It's a question of balance......

I believe freezers are an essential part of today's kitchen (certainly more needful than a dishwasher and definitely more than a microwave) but not always an unalloyed joy. All those BOGOF bargains, seasonal surplus and over-production from the gardens of friends can find a home in its cavernous depths.
Unfortunately, things will also get lost in those same cavernous depths. Small items slide effortlessly to the bottom and large items burst inexplicably from their (quite often unmarked) bags. Unsold goods from the Market can be tucked inside for another day. But there is a temptation to use what easily comes to hand which results in oddly coloured, strangely shaped miscellanea bobbing to the surface when one is finally driven to attack the encroaching frost, in an ambitious urge to create some order. And of course the cleaning itself holds many challengers for those of normal stature who live in a world designed for/by giants.
Balance. An unexpected use for a soup ladle and an ice cream carton, whilst ones feet are dangling in the air, and the last of the debris is scooped from the base. Then the quiet satisfaction when all the oddness is out of sight (in the bin), the ice is melting in the grid, some forgotten treats have emerged (homemade spiced cranberry sauce which makes a lush chocolate cake) and the fingers are slowly thawing out on the Aga. A renewed knowledge of the contents and space to find a home for the second pack of cherry rock cakes left over from Friday (the first was eaten when we got home, naturally).
I make rock cakes because they are quick, simple and my scones do not sell at the Market - too crumbly and not round. I use a wonderful recipe from John Tovey and they are the best scones, but have to be patted in to shape and cut in to triangles. Jam and cream can be tricky (too crumbly to cut) but we manage.
So the rock cake recipe comes from 'Home + Freezer Digest', a little magazine I used to get, full of great ways to feed lots of mouths for little cash. Originally, it used mixed fruit but I like glace cherries - they look cheerful and artistically placed, would be fun for Red Nose Day.  Do try.

Just Rock Cakes

8 oz self-raising flour
4 oz soft margarine
2 oz granulated sugar
3 oz glace cherries, quartered (or 4 oz mixed dried fruit)
1 egg
1 tablespoon milk
1 oz approx demerara sugar, to finish

Put all ingredients except demerara sugar in to a large bowl. Beat until mixed and stiff - if too dry, add extra tablespoon milk. (Or you can cream fat + sugar, add egg, then fruit and flour. Add milk last.) Using two teaspoons, shape in to 12 rough mounds on a foil lined baking sheet. Sprinkle each with the demerara sugar.
Bake gas no.6 for about 15 mins till golden in colour at edges. (Aga, third shelf up, top oven, for 7 minutes, turn and cook further 5 minutes approx.)
If not devoured warm, will freeze for up to four months.
Easy-peasy!