Almost all of us have a freezer of some size, and yet so few of us maximise its potential. If you’re like me, it’s sat there filled with nothing more than a bag of peas, a half full sack of oven chips, a tray of ice cubes and some pre-pandemic fish fingers. But it’s always on, always consuming energy.
It doesn’t have to be like this – your freezer is an amazing kitchen tool; the long-stay car park of your fridge. Because the freezer has been around for so long, we forget how versatile it can be. “If the freezer had never been developed and it came out like the air fryer did, people would be like, ‘God, this is amazing!’” says Suzanne Mulholland, the bestselling author and batch-cooking expert better known as The Batch Lady.
