I bought a heap of vegetables shortly before we went into lockdown in New Zealand with the intention of preparing batches of one meal for immediate consumption and at least two for the freezer. I also made two huge batches of soup because I had a large supply of home-made stock. So the freezer is now crammed with beef stew, shepherds pie, cauliflower cheese, leek, carrot and potato soup, onion soup, several bags labelled chicken thing and spicy chicken thing, chilli con carne, Chinese chicken and some other stuff that comes as a pleasant surprise when I rummage in the drawers. There is also a drawer of raw meat and a drawer of raw fish.
I passed a plastic box of the leek, carrot and potato soup on to my ex – a regular visitor before the lockdown – and plan to deliver some more bits and pieces to him now that our car has been repaired; we collected it the day before the lockdown. (They can be left outside on the steps or in the covered bit outside his house.) He can cook but only basics. Not that there is anything wrong with basics, but they can get boring and I, as a professional cookbook author, have a somewhat larger repertoire. I still have some veggies in the salad drawer of the fridge and shall probably use them up tomorrow.
Meanwhile, he is ordering deliveries, which are not yet a problem here, but he is choosing to do some of his shopping personally at the supermarket. Our daughter has told him off, then contacted me so that I could tell him off because that is just silly, except in the case of things like milk and, maybe bread. As a family, we are watching out for each other and certainly not wasting food.