But, let's be honest, working parents have been in a relationship with their freezer since time eternal - or they should have been - the freezer makes planning ahead so much easier. And planning ahead makes everything else so much easier.

Two of my favourite - and most used - cookbooks are from the Frostbite series, by Australian author Susan Austin. I purchased them both when the now almost grown children were babies, her tuna pasta is still our go-to recipe, it's cooked at least once every couple of weeks, some 12 years on. And it freezes like a treat.

When planning ahead, it's sensible to plan some meals which can be frozen. Not all meals freeze well. When you are selecting recipes, think saucy, easily re-heatable dishes such as lasagnes, curries, bolognese, chilli, dahl, soups, saucy pasta dishes, pies and stews. Cream-based soups and sauces don't always freeze well, or some noodle-based dishes. For some dishes, you may just like to freeze the sauce and add to freshly cooked pasta, rice or noodles.

One good trick is to freeze portions in individual reusable freezer bags, particularly for those nights where dinner times are staggered when everyone is rushing about with different commitments.

Another good tip is to pre chop vegetables and freeze them. I often get the food processor out and chop onions and freeze them in little bags I've portioned up. When a recipe calls for a small portion of celery but you have to buy the whole bunch, finely chop and freeze. Might not be suitable for salads and the like but the ingredients of a good mirepoix are all easily frozen.

And don't forget to pay attention to food safety guidelines about how long you can store food for, and the safest way to defrost food.