Freezing marinated wings only serves to intensify the flavours. Opt for a fiery hot buffalo marinade – or a sticky sweet glaze for a more child-friendly option – then pack them into freezer-proof bags. Make sure you thaw fully before cooking. They're perfect for throwing in the oven when you need to serve a crowd-pleasing snack quickly.
Get the recipe for chicken with lime, orange and jalapeño here
A hearty soup is an obvious choice for your freezer, but we'll let you in on a little tip: reusable pour and store bags are fantastic for freezing soup as they have a solid base. Take a portion to work ready to heat up at lunch, or warm your soup in a microwave for a quick dinner fix.
You can make and assemble cannelloni, then simply freeze it before baking. It's an ideal choice for a Friday night get-together with friends because you're able to cook it from frozen. Serve with a big, crunchy green salad.
Let's face it – fish cakes can be a bit of a faff to make with all that chopping and mashing. That means they're high on our list for the freezer, so you can have them readily portioned for whenever you want them. Thaw overnight in the fridge then cook as per your recipe. They're especially great with sweet potato fries, which you can buy ready frozen.
A comforting chicken pie is always a winner. And yes, you can freeze it – just make extra in usable portions. Assemble the pies destined for the freezer in foil containers, then cover well with a double layer of foil before freezing. Thaw in the fridge overnight, then cook as per your recipe, adding another 20 minutes or so until it's piping hot throughout.
A quiche is a brilliant freezer standby. You need to bake it fully, allow it to cool then wrap well. Any gaps in wrapping can lead to freezer burn, which is not harmful, but does cause the texture of your dish to deteriorate. Reheat the quiche from frozen in a medium hot oven for around 15 to 20 minutes.
A great ragù needs long, slow cooking, so it's always easier to make a big batch in one go and freeze into your required portion sizes. Once you're elbows deep into chopping onions, carrots and celery, you may as well go ahead and do a load anyway – and you'll save on the washing up too. Use your beef ragù for quick pasta dishes or in a lasagne. You can also try it with different meats, such as pork and lamb.
There are so many ways to serve chilli con carne, so it's great to have a few portions in the freezer. Whether you pair it with tortilla chips, rice or baked potatoes, it makes for a healthy and warming supper. Allow your chilli to cool completely before portioning it up. Then just thaw overnight in the fridge the day before you plan to eat it, and reheat fully until piping hot and bubbling. Finish with a garnish of coriander for extra freshness.
Comfort food doesn't get much better than a creamy lasagne, with slow-cooked ragù and indulgent white sauce – but it's not a quick meal to conjure up. Luckily, it freezes like a dream, so invest in some foil containers (they can be washed and reused) and make extra. You can bake it from frozen but don't cook it before freezing – just leave it at the assembly stage. Then simply add another 45 minutes to the cooking time.
Especially great during the colder months, gumbo's spicy and bright Cajun notes will bring your home to life with flavour. As this ultimate soul food dish takes a while to develop that rich flavour it's known for, why not cook a whole batch and freeze some for when you need a bowl of sunshine?
Great corn, sweet potato or white potato fritters take a decent while to prepare. But once you've filled up your freezer with them, it's easy to turn around countless dishes. For breakfast, top them with avocado and bacon; for brunch, try smoked salmon and poached egg. You can also simply dip your fritters in sweet chilli sauce for a quick and satisfying snack.
A simple dish that the whole family will love, chicken Parmesan is a great bet for a nourishing midweek dinner. Make it in advance, then thaw overnight and serve with spaghetti or a generous portion of courgetti. Add some torn basil leaves for extra colour and flavour.
A warming bowl of goodness if you've picked up a pesky cold, a chunky broth filled with nutritious veg and nourishing grains couldn't be easier to make. Cook it in advance, freeze, then have it ready to pull out the freezer when any ailment strikes. Freeze and defrost like you would any soup.
Pasta bake is one of those dishes that's always great to have on standby. Quick to make, easy to freeze, simple to reheat and even simpler to eat, it's also a good way to use up leftover bits of meat, veg and cheese. Serve with a fresh green salad or, for extra indulgence, a hunk of garlic bread.
An excellent option for breakfast, brunch or lunch, you can never go wrong with a Spanish-inspired tortilla. Make a couple and keep them tightly wrapped to avoid freezer burn. You can defrost your tortilla in the fridge overnight and warm through in a microwave or heat from frozen in the oven. Serve the dish with a bright seasonal salad.
Get the recipe for courgette, pea and broad bean tortilla here
A tagine is a flavour-packed North African casserole – generally a combination of meat, dried fruit and spices – named for the distinctive pot it's cooked in. It freezes well and you just need to thaw it overnight in the fridge before reheating fully on the hob. Serve with cous cous or rice.
A classic French ratatouille, or vegetable stew, is a lovely way of using up any vegetable odds and ends kicking about in the fridge. It's also a great addition to any meat you might be cooking or a tasty veggie dish in its own right. For a heartier vegetarian alternative, make your ratatouille with beans or pulses.
A chicken casserole often benefits from being made in advance as the flavours have a chance to develop further. Casseroles also freeze really well – although ensure you thaw them overnight before reheating thoroughly. Add any fresh herbs just before serving and accompany with extra green veg if you wish.
The best stews always use cheaper cuts of beef, which take longer to cook, so it's worth doubling up. You'll save a little on energy bills and of course, time and washing up. And there are few things better than tucking into a rich beef stew with creamy, buttery mashed potatoes on a chilly evening.
Whatever quantity of tender pulled pork you need to make, it takes hours to cook. So why not go ahead and cook a whole shoulder? Any leftovers can be frozen once cold, and used for tacos, tortillas, stir-fries or just a knock-out sandwich.
Moussaka is a much-loved dish in Greek cuisine – and for good reason. Although it takes a good while to make from fresh, it's packed with delicious flavour, so it's well worth it. Make a bigger batch in one go and freeze it into smaller portions. When you're ready to bake your moussaka, cook from frozen and add around 20 minutes to the cooking time, making sure the top is golden and bubbling and the dish is cooked through from the centre.
It's pretty easy to just pick up a jar of pasta sauce in the supermarket. But it's often much healthier – and tastier – to make your own, since shop-bought sauces can be loaded with sugar and salt. Whip up a straightforward sauce and stash it in the freezer instead. It's especially useful to have smaller ready-to-go portions if you're cooking for one.
Any kind of saucy curry should freeze incredibly well and will serve as a fail-safe dinner when you don't have time to cook. Prepare a bigger batch when you can, then freeze in suitable portion sizes. When you're ready to eat your curry, heat it up slowly in the microwave. If you're really pressed for time, serve with microwave rice as well.
A winning midweek meal, these veggie "meatballs" have a mushroom and lentil base, and are cooked in a rich, tangy tomato and pepper sauce. Best of all, you can make and cook this dish in advance, and freeze the whole thing. Just thaw overnight in the fridge (or use the defrost function on your microwave), then reheat fully. They're great served with fettuccine.
Get the recipe for vegetarian meatballs with marinara sauce here
Freeze homemade, uncooked burgers packed between sheets of greaseproof paper – you can then easily take out as many as you need, when you need them. If you feel like pushing the boat out, why not make your own burger buns for the freezer too? Just bag up the raw, shaped dough, freeze it, then bake from frozen when you're ready, adding another 10 minutes or so to the recipe cooking time.
This Indian spiced lentil dish is rich in flavour and super nourishing, making for a hearty, healthy supper when served with naan bread or rice. Although it's pretty easy to whip up, the prep and cooking does take some time, so it's worth making a larger batch ahead and freezing some if you can. Just add the fresh coriander right before serving.
A refreshing alternative to meatballs in a rich tomato sauce, this recipe involves poaching them with green vegetables in a tasty broth. The result is a light meal that still packs a flavour punch. For some extra heartiness, you could add grains such as quinoa too. Thaw any frozen batches in the fridge overnight, then add the yogurt and fresh herbs when you're ready to serve.
Get the recipe for lamb meatballs in yogurt, pea and herb broth here
This wonderfully warming stew is made with monkfish, but you could substitute it for hake or any similar meaty white fish you prefer. When it comes to freezing, there's a hack for perfect results too. Add the fish once you've cooked your bean and tomato broth, but don't warm it through any more. The fish will then cook fully once you've thawed the whole dish and reheated it properly. You just need some crusty bread and perhaps a green salad to serve.
Mostly consisting of various canned beans and pulses, a kicking veggie chilli is super easy to make – and it freezes really well too. Serve it with grated cheese (check it's vegetarian if you need to), guacamole and sour cream, with some rice or tortilla chips on the side. And there you have it: dinner in a flash.
These fish cakes take a little prep time, but we promise you they're worth it. They're packed full of the flavours that make Thai food so tasty – ginger, lime, coriander and fish sauce – and you can easily make an extra batch to freeze. Once they're defrosted, heated and ready to eat, serve with stir-fried vegetables and noodles.
Even meat lovers will adore this comforting vegan recipe. Packed full of filling protein from the beans and lentils, it uses yeast extract to add a deep, savoury flavour, and is loaded with veggies too. The fact it freezes well is an added bonus.
A cockle-warming vegetarian dish with a hint of spices and chilli, American-style smoky black beans are a great addition to quesadillas and burritos. Alternatively, you could simply serve them as they are, accompanied by rice, sour cream and fresh coriander. Make an extra batch to freeze so you always have a veggie base for your favourite Tex-Mex dishes.
This classic French bistro recipe is a sure winner, and is perfect freezer fodder, especially for cold days. It's not hard to make, either – you only need six simple ingredients. But the key is to cook the onions really long and slow, so it takes a little time. Top your soup with some cheese toasts and it's a meal in itself.
It's the signature dish of Vietnam and one we love to order in a restaurant, but you can just as easily make a warming pho from home. In this recipe, beef ribs are slow cooked in an aromatic broth, which takes some time, so it's best to make a batch and freeze some for later. It's served with noodles and fresh herbs, which you can add at the end before dishing up.
It's the ultimate kid-friendly pasta dish, so it's well worth making and freezing a big batch of mac and cheese – especially if you're catering for little ones. Divide it up into portions then decant into foil containers. As you can bake it from frozen, ovenproof foil containers make life simpler (just remember to buy ones you can wash and reuse). Put the container onto a baking sheet, cover with foil and bake at 180°C (375°F) for 30 minutes, then remove foil and bake for a further 10, until golden.