A collection of tips for making items in advance and storing in the freezer. 1. Freeze breadcrumbs in polythene bags for stuffings and bread sauce. Use brown bread for a change — the colour of the bread sauce may not be traditional but the taste is excellent. 2. Freeze pastry either in the rubbed-in stage for short crust or completed for puff pastry. It will keep for 3-4 months and needs only a few hours to thaw. 3. Store mince pies in a rigid container. They take only a few hours to thaw. 4. Freeze scones, teabreads and simple Victoria sandwich cakes. They make a welcome alternative to the rich fruit cake. 5. Make and freeze patés to use as starters or part of cold buffets. Loaves can be frozen whole or in slices; or for individual portions, make in ramekin dishes, remove and freeze. 6. Prepare a risotto mixture of brown rice, vegetables etc. Thaw, add cubed turkey and chopped nuts and re-cook for a quick meal. 7. Make and freeze concentrated vegetable soups. When defrosted thin to the required consistency with milk, vegetable stock, or stock from the turkey carcass. 8. Prepare and freeze vegetarian dishes for vegetarian visitors or to accompany meat or leftover turkey dishes.