Freezing in portions — the freezer as a pantry

The simplest trick of weekly planning: cook double of anything that freezes. Goulash, lentil stew, Bolognese, chilli, soups, red cabbage, patties — the effort is almost the same, the result is four dinners instead of one.

• Freeze flat: pressed flat in freezer bags it freezes faster, stacks like books and thaws in 20 minutes in a water bath.
• Single portions rather than family packs: two small bags thaw separately, one big one does not.
• Label — contents and date. After three months every red sauce looks the same.
• Fill screw-top jars only three quarters full or they crack.
• Thaw in the fridge overnight, or straight from the bag into the pot with a splash of water. Never for hours at room temperature.