freezable meals

Freeze the dhal base of this curry for busy weeknights. It's cheap, easy and really versatile – simply defrost and add prawns, veg or meat

One-pot prawn & lentil curry

dried red lentils

sunflower oil

onion,

garlic

ginger,

¼ tsp ground turmeric

¼ tsp chilli powder (we used Kashmiri chilli powder)

cumin seeds

tbsp coriander

tomato purée

tamarind paste

can chopped tomatoes

chicken or vegetable stock cube

tbsp garam marsala

coriander

Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak. Meanwhile, heat 2 tbsp oil in a shallow casserole or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.

Rinse the soaked lentils again until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 600ml water (use some to swill out the tomato can) and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook down into the sauce. Stir through the garam masala. Can now be left to cool completely, then chilled for up to three days or frozen for up to six months (see below).

To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan until simmering (see below), then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions (see recipe below) to serve.

Combine two Italian classics - parmigiana and lasagne - in this veggie bake. It's ideal for batch cooking as you can freeze it before or after baking

Aubergine parmigiana lasagne

large aubergines, trimmed and thinly sliced lengthways

olive oil

vegetarian mozzarella,

vegetarian Italian-style hard cheese, grated

basil, leaves

lasagne sheets (egg lasagne sheets

garlic cloves,

golden caster sugar

tbsp red wine vinegar

tomatoes

For the sauce, heat the oil in a large pan over a medium heat and fry the garlic for 1 min until golden. Add the sugar and vinegar, simmer for 30 seconds, then add the tomatoes. Season with salt and return to a simmer. Bubble for 10 mins, then remove from the heat and set aside. Can be prepared up to two days ahead and chilled.

Heat a griddle or large frying pan over a medium-high heat. Brush the aubergine slices on both sides with the olive oil and season with a little salt, then griddle in batches until the slices are softened and slightly charred (ensure the heat isn’t too high or the aubergine will char before it softens). Transfer the cooked slices to a plate as you go.

To assemble, lay a third of the aubergine slices over the base of a rectangular or square gratin dish, then pour over a third of the sauce. Scatter with a small handful of both cheeses (you’ll want to keep most of the cheese for the top) and half the basil, then top with half the lasagne sheets. Repeat once more, then finish with a final layer of aubergines topped with the rest of the sauce. Scatter over the remaining cheese. After leaving to cool completely, the dish can be covered and chilled for up two days or frozen for up to three months. Defrost fully before cooking.

Heat the oven to 200C/180C fan/gas 6. Put the dish on a baking tray and bake for 30 mins until the cheese is golden and the sauce is bubbling at the edges. Leave to cool for at least 10 mins, then scatter with the reserved basil and serve. The cooked lasagne will keep frozen for up to three months, covered with foil. Defrost thoroughly, uncover and bake as stated above. Or to cook from frozen, bake at 180C/160C fan/gas 4 for 40 mins. Remove the foil, turn the oven up to 200C/180C fan/gas 6 and bake for a further 30 mins.

Prep, assemble and freeze this meat-free dish in advance for busy days when you need an easy family meal – simply defrost in the fridge overnight, then bake

Vegetable bake

celeriac,

cauliflower,

maple syrup

leeks,

chestnut mushrooms, sliced

thyme

dry white wine

unsalted butter

plain flour

whole milk

extra-mature cheddar, grated

sourdough, blitzed to breadcrumbs

Heat the oven to 200C/180C fan/gas 6. Toss the celeriac, cauliflower florets and stems, the garlic and maple syrup with 1 tbsp of the olive oil in a roasting tin, and season well. Roast for 30-35 mins until the veg is caramelised. Remove from the oven, fish out the roasted garlic cloves, then mash them on a chopping board with a fork and set aside. Tip the rest of the roasted veg mixture into a baking dish.

Meanwhile, heat the remaining oil in a large frying pan over a medium-low heat and cook the leeks, mushrooms and thyme sprigs for 10-15 mins until the veg has softened. Turn up the heat slightly for 5 mins to caramelise the mushrooms and leeks, then carefully pour in the white wine.

Cook until the wine has almost completely reduced. Stir in the butter and, when it begins to foam, add the flour. Cook for a few minutes, stirring. Gradually pour in the milk, stirring well after each addition. Bring to a gentle simmer and cook for 5 mins, stirring often until thickened. Remove from the heat, add the mashed roasted garlic and the cheddar, and stir until the cheese has melted. Season well. Roughly chop the cauliflower leaves and stir these through the sauce.

Pour the cheese sauce into the baking dish with the roasted veg, and stir to combine. Sprinkle over the sourdough crumbs, then return to the oven for 15-20 mins, or until the top is golden and the sauce is bubbling at the edges. Serve alongside roast chicken, or as a main with a green salad on the side. To freeze, leave to cool completely in the dish, wrap well and freeze for up to three months. Defrost completely in the fridge overnight, then bake as directed.

Make the popular Italian-American pasta dish, chicken alfredo. We’ve used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too

Chicken, spinach & bacon alfredo pasta bake

bacon

boneless, skinless chicken thighs

oregano

chicken stock cube

double cream

short pasta (we used rigatoni)

parmesan grated

Dijon mustard

baby spinach

breadcrumbs

tomatoes chopped

Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.

Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.

Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.

Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.

Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.

Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.

Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).

To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.

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One-pot prawn & lentil curry

Aubergine parmigiana lasagne

Vegetable bake

Chicken, spinach & bacon alfredo pa...

Top 4 freezable meals recipes from across the web

The most viewed freezable meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-pot prawn & lentil curry

Aubergine parmigiana lasagne

Vegetable bake

Chicken, spinach & bacon alfredo pa...

The most viewed freezable meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine