make ahead dinner

Take weeknight dinners up a notch with these comforting melt-in-the-middle fishcakes. The hidden rarebit centre is filled with oozing mozzarella and a splash of Worcestershire sauce, for added richness.

Melt-in-the-middle fishcakes

For the fishcakes

maris piper potatoes,

sustainable

milk

tbsp capers, drained and roughly chopped

parsley, leaves

lemon

dried breadcrumbs (e.g. panko)

Rapeseed oil

Chips and salad to serve

For the rarebit melting middle

mature cheddar, grated

Dijon mustard

tbsp Lea & Perrins Worcestershire sauce

grated mozzarella (the dry kind

You’ll also need…

Mini food processor

For the fishcakes, put the potatoes in a large saucepan and cover with cold water, then bring to the boil and simmer for 15-20 minutes until tender. Drain and tip into a large mixing bowl, mash well and set aside. Meanwhile, put the smoked haddock in a separate saucepan and cover with the milk. Bring just to the boil, then turn off the heat and strain the milk into a jug. Add the fish to the bowl of mashed potato and leave to cool.

Meanwhile, put all the rarebit ingredients, including the Worcestershire sauce, in a mini food processor and whizz to bring together into a smooth thick paste. Scrape the mixture into a bowl and chill, covered, until needed.

Once the mash and haddock have both cooled, add the capers, parsley, lemon zest and egg yolks. Season (remember the haddock will be salty), then stir everything together. Shape into 6 even-size patties, cover and chill in the fridge for at least 30 minutes (see Make Ahead).

Once chilled, make an indent in the centre of each fish cake, then add a generous teaspoon of the rarebit mix to each. Gently shape the fishcake around the rarebit filling, forming it back into a patty, then return to the fridge for a further hour or until you’re ready to fry (see Make Ahead).

Heat the oven to 220C/200C fan/gas7. Spread some breadcrumbs on a large plate or board, then take a chilled fishcake and coat in the crumbs, pressing with your hands to help coat it evenly. Repeat with the remaining fishcakes and breadcrumbs.

Heat 2-3 tbsp oil in a non-stick frying pan and cook 3 fishcakes at a time for 2-3 minutes on each side until golden, taking care not to let them colour too much. Transfer the fishcakes to a non-stick baking sheet and finish cooking in the oven for 10-12 minutes or until they’re hot throughout and the middle is oozing. Serve with chips and salad, if you like.

Scrumptiously easy make-ahead burritos with beef, beans, salsa, and cheese are perfect for filling your freezer with homemade burritos.

Freezer Burritos

olive oil

onion onion

garlic, (finely minced)

beef

tomato salsa

(15-ounces each) pinto beans, (rinsed and drained)

water beef broth

cheddar cheese

(10-inch) flour tortillas

cooked white or brown rice, (optional)

Heat olive oil in a large skillet set over medium heat.

Add onions and cook for 2 minutes; stir in garlic and cook for 20 seconds.

Stir in the ground beef; cook until meat is browned, about 8 minutes, mixing and breaking up the beef with a wooden spoon.

Stir in the taco seasoning; then stir in the tomato salsa.

Reduce heat to a simmer and continue to cook for 2 minutes, or until mixture is heated through and a bit thickened.

Remove from heat and set aside.

Combine pinto beans and water (or beef broth) in a blender or a food processor; process for about a minute, or until mixture is smooth.

Add the beans mixture to the beef mixture and stir until combined.

Stir in the cheese.

Add two tablespoons of cooked rice, if using, to the center of each tortilla.

Add 1/2 cup of the beef mixture over the rice.

Fold the ends and sides over the filling and roll up.

Wrap each burrito in wax paper; then wrap in foil.

Place burritos inside a gallon-sized ziploc bag; label the bag with the date you made them.

Freeze burritos for up to 2 months.

This Roasted Beef features marinated pieces of beef that are roasted in the oven, along with some delicious veggies as a bonus, for the perfect dinner meal!

Easiest Roasted Beef Recipe (Effortless Meal with Veggies!)

seasoning

sea salt

pepper

2.5 lbs. – red potatoes

baby carrots

broccoli

parsley

½ cup – homemade mayonnaise

garlic

Let's start by prepping and marinating our beef first! Pat the beef dry with paper towels and cut the meat into 1-inch (2.5 cm) cubes and place it into a small glass bowl that has a lid.

Season it with Mrs. Dash seasoning, salt, and pepper. Cover the bowl with a lid and let the meat marinate for 2 - 4 hours in the fridge. You don't have to marinate it for that long if you're short on time.

How to Prep Beef for Roasted Beef

Preheat the oven to 400 F (204 C).

Start by rinsing broccoli, cutting it into florets, and placing it into a large bowl.

Next, rinse and scrub the potato with a vegetable brush. Cut the potato into 1-inch (2.5 cm) cubes, and add to broccoli florets.

Then rinse baby carrots and add to the potato and broccoli florets. Add mayonnaise, Mrs. Dash seasoning, salt, and pepper. Mix to combine.

This step is optional. Separate broccoli from potatoes and carrots. I personally prefer to add broccoli halfway through roasting time because we like broccoli a bit crunchy.

Place vegetables in a 13 x 18 baking sheet or roasting pan lined with parchment paper. Add seasoned meat and bake for 20 minutes at 400 F (204 C).

Remove the pan from the oven. Add broccoli florets and roast for additional 20 minutes.

Remove from the oven and serve hot and fresh.

How to Prep Veggies for Roasted Beef

What is done with the garlic cloves? I’m going to make this in a couple days and there is no mention of how or when to incorporate the garlic cloves. Thank you!

Really enjoyed this! Thanks for the recipe. I was a little hesitant about the idea of the mayo but glad I tried it. I used rainbow baby carrots, brussel sprouts instead of broccoli, and I added an onion. I drained the liquid partway through because it looked like the meat was boiling and I didn't want it to get tough. It only took 35 minutes for mine to get done and my oven tends to take longer. Looking forward to eating leftovers tomorrow.

We had this dish for dinner today and everyone liked it! I was surprised that 35 mins total was enough for both the lean meat and vegetables. I added broccoli after 20 mins and it tasted perfect. This time I used caribou cause that's what I took out of the freezer to use in this week's menu. Next time I'm making this dish with beef. I bet it's going to be even tastier. Thank you for this recipe. Another great idea to make dinners in a variety of ways. 

Has anyone complained about the rating system not allowing to put 5 stars? I keep on pressing on the 5th star and it stays blank, or only puts 3 stars selected. This is not my first time having this issue. I wonder why? Last time it took me over 5 minutes to finally leave a 5 star on one of your other recipes. 

Finally! Wow.

Perfect recipe for my busy life. Thank you!

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Melt-in-the-middle fishcakes

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Easiest Roasted Beef Recipe (Effort...

Top 3 make ahead dinner recipes from across the web

The most viewed make ahead dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Melt-in-the-middle fishcakes

Freezer Burritos

Easiest Roasted Beef Recipe (Effort...

The most viewed make ahead dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine