boiling water.

8. Braised red cabbage

Freeze for: Up to four months

How to wrap: Put into a freezable container.

How to defrost: Thaw at room temperature for 3-4 hours before cooking.

9. Mince pies

Freeze for: Up to four months

How to wrap: Pack in a lidded, freezable container, interleaving with baking parchment.

How to defrost: Reheat from frozen in a moderate oven.

10. Egg whites

Freeze for: Up to six months

How to wrap: Put in plastic food bags and freeze in a flat layer (see homemade sauces, above). Label with the quantity of egg whites. Or use a reusable freezable container.

How to defrost: At room temperature.

11. Milk (skimmed and semi-skimmed only)

Freeze for: Up to three months

How to wrap: Freeze in the container, but pour roughly 2.5cm milk away first as it will expand in the freezer.

How to defrost: Overnight in the fridge.

12. Puff and shortcrust pastry

Pastry dough folded on a floured surface with a rolling pin

Freeze for: Up to two months

How to wrap: Pat into a flat disc, then wrap tightly in cling film, then foil.

How to defrost: Overnight in the fridge.

13. Bread

Homemade loaf of bread, with slices spread with butter next to it.

Freeze for: Up to one month

How to wrap: Put in a large freezable container or wrap well.

How to defrost: Defrost at room temperature. A whole loaf will take about 5 hrs. Rolls, bagels, pitta and baguettes will take about 2 hrs. You can cook baguettes and rolls from frozen if wrapped in foil. Pitta and thinly-sliced bread can also be toasted from frozen.

14. Raw processed meats (including sausages, bacon and mince)

Freeze for: Up to three months

How to wrap: Freeze in the packaging or transfer to a freezable container. Freeze bacon in 3-4 rasher packs – perfect for bacon sandwiches.

How to defrost: Overnight in the fridge.

15. Raw whole meat portions

Freeze for: Up to six months

How to wrap: Wrap individual portions, then transfer to a freezable container.

How to defrost: Overnight in the fridge.

16. Cooked stews, vegetables and soups

Freeze for: Up to three months

How to wrap: Freeze in freezable containers; ensure any chunks of meat are well covered by liquid.

How to defrost: Overnight in the fridge or put the container in lukewarm water until defrosted. Heat until piping hot.

17. Raw fish fillets, prawns and scallops

Freeze for: Up to four months

How to wrap: Wrap individual fish fillets, then transfer to a large food bag. Freeze prawns and scallops (in or out of their shells) in freezable containers.

How to defrost: Overnight in the fridge.

18. Cooked mussels and crabmeat

Freeze for: Up to two months

How to wrap: Once cooked and cooled, remove meat from shells and freeze in a freezable container.

How to defrost: Overnight in the fridge.

19. Mash, gratins or roast potatoes

Freeze for: Up to four months

How to wrap: Once cooked and cooled, freeze mash in tubs or gratins in freezable baking dishes. Freeze roast potatoes on a tray until solid, then tip into freezable containers.

How to defrost: Cook roast potatoes from frozen, but defrost mash and gratins overnight in the fridge.

20. Brandy butter

Freeze for: Up to three months

How to wrap: Freeze in a tightly sealed, lidded, freezable container.

How to defrost: Overnight in the fridge.

Tips for freezing food

It’s important to label frozen foods with the contents and date they were frozen. Sticky labels often come unstuck in the freezer.
Never refreeze frozen food (unless it’s been cooked into another dish) – this can encourage bacteria to multiply to dangerous levels.

With our helpful guide, make your freezer work for you, you can find more tips and tricks for extending the shelf life of your food.