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FREEZING TIPS

Introduced as a means of preserving home-grown veg, the freezer is now a must-have item for cooks. Get the best out of yours with our top know-how

BE A BETTER COOK

LOVE YOUR FREEZER…

Some foods hold up better than others in the freezer. A good rule of thumb is that food with little texture and a high water content such as soups and stews freeze and defrost easily, as do pasta bakes and pies. Cooked dishes made with lower-fat dairy and cream cheese or white sauces tend to split if frozen. It doesn’t mean you can’t freeze them, but the texture may end up grainy. Bread freezes well and thaws quickly – especially sliced for toast; rolls are best crisped-up for a few minutes in the oven. All meat, fish and seafood can be frozen uncooked, as long as they haven’t been previously frozen. Most foods can be frozen for up to 6 months, unless otherwise stated.

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About delicious. Magazine

Fire up the barbecue, our globetrotting August issue has burger recipes everyone will love and a spicy North African lamb from Berber & Q. Gather hungry friends for our summer menu from Provence, Olia Hercules’ recipes from Georgia and Azerbaijan, and Eleonora Galasso’s casual Italian supper. GBBO stars feature, too, with Martha Collison’s great bakes and Chetna Makan’s Indian street food. Plus, chill out with our no-cook midweek meals and a pull-out special of frozen desserts.