Freeze for up to 1 month, thaw and serve at room temperature
- 300g shelled walnuts
- 220g golden caster sugar
- brandy
Makes 6-8. Freeze in a sealed food bag for up to 2 months. Thaw at room temperature, then warm through or toast.
- fast-action dried yeast
- caster sugar
- 400g plain flour
- large sprigs fresh rosemary
- extra-virgin olive oil
Lay the uncooked gnocchi on a floured baking sheet and open-freeze. When solid, pop in a food bag and freeze for up to 1 month. Cook from frozen for 2-3 minutes, until they float
- 200g butter
- salt
- finely chopped fresh sage
freeze in ice cube trays, then pop out and freeze in a plastic bag
- grated fresh Pecorino cheese
freeze in portions
- 200g boned pork loin or shoulder
- 200g prosciutto crudo
- 100g unsalted butter
- double or single cream
- 1kg tagliatelle pasta
Freeze for up to 1 month, make the shards on the day
- 225ml full-fat milk
- 284ml carton double cream
- medium egg yolks
- seed of 1 vanilla pod
- 125g caster sugar
- Maldon sea salt
Freeze raw koftas on skewers for up to 3 months. Defrost thoroughly then fry until cooked through
- 500g lean minced lamb
- 200g natural Greek yogurt
- small handful chopped fresh mint
- large carrot
- turnip
- sunflower oil
- squeeze of lemon juice
Freeze, cooked, for up to 3 months. Defrost thoroughly then re-heat until piping hot
- 5cm piece cinnamon stick
- 400g can chopped tomatoes
- 50ml white wine
- 1kg lean minced lamb
- olive oil
- 75g unsalted butter
- 75g plain flour
- 568ml full-fat milk
freeze for up to 2 months, defrost at room temperature for 8 hours and bake for 50 minutes
- 600g waxy potatoes
- about 350g young leaf spinach
- finely grated zest of 1 lemon
- 60g butter
- 50g flour
- 500ml semi-skimmed milk
Freeze for up to 2 months, cook from frozen for 25 minutes. To eat straightaway, skip step 4 and cook for 15 minutes
- x 125g skinless salmon fillets
- sheets fresh filo pastry
- chopped fresh coriander
- finely grated zest of 1 lime
- Thai red curry paste