We’ve all been there, with the possible exceptions of the super-organised and those who have only an icebox atop the fridge. You know, when you finally get round to defrosting the freezer, uncomfortably aware that it’s going to be like an archaeological dig. You’re dressed like an arctic explorer and armed for bear.
Bear was about the only thing I didn’t have in there, although the labels had fallen off quite a few things, so who knows? I always intend to eat up what’s in the freezer before buying new stuff but I’m easily seduced by a fresh, juicy butcher’s joint (don’t start) or an exotic new ingredient.
There’s even a hashtag for it, #givingupstockingup, so I don’t think I’m alone (please tell me this is true). My nightmare scenario is a power cut but my husband says the freezer is jammed so full it would have to be a very long one to have a significant impact.
It’s particularly shaming when so many people are struggling to feed their families. And although a good half of the freezer contents are fruit and veg we’ve grown ourselves, that’s really no excuse for letting them sit there getting frostbitten and past it. So, inspired partly by guilt and partly by food and drink writer Fiona Beckett (she has vowed to spend January eating the contents of her fridge, freezer and store cupboard) I’ve made a resolution to cook my way through it. It may take a while.
We seem to have an inordinate amount of pork but chiefly I suspect we’re going to be eating a lot of poached fruit and veggie soups. I really, really don’t need any more jam and pickles. The preserves cupboard, far from being bare, is so full the shelves are bending. Perhaps what we really need is a smaller garden. And yes, we do give a lot of produce away, Him Outdoors is just very green-fingered. I’m surprised mine aren’t black with frostbite.
Hopefully the recipes I come up with won’t be too eccentric, although the lurkers at the bottom tend to be the weird bits that need long cooking and a healthy dollop of imagination. Anyway, I’ll share anything I think is interesting. Not “um, er, that’s…interesting” (discreetly spits into napkin) but interesting-tasty, the sort of thing you’d actually inflict on friends. Watch this space.