Soups of any kind freeze well. Make a big batch, use some and freeze the rest. Store in large yogurt pots or freeze individual portions in plastic cups. Or, to save space, transfer to a freezer bag once frozen.
Freeze vegetable trimmings or leftover vegetables. When you have enough to fill a saucepan, make some stock for soups.
Buy dried beans, soak overnight, then cook a big batch, drain, cool and freeze. You can then pull out a handful when you need to add to salads, stews and soups, or even whip up a quick houmous.
Rice, couscous, bulgur wheat and quinoa can all be cooked and frozen for up to three months.
Moist foods such as berries, cooked beans or pulses are best spread out on a metal oven…
