Freeze for up to 2 months, thaw in the fridge for 12 hours, then bring to room temperature and bake for 20 minutes
- roasted red pepper pesto
- 75g Parmesan
- salmon fillets with skin
- small jar light mayonnaise
Makes 12-16, stack cooked pancakes with greaseproof paper between each one, wrap the stack in cling film and freeze for up to 3 months. Defrost for 1 hour at room temperature to use
- 150g plain flour
- caster sugar
- 300ml full-fat milk
- eggs
Freeze for up to 1 month, then defrost for 24 hours and reheat for 40 minutes. To eat straightaway, continue cooking at step 3 for 35 minutes instead of 5, then garnish with thyme leaves
- olive oil
- chicken pieces
- 100ml white wine
- x 400g cans chopped tomatoes
- bay leaves
- 100ml fresh chicken stock
- good pinch of sugar
Freeze for up to 1 month, then defrost for 24 hours and reheat for 35-40 minutes. To eat straightaway, put the dish in the oven preheated to 200˚C/fan 180˚C/gas 6 at the end of step 3, and bake for 25 minutes
- 50ml double cream
- 200ml semi-skimmed milk
- plain flour
- olive oil
- 50g butter
- chopped fresh parsley
freeze, without the chilli garnish, for up to 3 months
- small handful of chopped fresh coriander
- 200ml coconut milk
- cumin seeds
- 50g basmati rice
- turmeric
- 40g butter or ghee
- 120g yellow split peas
Makes 40-45, freeze the cooked muffins for up to 1 month, defrost in the fridge overnight, then serve at room temperature
- wholegrain mustard
- baking powder
- 225g self-raising flour
- 150ml semi-skimmed milk
Makes 28, once cooked, freeze for up to 1 month, then defrost at room temperature and reheat at 200˚C/fan 180˚C/gas 6 for 5 minutes
- 125g mascarpone
- 50g fresh basil leaves
- olive oil
- 25g pine nuts
freeze for up to 2 weeks, then defrost for 24 hours and bake for 50 minutes
- 900ml milk
- 250g fresh lasagne pasta sheets
- 85g butter
- 60g plain flour
- black peppercorns
- fresh thyme
- gratings fresh nutmeg
- fresh bay leaves
freeze for up to 1 month, then defrost in the fridge for 24 hours and reheat for 15-20 minutes until piping hot
- 7.5cm piece cinnamon stick
- tomato purée
- 700g lean lamb mince
- 25g creamed coconut
- sunflower oil
- cayenne pepper
- garam masala
- coriander seeds
- cumin seeds
- ground turmeric
freeze for up to 1 month, defrost for 24 hours and reheat for 5 minutes
- 100ml coconut cream
- good pinch of cayenne pepper
- 200g can chopped tomatoes
- 225g dried red lentils
- sunflower oil
- turmeric
- ground cumin
- ground coriander