freezable recipe

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Cottage pie

olive oil

¼kg beef mince

onions,finely chopped

carrots,chopped

celery sticks,chopped

garlic cloves,finely chopped

tbsp plain flour

tomato purée

large glass red wine(optional)

beef stock

Worcestershire sauce

few thymesprigs

bay leaves

1.8kg potatoes,chopped

milk

butter

strong cheddar,grated

nutmeg

Heat 1 tbsp olive oil in a <a href="http://www.bbcgoodfood.com/content/top-five-saute-pans">large saucepan</a> and fry 1¼ kg beef mince until browned – you may need to do this in batches. Set aside as it browns.

Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> well, then allow to <a href="https://www.bbcgoodfood.com/review/best-steamers">steam-dry</a> for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

Spoon the meat into 2 <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dishes</a>. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer

Spaghetti & meatballs

pork sausages

kg beef mince

onion, finely chopped

½ a large bunch flat-leaf parsley, finely chopped

parmesan, grated, plus extra to serve (optional)

breadcrumbs

eggs,

olive oil,

garlic cloves, crushed

tomatoes

milliliters red wine (optional)

tbsp caster sugar

½ a large bunch of flat-leaf parsley, finely chopped

few basil leaves (optional)

First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>.

Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.

Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> – the meatballs will brown better if spaced out a bit.

Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.

Meanwhile, make the sauce. Heat the olive oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large saucepan</a>. Add the garlic cloves and sizzle for 1 min.

Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.

Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.

Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra <a href="https://www.bbcgoodfood.com/glossary/parmesan-glossary">parmesan</a> and a few basil leaves, if you like.

Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

Yogurt & almond chicken curry

green chillies

ground almonds

ginger

garlic

single cream

vegetable oil

onion

cloves

cardamom pods

cinnamon

tsp garam masala

skinless, boneless chicken thighs

full-fat natural yogurt

pack coriander

bread

Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.

Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.

Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.

Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea

Raspberry bakewell slice

pack sweet shortcrust pastry

raspberry jam

frozen raspberries, just thawed

flaked almonds

apricot jam

butter, very soft,

golden caster sugar

self-raising flour

tsp baking powder

almond extract

eggs, beaten

Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.

Bake the pastry for 8-10 mins until it‘s cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.

For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months – overwrap the tin with baking parchment and foil beforehand.

To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

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Top Tags

Cottage pie

Spaghetti & meatballs

Yogurt & almond chicken curry

Raspberry bakewell slice

Top 4 freezable recipe recipes from across the web

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

Top Tags

Cottage pie

Spaghetti & meatballs

Yogurt & almond chicken curry

Raspberry bakewell slice

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