Wondering what to make with the bag of peas lingering in the bottom of your freezer? In need of a recipe to use up the last of those frozen berries? From creamy curries and seafood chowders to veg-packed tortillas and simple desserts, these easy recipes all make excellent use of freezer staples.
Click or scroll through our gallery to discover the simple yet seriously tasty dishes you can make with freezer foods, counting down to the greatest of all.
Swap fresh sweet potato wedges for the frozen sweet potato fries you have lingering at the bottom of your freezer in this simple, cheese-loaded dish. Here, pulled barbecue jackfruit pairs well with sharp, melted Cheddar and the sweetness of the potato. Feel free to get experimental with this dish – swap the Cheddar for mozzarella, sprinkle chopped spring onion on top or, for a more substantial dish, add black beans.
In need of a new breakfast idea? Try these delicious loaded burritos packed with fiery chorizo, scrambled eggs, melty Cheddar and juicy sweetcorn. This Mexican-inspired meal makes use of frozen sweetcorn, adding a touch of variety and flavour to your usual breakfast burrito. And the best part? You can prep them ahead of time, store them in the fridge or freezer and heat up in the microwave for a quick, easy weekday option.
This tasty Italian ham and cheese pie is another excellent example of how ready-made puff pastry can form the base of an easy lunch or midweek dinner. Made with just six everyday ingredients, the pie comes together in just over an hour and any leftovers are perfect for a filling breakfast the next day.
Nothing comes together quite as quickly as a simple stir-fry and this flavourful pork dish is guaranteed to please. Soy, garlic, ginger and honey make an easy marinade, while the recipe uses frozen broccoli for extra nutrients – you could even swap the fresh pepper for frozen too. The recipe calls for pork loin steaks, but you could opt for chicken or a plant-based alternative.
This traditional Indian lamb curry, studded with frozen sweetcorn kernels, may take a little time to cook but the result is well worth the wait. Flavoured with cardamom, coriander, cumin, ginger, cloves and chilli, we recommend finishing it off with a squeeze of lemon juice and serving with rice or flatbreads.
Preparing breaded fish from scratch is all well and good, but sometimes there just isn't time, so having a pack of good-quality fish fingers or breaded fish fillets in the freezer is a great idea. For this recipe, skip the steps for preparing the fish and simply whip up the sauce while the fish fingers are cooking. Add a squeeze of fresh, zingy lime before serving and you’ll have yourself a guaranteed crowd-pleaser.
In this flavourful cheesecake recipe, cherries are used in a tangy compote to balance out the sweet cream cheese filling and digestive biscuit base. While you could use fresh, frozen cherries will work perfectly. Top tip: to prevent the cheesecake cracking, turn off the oven while the dessert is still inside and allow it to cool slowly with the door ajar.
The perfect family meal, this recipe for ham and rice casserole includes a few handy shortcuts to make life as easy as possible. Using frozen diced mixed vegetables cuts down the prep time significantly (alternatively use frozen peas and sweetcorn instead). The sauce meanwhile is a clever mix of cooked ham (although you can swap it for chicken or turkey) and a can of cream of mushroom soup. It's incredibly simple, wonderfully hands-off and utterly delicious.
You might think that making jam is a time-consuming process requiring a lot of patience, but our no-cook version only involves combining defrosted berries (raspberries work especially well), sugar, vanilla extract and lemon juice. Once defrosted, crush 18oz (500g) berries in a bowl, then add in 18oz (500g) jam sugar, 1 tsp vanilla extract and 2 tbsp lemon juice, stirring until combined well. Pour the mixture into clean, empty jam jars, ensuring you leave a little space at the top, and pop the lid on. Allow to rest at room temperature for 24 hours, then slather over toast or drizzle over porridge.
Great to throw on the barbecue in summer or char in the oven for salads, frozen corn on the cob can easily be turned into a filling corn chowder too. This dish is rich, creamy and smoky and will keep you satisfied for hours. The spiced maple corn topping isn't a necessity, but it really does take the hearty soup to the next level. If you only have frozen sweetcorn kernels, substitute two cobs for around 7oz (200g) kernels and reduce the cooking time slightly.
This fragrant Sri Lankan curry has a creamy, coconut base and is loaded with cashews, chickpeas, frozen sweetcorn and fresh spinach, but you could use frozen as well – just drain the excess liquid once defrosted, so it doesn't dilute the curry. Enjoy this hearty, comforting dish on its own or serve it with rice.
This freezer staple doesn't just have to be made savoury; you can whip up a quick puff pastry–based dessert in no time. This fruit-loaded tart can be ready in under 30 minutes and makes use of ripe, golden peaches and amaretto (a sweet Italian liqueur). Want to be even more time-savvy? Make two tarts and pop the second in the freezer, so it’s ready to go in an instant another day.
A Spanish-style tortilla is a great way to pack numerous vegetables into one dish and have something filling and ready to eat in a matter of minutes. Frozen vegetables are absolutely perfect for speedy meals – this recipe calls for frozen broad beans and peas, but you could certainly improvise a bit by adding mushrooms, broccoli or sweetcorn into the mix. Serve warm or at room temperature, with a crisp green salad on the side.
Get the recipe for courgette, pea and broad bean tortilla here
This vegan twist on a Middle Eastern classic packs in plenty of green goodness, including frozen peas and spinach (you can swap the fresh spinach for frozen here too, just defrost before adding to the pan). If you aren't vegan, you can also replace the plant-based yogurt with thick Greek yogurt. Ready in 30 minutes, this nutritious one-pot dish serves two and is ideal for a lazy weekend breakfast or brunch.
This traditional Greek meat stew can be made with pork, rabbit or beef, and it’s made all the more delicious thanks to the addition of little sweet pearl onions. You can use fresh, but they can be a pain to peel, so we’d recommend swapping to the frozen kind instead. Serve with fresh oregano or parsley and a chunk of crusty bread.
Most of us have frozen mixed berries on standby for breakfast smoothies, but they also work really well in desserts too. This lighter version of a classic Eton mess is a case in point. To make it, pour a 18oz (500g) tub of thick Greek yogurt into a bowl, crumble in three ready-made meringue nests and add 14oz (400g) frozen berries. Mix really well until combined nicely, grate in some dark chocolate and fold in. Divide among delicate serving dishes and finish with another grating of dark chocolate.
You can make this simple casserole with leftover cooked turkey, ham or chicken, or a mixture of the three. The meaty filling also calls for frozen peas and spinach for a dose of healthy greens and you could also add a little broccoli for extra health benefits. The topping is made from stuffing ingredients and comes out of the oven wonderfully golden and crisp.
A deliciously simple take on classic French bouillabaisse, this comforting dish is ever so speedy to make thanks to combining frozen seafood with a heady, saffron-infused broth. Frozen seafood is often cheaper to buy than fresh and mixes tend to include a little bit of everything – think mussels, calamari and prawns. The dish is ready in just 15 minutes and is guaranteed to transport you to the French Riviera.
A sheet of ready-rolled puff pastry is an absolute freezer essential and is a brilliant shortcut when you're making any classic pie. With that in mind, this chicken and bacon version is a must-try. To make life even easier, you could swap the fresh veggies for a frozen vegetable mix or add in frozen peas and sweetcorn for extra flavour and colour. If you do, you might have to cook the filling a little longer to make sure the excess liquid from the frozen vegetables evaporates.
Packing in plenty of flavour with just a little effort, a good risotto should be in every home cook's repertoire. This version combines frozen peas and prawns with courgette to make an irresistible dinner that's on the table in just 35 minutes. Need another reason to whip up this dish? The risotto requires minimal washing up, as everything comes together in one pan.
Any kind of meaty, white fish fillets, like cod and hake, are great to have in the freezer. Fish fillets defrost much faster than meat and can be used to make all manner of tasty dishes, including this one-tray wonder. It's big on flavour, bold in colour and easy to prepare and you can mix up the vegetables depending on what you have available.
Get the recipe for harissa and lemon baked fish with couscous here
Frozen, shop-bought breaded chicken fillets are great to have on hand when you need to pull a meal together quickly. The rest of this flavour-packed noodle dish, featuring a umami-rich miso sauce, comes together easily while the chicken is cooking. You can also use frozen breaded chicken to make quick-cook chicken Parm or to top a Caesar salad.
Bursting with fresh flavours, this quiche is perfect for a picnic, breakfast, brunch or even dinner. The recipe uses frozen peas to balance the saltiness of the feta and the Parma Ham. To make things even easier, use ready-made shortcrust pastry for the base. Once you've nailed the recipe, you can get creative and experiment with different fillings and flavour combinations.
When you need something quick and nourishing at the end of a long day, this Malaysian noodle soup is just the ticket. A combination of creamy coconut milk and sweet prawns straight from the freezer balance out the heat of the chilli perfectly. If you can't find laksa paste (the genius shortcut ingredient in this recipe), Thai red curry paste works well as a replacement. Leafy greens like pak choi, kale or even frozen spinach make a nice addition too.
Sour cherries are key to many dishes, from desserts to savoury sauces, but the fresh variety can be difficult to source and expensive too. With that in mind, this fruity bake calls for frozen cherries. With its soft sponge studded with chocolate chips and cherries, this traybake (which serves around 12) is perfect for feeding a crowd.
Get the recipe for dark chocolate and cherry sheet bake here
Pesto pasta is a speedy dinner go-to, but why not give this old favourite a fresh update? This quick pasta dish uses frozen spinach combined with cream, garlic and Parmesan for a satisfying sauce. Here it's mixed through orecchiette (small, curved pasta shapes), but feel free to use the pasta of your choice (or whatever you have to hand).
Frozen peas are indispensable – they’re such an excellent (and easy) addition to so many dishes, from breakfast omelettes to soups, stews, sauces and this tasty chicken curry. Infused with ginger, garlic, cumin and chilli, it's sure to become a household favourite. The finished dish will freeze really well too, so make a double batch and have portions on standby for another time.
Tomatoes and basil are the stars of this easy tart, which is perfect for a summery midweek dinner. This recipe combines tomato purée, sun-dried tomatoes, fresh tomatoes and a couple of spoonfuls of pesto (shop-bought is fine) and can be on the table in just 35 minutes. It's best served fresh (either warm or cold) but will keep in the fridge for a couple of days.
These lean, green fritters could be served in a bun as a veggie burger or on their own with a side salad and dip. The recipe calls for frozen peas and spinach, but you could swap in other veggies, such as frozen broccoli or edamame. It's worth making extra, as they'll keep in the fridge for a couple of days and make a perfect light lunch.
Get the recipe for mint, pea, spinach and chia fritters here
This is an excellent way of using up different odds and ends – think yesterday's leftover rice or the cabbage that's still lingering in the fridge, as well as peas and prawns from the freezer. The greens impart a sweet crunchiness and the meaty shellfish absorb the soy and oyster sauce beautifully. Do work quickly when you're making this dish, otherwise the prawns can become rubbery.
Have a packet of frozen chicken thighs you aren’t sure what to do with? Try this tasty chicken skewer recipe. Packed with flavour, the chicken is marinated in a blend of garlic, chilli, ginger, Greek yogurt and spices, and paired with a flavourful apple and pea chutney. You can use frozen peas for the chutney, just make sure you thaw them before blitzing together with the other ingredients.
This versatile veggie is great in poke, noodle and rice bowls, as well as salads and Japanese-inspired curries. Edamame beans are highly nutritious and packed with protein, but they can be hard to come by fresh, so having a bag in the freezer makes sense. This recipe sees the tasty beans served with miso-crusted salmon for a deliciously light and healthy dish.
The ultimate comfort food, this tasty bake combines cauliflower and cannellini beans with plenty of mature Cheddar and a crispy breadcrumb topping. Best of all, it requires almost zero effort, as the beans are from a tin and the cauliflower florets and onions come ready prepped, straight from the freezer.
Get the recipe for cauliflower cheese and white bean bake here
This creamy take on an American classic may taste like it’s been simmering away all afternoon, but actually comes together in just 35 minutes and you make it even simpler by using frozen seafood and sweetcorn. The crispy bacon lardons and homemade croutons are optional, but they do add both taste and texture and really take the dish up a notch.
This riff on traditional Greek chicken gyro is perfect for midweek eating and using frozen chicken burgers makes things even easier. Marinate the burgers in a fragrant mix of Greek yogurt, coriander, cumin, sweet paprika, lemon and garlic and leave for 30 minutes before cooking. Serve with French fries, pitta or flatbreads, homemade tzatziki, fresh tomatoes, cucumber and onion slices for a delicious dinner all the family will adore.
Use up any white fish you have stashed in your freezer in this tasty modern take on a classic fish pie. Using filo pastry instead of traditional mashed potatoes, this recipe makes use of plenty of freezer staples, from peas to prawns. Serve it piping hot with a side salad for a hearty, filling meal.
Get the recipe for filo fish pie here
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Last updated by Lottie Woodrow.