Aldi’s Big Freeze
We’re on a mission to help the nation get even more value from their Aldi shop while minimising their food waste by making the most of their freezer. Take a look at some low-cost recipe ideas from food waste expert, Kate Hall @thefullfreezer, for inspiration on what to freeze and how to reuse it.
Important: Always check the packaging for advice regarding freezing as some products may not be suitable.
5 Top Tips
To help educate and inspire shoppers, Aldi has worked with Kate, @thefullfreezer, to share five top tips and little-known freezing hacks:
1. Be a Spuddy Buddy: Potatoes are one of the most wasted foods in the UK – but they freeze really well once parboiled or cooked. Roasties, mash, jackets – just cool them first, freeze, then reheat straight from frozen. Bonus tip: if you’re not freezing them, store spuds away from onions to stop them sprouting too soon.
2. Don’t Waste a Drop: Milk going off before you can use it? Try keeping it in the middle of the fridge (not the door) – it stays colder for longer. You can also freeze it in portions, then defrost in cold water when needed. If it splits, just give it a quick blend – good as new.
3. A Cracking Idea: Yes, you CAN freeze eggs! Just crack and whisk first, then freeze in usable amounts. Defrost in cold water when you need them – they might look a bit different, but they’re perfect once cooked.
4. You’d be Bananas Not To: Brown bananas? Peel, slice and freeze them – ideal for smoothies or banana ice cream. Same goes for lots of other fruit and veg too (yes, even cucumbers – great in smoothies or as ice cubes!).
5. A Slice in Time: Bread, baps, rolls – freeze them sliced so they defrost quicker. You can even make your sandwich with frozen bread in the morning, and it’ll be ready to eat by lunch. Easy, waste-free and keeps the rest of your lunch cool too!
Grill to chill: How to save BBQ leftovers
This summer, Kate is sharing five top tips to help Aldi shoppers freeze and reuse the most wasted BBQ foods:
1. Don’t ditch your dips
Serving dips? Dish them out in smaller portions and top up as you go. That way, you can freeze the untouched leftovers in ice cube trays or freezer bags to be reused. Homemade houmous and guacamole will work best for this but just check the packaging if you’re using store-bought. If your dip is a bit runny when defrosted, try using in wraps or burgers instead.
2. Save your slaw
Mayo-based slaw? Not a freezer fan. But vinegar-based ones? Go for it. Or make your own for better portion control and freeze any extra grated carrot or sliced cabbage. Pro tip: frozen carrot is perfect for bulking out bolognese, and frozen cabbage can go straight into stir fries.
3. Salad strategy
Mixed salad bowls = sad soggy leftovers. Instead, serve ingredients separately so anything uneaten can be frozen. Tomatoes, peppers and onions are great for cooking straight from frozen, frozen cucumber slices make great ice cubes, and frozen salad leaves can be blitzed into pesto.
4. A better way with burgers
Don’t let leftover burgers become fridge fossils. Cool, wrap and freeze individually within two hours of cooking, then simply reheat in the oven to enjoy in a burger bun or chopped in a meatball sandwich, tacos or bolognese. Bonus: leftover burger buns freeze brilliantly – just slice before freezing so they defrost in no time.
5. Salvage your sausages
Save your sausages by cooling, slicing and freezing on a lined tray within two hours of cooking. Then simply pop in a reusable freezer bag to use whenever you need. Defrost in the microwave and add into pasta dishes, risotto, omelettes and on pizza for a quick and easy dinner!
