This morning I drew up an inventory of everything in my freezer.
I counted 102 items ranging from tiny sachets of herbs to a long roll of filo pastry. My printed list divides them up by drawer, and colour codes them by category. Orange items are cooked, blue raw, green vegetables and fruit, yellow miscellaneous and pink desert.
There are 12 items coloured red - for danger! These are items which have been languishing at the back of my freezer for longer than I care to admit, and which may longer be fit for human consumption. Does anyone know the freezer life of puff pastry? Or what terrible fate would await you if you ate it?
Then there are the unlabelled containers filled with orangey yellow substances that could be dhal, or mashed swede or stewed apple. Who knows? Fruit puree on a bed of basmati anybody? How I wish I'd taken the few minutes to label them before squeezing them in beside yet another nameless package.
There are 7 balls of pastry, 12 egg whites, the juice of 14 lemons, four bags of bread in various forms, another four of grated cheese and half a dozen sachets of fresh herbs. You'll gather I don't believe in throwing anything away, but equally that I don't often get round to using up these leftovers.
I reckon I've enough frozen food to keep me going for some time, even if I do ditch the dodgy items. On which note I'll leave you to consult Hugh Fearnley-Whittingstall on what to do with a tub of cubed beetroot.