The freezer’s a happy hunting ground for this fragrant, one-pan spinach and peas dish in a sweet-sour hot sauce, and light sponge cakes with whipped vanilla cream and frozen berries

The freezer, to my mind, serves one of three purposes. The best-case scenario is that it’s home to a stash of neatly labelled and perfectly portioned meals for the weeks to come, and the worst-case scenario is that it’s the place where food goes to die. In between these two extremes, we have purpose three: namely, it provides space for all those ice trays that the last person to use failed to refill and, crucially, a home for a frankly ridiculous number of bags of peas, half a bag of spinach and last summer’s berries. Here are two recipes for the latter.