Five foods you should never cook straight from the freezer, experts warn

After a busy day, many households reach for items from the freezer for a quick dinner. New guidance from Which?, supported by the Food Standards Agency, emphasizes that freezing can be a convenient way to reduce waste and preserve nutrition, but not all foods can be cooked directly from frozen. The consumer champion highlights five common items that should always be defrosted before cooking, noting that defrosting mistakes can lead to uneven heating and increased food-safety risks. The advice also points to a broader list of foods that can be cooked from frozen, serving as a practical contrast for home cooks.

1. Chicken. Raw chicken should never be cooked from frozen, Which? explains, citing the risk of uneven cooking and bacterial growth. The exterior can heat quickly while the interior remains undercooked, creating conditions for pathogens such as campylobacter and salmonella. The recommended defrosting method is fridge thawing, which can take a day or longer depending on the cut. Room-temperature defrosting is explicitly discouraged due to safety concerns. While processed chicken products like nuggets or burgers may go straight into the oven, raw poultry requires careful planning to ensure it reaches a safe internal temperature throughout.

2. Sausages. Some sausages arrive frozen and are safe to cook directly from the freezer, but home-frozen sausages generally must be defrosted before cooking. If you need to cook them immediately, use the microwave’s defrost setting first, then finish in the oven or pan. If you plan to thaw and cook later, the fridge is the preferred method. The key check is to ensure the centers are fully thawed before cooking, as uneven thawing can still leave cold spots that harbor bacteria. This guidance reflects a broader caution that not all frozen meat products are suitable for direct-from-frozen cooking.

3. Mince. Ground meat is a versatile staple for dishes such as lasagna or chilli, but blocks of mince are dense and can cook unevenly if not defrosted. Which? emphasizes defrosting to avoid large, cold cores that may remain undercooked when heated. Like chicken, undercooked mince increases the risk of foodborne illness. Whether you’re preparing a pasta bake or a meat sauce, defrosting helps ensure the entire portion reaches a safe, uniform temperature.

4. Prawns or shellfish. While some packets of prawns are labeled for direct-from-frozen cooking, most shellfish should be defrosted before cooking. Cooking prawns straight from frozen can cause the outer layers to become tough while the centers stay cold, raising the risk of harmful bacteria surviving. For best results, thaw prawns in the fridge overnight, or use the microwave’s defrost setting if you plan to cook them immediately after thawing. Proper defrosting helps maintain texture and safety in seafood dishes.

5. Homemade frozen meals. Batch-cooked and frozen meals offer convenience and cost savings, but they can present a greater risk when large, dense portions cook from frozen. This is especially true for layered dishes containing dairy or minced meat, such as lasagne or cottage pie. The Food Standards Agency advises that, with homemade meals, cooks should verify that the food is fully cooked and steaming hot throughout before serving. Dense layers can trap cold pockets if not properly thawed, which underscores the importance of thorough defrosting or controlled cooking from thawed portions.

Experts note that the central message is not to abandon freezing but to approach defrosting with a clear plan. Fridge thawing remains the safest method for most proteins, while microwave defrosting can be appropriate when cooking immediately afterward. The FSA stresses the importance of cooking food to a safe internal temperature and ensuring even heating to reduce the risk of foodborne illness.

In addition to the items that should not be cooked straight from frozen, Which? also identifies several foods that can be cooked from frozen without defrosting in many cases. These include sliced bread or rolls, most vegetables and herbs, cream, prepackaged ready meals and frozen fish fillets, and fruit. For these foods, the defrosting requirement is less stringent, though cooks should still follow package guidance and verify that heat reaches all parts of the food. The distinction underscores that freezer routines should be tailored to the type of item and its density, moisture content, and fat distribution.

Overall, consumers are urged to plan ahead for meat and seafood dishes that will be cooked from frozen. This means checking package directions, considering the size and density of portions, and allowing sufficient time for safe thawing in the fridge. When in doubt, defrosting before cooking is a prudent default that aligns with food-safety guidance and aims to deliver evenly cooked, safe meals for the family.