By freezing leftovers before they go bad, you're saving food, time and money, but all that good work will go to waste if you're not freezing your food properly.
Some mistakes mean that your fridge uses more energy than it should, while others may risk you falling ill - if you don't defrost food correctly, for example.
All are easily avoided though, so read our round-up and make the most of your freezer and your food.
If you want to get the most out of your food, the temperature in your freezer needs to be between -18°C and -20°C.
At this temperature range your food will be safely stored, as the cold prevents most bacteria from growing or producing toxins and the chemical reactions that lead to spoilage are slowed down.
Fortunately, most of the freezers we've tested have an accurate recommended thermostat setting, but room temperatures can vary widely over the course of a day and at different times of the year, and this proves the downfall for many freezers.
Some struggle to maintain an even temperature, causing food to partially thaw and re-freeze as the temperature outside fluctuates.
If you suspect this might be the case with your freezer, consider buying a freezer thermometer to check its temperature as the outside temperature rises or falls to extremes.
If it's time for a new freezer, our expert freezer reviews will help you find models that excel at maintaining a stable temperature all year round.
Avoid cramming every drawer or shelf so full of produce that it prevents air from circulating properly.
This could force the compressor to work overly hard and may eventually lead to a fault.
That said, a fuller freezer will work more efficiently than a sparsely filled one, so aim for a happy medium when filling it up.
The closer to its peak quality you freeze an item, the better it will be when defrosted. When unpacking your shopping, try and identify food you won't use right away and get it into the freezer as soon as possible.
Also be sure not to ignore use-by dates. Freezing won't kill off bacteria and toxins, so any that have developed on your food after the use-by date will still be there once it's thawed. Don't risk it.
Identifying exactly what food makes up that frozen block in a frosted freezer bag can be a tricky task, especially months after you've frozen it.
Clearly labelling bags or containers before freezing will help cut out the guesswork.
Struggling to find room in the freezer after a big shop is just one of life's little niggles. But there's hope.
Frozen food often comes in a box and a bag. Recycle the box before you put the food in the freezer and you'll have more space for other food.
Often the items are loose in a box, such as fish fingers. If you open a box but don't use everything, consider transferring unused items to a freezer bag and then ditching the box.
Recently cooked food should be left to cool on the counter for a maximum of one to two hours before freezing. Otherwise, the warmth will send the temperature in the freezer skyrocketing.
Not only will that compromise the quality of other food inside by potentially thawing it slightly, but it will also force your freezer to work harder to cool down, pushing up your energy bills.
Consider splitting leftovers into individual portions, so you can defrost just what you need later on.
When you take your food out of the freezer, it's important to defrost it safely before cooking or eating it.
Avoid defrosting food at room temperature, as most bacteria on your food will grow at temperatures of above 8°C, putting you at increased risk of food poisoning.
The safest way to defrost food is in the fridge. It's best to plan ahead for this and allow enough time for food to fully defrost.
Small items can defrost overnight, but others can take a day or two. Large items like turkeys can take up to four days to fully defrost in a fridge.
Alternatively you can thaw food in a microwave using the defrost setting. If you opt for this method, make sure you are ready to cook it immediately after as the microwave could raise the temperature of the food to a level where bacteria can start to flourish.