How to freeze (and actually use) the food in your freezer, so nothing goes to waste and your money goes further.
Your freezer is one of the most underrated tools in your kitchen. Seriously. A bag of spinach going soggy? Freeze it. Chicken on offer but you only need half? Freeze it.
Done right, freezing means you waste less of what you buy – so your money stretches further, you’ve always got something to eat, and that last week before your loan drops becomes a lot less stressful.
Here’s everything you need to know about freezing.
Why freezing food is your best money-saving hack
Most of us throw away more food than we realise – and for students on a tight budget, every wasted ingredient is money wasted too.
Instead of watching food slowly go off in the fridge, get it in the freezer while it’s still good. You’ll have it ready when you need it and won’t have to buy more. Plus, every bit of food you save from the bin is a win for the planet too 🙌
What can you actually freeze?
Most things freeze better than you’d expect. Here’s a breakdown.
🍞 Bread and baked goods
Freeze bread before it starts going stale and toast straight from frozen – it takes about 2 minutes. This works brilliantly for:
🔘Loaves of bread (toast it straight from frozen, no need to defrost), remember to slice before freezing
🔘Pitta bread, wraps and naan
🔘Bagels, crumpets and hot cross buns
🥩 Meat and fish
Protein is usually the most expensive so freezing it is worth your time. Freeze on the day of purchase if you won’t use it within 1-2 days:
🔘Chicken breasts, thighs, or beef and lamb mince
🔘Sausages – separate them before freezing so they don’t stick together
🔘Fish fillets (salmon, cod, haddock) and prawns
Top tip: portion into individual freezer bags so you only defrost what you need
Always defrost meat and fish in the fridge overnight. Never refreeze raw meat once it’s been defrosted.
🧀 Dairy
🔘Grated cheese – freezes brilliantly and can be used straight from frozen in cooking
🔘Butter – freeze in portions
🔘Milk – freeze before the Use By date and defrost in the fridge (give it a shake once defrosted)
🔘Yoghurt – texture changes slightly but fine for smoothies or cooking
🥦 Fruit and veg
Fresh veg can go off fast, especially when you’re cooking fewer portions. Freeze it before it turns:
🔘Spinach and kale — rinse, pat dry, freeze in a bag (use straight from frozen in curries, stir-fries, and pasta)
🔘Bananas – peel and dice before freezing, perfect for smoothies
🔘Berries – spread on a tray first so they don’t clump, then bag up
🔘Peppers – chop before freezing, no need to blanch
🔘Onions – dice and freeze in portions (saves loads of time too)
🔘Peas, sweetcorn, and edamame – freeze immediately if you buy fresh
🔘Avocados – mash with lemon juice before freezing to stop browning
🔘Tomatoes – chop first and freeze in a bag or container.The texture will change so best to use for cooking one thawed.
🫙 Herbs, sauces, and cupboard staples
🔘Fresh herbs – chop and freeze in ice cube trays with a little oil, then use straight in cooking
🔘Tomato puree – freeze in tablespoon portions in an ice cube tray
🔘Coconut milk – freeze what’s left in the tin
🔘Lemon and lime juice – freeze in ice cube trays
🔘Ginger – grate straight from frozen, or freeze whole and grate as needed
🍲 Cooked meals and batch cooking
This is the ultimate student life hack. When you batch cook, freeze portions straight away rather than leaving them in the fridge to go forgotten. These all freeze perfectly:
🔘Bean chilli
🔘Tomato-based pasta sauces
🔘Soups and stews
🔘Lentil dhal and any kind of curry
🔘Bolognese and mince-based sauces
Portion them into individual servings before freezing. Grab one in the morning, pop it in the fridge and it’ll be defrosted by dinner. Job done.
What doesn’t freeze well
Some things don’t survive the freezer and it’s worth knowing what to avoid:
🔘Cucumber, lettuce, and other high-water salad leaves will go mushy
🔘Whole boiled or fried eggs
🔘Cream-based sauces on their own (they split – add fresh cream when reheating)
🔘Soft cheeses like brie or camembert
🔘Cooked pasta (freezes okay but goes a bit mushy – freeze the sauce separately and cook fresh pasta)
Top tips to freeze properly (so it actually works)
🔘Label everything – a mystery bag of brown stuff is not helpful when it’s 10pm and you’re hungry. Write the contents and the date (masking tape and a marker pen is fine)
🔘Cool cooked food before you freeze it – hot food raises the temperature inside your freezer and can partially thaw other things.
🔘Remove as much air from freezer bags as you can – this prevents freezer burn
🔘Freeze in portions you’ll actually use – freezing a whole pot of curry is less useful than 4 individual portions
🔘Don’t overfill your freezer – air needs to circulate; if it’s crammed, things freeze unevenly
How long does frozen food last?
Food kept at a constant -18°C or below is technically safe to eat indefinitely – but quality does decline over time. Here are rough guidelines:
🔘Cooked meals and soups: up to 3 months
🔘Raw meat and fish: up to 3-4 months
🔘Bread: up to 3 months
🔘Fruit and veg: up to 12 months
🔘Cheese: up to 3 months
🔘Butter: up to 6 months
The sooner you freeze something, the better the quality when you come to use it. Don’t wait until something’s on the turn – freeze it as soon as you know you won’t use it in time.
Understanding food dates
Use By date: this is a safety date. Don’t freeze food after its Use By date has passed.
Best Before date: this is about quality, not safety. You can absolutely freeze food before its Best Before date passes – and food can often be frozen right up to (but not after) its Use By date.
Learn more about the difference between these labels.
Find free food to freeze with Olio
Olio is the free must-have money-saving app, perfect for anyone who loves a good deal. Unlock free food from your favourite supermarkets and collect it for free! Got a bunch of bananas from a neighbour? Peel and freeze them. Free bread from a local supermarket? Slice and pop it straight in the freezer.
Start using your freezer today and future you will be happy!