Cooking for the fridge and freezer

Hello Dear Reader,

Whenever I write about cooking and reheating meat, some of you are apprehensive. All I can say is that I’ve been doing it for years and we’re all here and no one’s died. I wanted to share my stretched lunch that lasts three days. My joint of pork is a rolled and tied pork shoulder requires a long slow cook and had three hours in a roasting dish with a lid, half filled with water and well seasoned. The last half an hour meant I drained the cooking water, now stock and add it to a saucepan to make gravy. I then returned the pork shoulder to the oven and turn up the heat to 200 and cook until the skin crisps and hardens. After cooking, I turn off the oven and leave the meat until it’s totally cold. 

I have a now geriatric Kenwood slicer is over ten years old and going strong. I slice the meat cold as it doesn’t fall to pieces and as its razor sharp it cuts straight through the cracking.

Also, slicing the meat like this really stretches it. This little joint cost £3.99 so 66p per portion. A pile of veggies and apple sauce makes this Sunday lunch to £1.20. I really can’t recommend a slicer enough, they really make a little bit go along way. 

So, oh Sunday morning, I boil potatoes until they’re almost cooked, drain them well and spray them with a light oil, and roast in a hot oven for twenty to thirty minutes. In that time, I steam a pile of vegetables. I cooked the cauliflower cheese the day before. Once everything was cooked, I plated up four meals, put covers on the plates and popped everything in the fridge. We didn’t eat until later in the day and reheated our meals in the microwave when we wanted them. Tonight, when we came home from work, we reheated the other two meals for our supper. I never cook on Mondays. 

Below, you can see I portion up enough sliced pork for another meal for both of us, we’ll eat that with some mashed potatoes and veg. I’ll freeze the cooked pork for anything up to three weeks but we’ll probably eat it before then. 

Bulk cooking, cooking ahead and cooking for the freezer isn’t for everyone but it really suits tightwads like us who are pressed for time who want an easy life a few nights a week. I’ll be sharing my cooking ahead and cooking for the freezer all week. I hope you come back for more.

Until tomorrow,

Love Froogs xxxx


10 thoughts on “Cooking for the fridge and freezer

  1. Do you ever slice, freeze and thaw the slices for sandwich meat? My family likes roast beef in sandwiches but I am not keen on buying cold meats with preservative.


    • Don’t know about freezing then eating it cold. I boil a gammon joint, cool it and slice it for salads and sandwiches, not tried freezing it. A joint of sliced beef would be fine wrapped or in Tupperware in the fridge for a week


  2. Hi, when l do a roast dinner l always make extra gravy and freeze it ,so when we have sausage and mash I’ve got some tasty gravy to put on top.l also cook extra veggies to make bubble and squeak, add some cheese and mustard to make cheesy rissoles, and a tin of salmon to make fish cakes.


  3. I made a lasagne last week using three bags of bolognese sauce leftover from previous meals. It was delicious! Made 5 good sized portions. I hate throwing perfectly good food away.


  4. Can anyone help me with an overwhelming amount of food that has stocked up in my freezer for the last few years!? We have a chest freezer full of frozen blackcurrants, redcurrants, and strawberries, and also many bags of soup although some are not particularly pleasant which is why they are probably still in there! I really need to start running stocks down, but I find it quite overwhelming that I am not sure where to start!


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