Beef

Beef lasagne

I started cooking this dish in my teens and many people have been dying to get their hands on the recipe. Give it a try and I guarantee it will impress. Once, while cooking it for my sister Natalie, we had no wine in the house, so I added a big splash of whisky. Well, this turned out to be the key to making it so special!
  1. Heat the oil in a large frying pan over a medium heat and fry the onions until translucent.
  2. Add the cloves and garlic and cook for a further minute.
  3. Turn the heat up high and add the mince. Stir until the mince is browned, breaking up any large clumps with a fork.
  4. Once browned, add the rest of the bolognaise ingredients, breaking up the tomatoes with a spoon.
  5. Bring the sauce to the boil, then turn the heat down to medium and simmer uncovered for 25 minutes, stirring occasionally. Do not let the sauce dry out completely.
  6. Meanwhile, make the fresh pasta (if using) and the white sauce.
  7. Preheat the oven to 180 ºC.
  8. In a shallow rectangular or square casserole dish, alternate layers of bolognaise, pasta and white sauce. You will get two layers of each, ending with a layer of white sauce. Top with the grated cheese and bake in the oven for 30 minutes or until bubbly and golden. If using shop-bought pasta, cook as per the instructions on the packet, normally 45 minutes.
  9. Serve with a Greek salad and French loaf.

Serves 6

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

This is best if frozen before baking, however, you can bake and then freeze. Allow to cool, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and bake as per the recipe.

Cottage pie

Children love this meal. The tomatoes keep the mince moist.

  1. Heat the oil in a large frying pan over a medium heat and fry the onions until soft.
  2. Turn the heat up high and add the mince. Stir until the mince is browned, breaking up any large clumps with a fork.
  3. Add the pepper, chicken noodle soup and water and cook for 25–30 minutes, stirring until the mixture thickens – it mustn’t be runny.
  4. Preheat the oven to 180 ºC.
  5. In a separate saucepan, boil the potatoes in water over a medium heat for 15–20 minutes or until soft. Poke them with a skewer to confirm that they are done.
  6. When cooked, drain the potatoes and add the eggs, margarine or butter, salt and pepper. Mash the potatoes and then whisk them to create a fluffy texture.
  7. Place the cooked mince in a casserole dish and cover with the slices of tomato. Top with the mashed potatoes, ensuring that all the edges are sealed with mash.
  8. Bake for 30–45 minutes or until golden on top.
  9. Serve with glazed carrots and peas.

Serves 6

Increasing quantities

You can double or even triple all the ingredients without making any adjustments.

Freezing

This is best if frozen before baking. Allow to cool, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and bake as per the recipe.

Cottage pie no. 2

This is a good way to get extra vegetables into your children.

  1. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute.
  2. Turn the heat up high and add the mince. Stir until the mince is browned, breaking up any large clumps with a fork.
  3. Add the carrot, green pepper, mushrooms, Worcestershire sauce and prepared stock.
  4. Bring to the boil, reduce the heat and simmer for 20 minutes until the vegetables are soft.
  5. Preheat the oven to 180 ºC.
  6. In a separate saucepan, boil the potatoes in water over a medium heat for 15–20 minutes or until soft. Poke them with a skewer to confirm that they are done.
  7. When cooked, drain the potatoes and add the eggs, margarine or butter, pepper and salt. Mash well and then whisk to create a fluffy texture.
  8. Place the cooked mince in a casserole dish and top with the mashed potatoes. Ensure that all the edges are sealed with mash.
  9. Top with the grated cheese and bake in the oven for 30–45 minutes or until golden on top.
  10. Serve with a salad.

Serves 6

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

This is best if frozen before baking. Allow to cool, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and bake as per the recipe.

Boerewors curry

My husband Luis created this dish. He has been making me curry once a week for the past 19 years. This curry makes an excellent camping meal and is good enough to serve to guests.

  1. Heat the water in a large frying pan and fry the boerewors on both sides until all the water has evaporated and the boerewors has browned. Remove from the heat and set aside to cool.
  2. In another large frying pan, heat the oil over a medium heat and fry the onions until golden brown. Add the chillies (if using), ginger-garlic paste, cardamom, cloves and curry powder. Fry for about 1 minute.
  3. Add the tomatoes, breaking them up with a fork, the curry leaves and salt. Reduce the heat and simmer for 20 minutes until a fairly thick sauce has formed.
  4. Cut the cooled boerewors into large chunks and add them to the tomato gravy. Cook for a further 10 minutes.
  5. Serve with fried eggs, beans and toast.

Serves 4

Increasing quantities

You can double the ingredients, but use:

3 onions instead of 4

max. 5 chillies (no more than this or the dish will be unpleasantly hot)

6 whole cloves instead of 8

2 stalks curry leaves instead of 4

11⁄2 tsp salt instead of 1 tsp

Freezing

Allow to cool, divide between freezer-friendly containers, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the microwave or in a saucepan on the stove until warmed through.

Moussaka

You can replace the brinjal with peeled potato slices if preferred.
  1. Sprinkle salt on both sides of the brinjal slices and place on a baking tray. Leave for 30 minutes to remove the bitterness.
  2. Rinse and dry the brinjal slices, and return them to the baking tray. Brush both sides of each slice with some of the oil and grill in the oven, turning halfway, until golden brown on each side. Set aside.
  3. Heat the remaining oil in a large frying pan over a medium heat and fry the onions until soft.
  4. Turn the heat up high and add the mince. Stir until the mince is browned, breaking up any large clumps with a fork.
  5. Add the wine or vinegar, tomato purée, parsley, mint and cinnamon and cook for 25–30 minutes.
  6. Meanwhile, make the white sauce. Allow to cool slightly, then beat in the eggs.
  7. Preheat the oven to 180 ºC.
  8. Place the cooked mince in a casserole dish, layer the brinjal slices on top and cover with the white sauce.
  9. Top with the grated cheese and bake in the oven for 45 minutes until golden brown.
  10. Serve with a Greek salad and crusty bread.

Serves 6

Increasing quantities

You can double the ingredients, but use:

3 Tbsp chopped fresh parsley instead of 4 Tbsp

2 Tbsp chopped fresh mint instead of 8 tsp

11⁄2 tsp ground cinnamon instead of 2 tsp

Freezing

This is best if frozen before baking, however, you can bake and then freeze. Allow to cool, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and bake as per the recipe.

Beef and butternut pie

The filling can be used as a stew and served with rice.

  1. Heat the oil in a large frying pan over a medium heat and fry the onions until soft.
  2. Add the meat and brown it in batches, then add the peppercorns (can be omitted if serving children) and stock and, if necessary, additional water to cover.
  3. Bring to the boil, reduce the heat and simmer for 45–60 minutes until the meat is tender.
  4. Add the butternut and cook for a further 15–20 minutes until the butternut is soft, but not falling apart.
  5. Turn the heat off and add the sago, but don’t remove from the stove plate. After about 10–15 minutes the sago will have turned into jelly-like balls.
  6. Season to taste and allow to cool.
  7. Preheat the oven to 200 ºC.
  8. Roll out the puff pastry on a floured surface and line the base of three pie dishes.
  9. Cut another piece of pastry to fit the top of each dish.
  10. Spoon in the cooled beef mixture, distributing it evenly between the three dishes.
  11. Run a wet finger around the rim of the pastry base and position the pastry lid on top, pressing the edges firmly to seal. Make a small hole in the centre or prick with a fork.
  12. Brush the beaten egg over the pastry.
  13. Bake the pies in the oven according to the directions on the puff pastry wrapping, normally 35–40 minutes. Remove the pies from the oven and allow to rest for 10 minutes before slicing.
  14. Serve with rice and a green salad.

Makes 3 x 23 cm-diameter pies, serving 5–6 each

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

Freeze the pies before baking. Brush with the beaten egg, cover the pies with clingfilm and label before freezing. Do not defrost before baking as this can cause the pastry to go soggy underneath. Bake as per the recipe.

Baked mince casserole

I used to hold children’s cookery classes and this was one of their favourites. They loved that they could impress Mom and Dad with this delicious meal.

  1. Preheat the oven to 180 ºC.
  2. Heat the oil in a large frying pan over a medium heat and fry the onions and green peppers until the onions are soft.
  3. Turn the heat up high, add the mince and cook until browned, breaking up any large clumps with a fork.
  4. Add the bay leaf, carrots, rice, parsley and milk and stir until well mixed.
  5. In a jug or bowl mix together the sugar, flour and tomato paste, then add the water ensuring the mixture is smooth. Add the salt and mixed herbs. Stir this into the meat mixture and simmer for 20 minutes.
  6. Add an additional 1⁄4 cup of water if the mixture is too dry and remove from the heat.
  7. Place the mixture in a casserole dish and bake in the oven for 30–45 minutes.
  8. Serve with a green salad.

Serves 4

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

Bake as per the recipe, then allow to cool. Cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the oven at 120 ºC for 30 minutes or in the microwave until warmed through.

Beef stroganoff

You can replace the mushrooms with green peppers, as the peppers impart a lovely flavour.

  1. Heat the oil in a large frying pan over a medium heat and add the onions and mushrooms or green peppers. Cover with the lid to allow them to sweat until soft.
  2. Turn the heat up high, add the beef strips and cook until their colour changes.
  3. Add the wine or beef stock and reduce for 2 minutes.
  4. Reduce the heat, add the milk and allow to simmer for 45 minutes. Don’t worry if the milk appears to separate; the sauce will come together when the cornflour is added.
  5. Add the tomato paste, paprika, salt and pepper.
  6. Simmer for a further 45–60 minutes, until the meat is tender.
  7. Add the cornflour paste and continue to cook, stirring until the sauce thickens. Turn off the heat and check the seasoning.
  8. Serve with tagliatelle or brown rice and a mix of carrots and peas.

Serves 5–6

Increasing quantities

You can double or triple the ingredients, but use:

5 Tbsp cornflour (if doubling)

6–8 Tbsp cornflour (if tripling)

Freezing

Allow to cool, divide between freezer-friendly containers, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the microwave or in a saucepan on the stove until warmed through.

Beef curry

This is a very tasty curry without too much heat!

  1. Heat the oil in a large frying pan over a medium heat and fry the onions until soft and brown.
  2. Add the ginger-garlic paste and curry powder and cook for 1 minute.
  3. Add the chutney and tomatoes and stir-fry until a thick gravy forms.
  4. Add the meat and cook until browned.
  5. Season with salt, add sufficient water to cover and simmer for about 1 hour or until the meat is tender.
  6. Add the potatoes and continue to simmer until they are soft. Remove from the heat and garnish with dhania.
  7. Serve with white rice and sambals or pickles.

Serves 5–6

Increasing quantities

You can double the ingredients, but use:

4–5 Tbsp curry powder instead of 6 Tbsp

6 tomatoes instead of 8

Freezing

Allow to cool, divide between freezer-friendly containers, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the microwave or in a saucepan on the stove until warmed through.

Pepper steak pie

This recipe was inspired by a pie I bought from Spar about 20 years ago. This is an unusual take on the pepper steak pie, without the heat.

  1. Heat the oil in a frying pan over a medium heat and gently fry the onions and green peppers until soft. Cover with the lid to allow them to sweat.
  2. Add the beef strips, peppercorns (if using) and stock.
  3. Bring to the boil, reduce the heat and simmer for about 1 hour or until the beef is tender. Season to taste.
  4. Add the cornflour paste to thicken the mixture.
  5. Set aside and allow to cool.
  6. Preheat the oven to 200 ºC.
  7. Roll out the puff pastry on a floured surface and line the base of two pie dishes.
  8. Cut another piece of pastry to fit the top of each dish.
  9. Spoon in the cooled beef filling, distributing it evenly between the two dishes.
  10. Run a wet finger around the rim of the pastry base and position the pastry lid on top, pressing the edges firmly to seal. Make a small hole in the centre or prick the pastry with a fork.
  11. Brush the beaten egg over the pastry.
  12. Bake the pies in the oven according to the directions on the puff pastry wrapping, normally 35–40 minutes. Remove the pies from the oven and allow to rest for 10 minutes before slicing.
  13. Serve with rice and seasonal vegetables.

Makes 2 x 23 cm-diameter pies, serving 5–6 each

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

Freeze the pies before baking. Brush with the beaten egg, cover the pies with clingfilm and label before freezing. Do not defrost before baking as this can cause the pastry to go soggy underneath. Bake as per the recipe.

Bobotie

This is my daughter Vicky’s favourite meal. The secret is the banana!

  1. Place the bread in a bowl, cover it with the milk and leave it to soak until needed.
  2. Heat the oil in a large frying pan over a medium heat and fry the onions until soft.
  3. Add the curry powder and cook for 30 seconds.
  4. Add the mince and brown, breaking up any large clumps with a fork. Stir continuously so that the curry powder does not stick.
  5. When the mince is browned, add the bread, jam, lemon juice and salt. Mix until the bread is well incorporated.
  6. Gently stir in the banana slices, trying not to break them up. Remove from the heat and place the mixture in a casserole dish.
  7. Preheat the oven to 180 ºC.
  8. To make the custard topping, beat together the milk, eggs and curry powder. Pour over the mince. Decorate with the bay leaves (these can be substituted with long thin slices of banana).
  9. Bake in the oven for 30–45 minutes or until the top is golden and the custard is set.
  10. Serve with yellow rice and salad.

Serves 6

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

Bake as per the recipe before freezing. Allow to cool, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the oven at 120 ºC for 30 minutes or in the microwave until warmed through.

Cheesy macaroni mince

Everyone’s favourite and so quick to make!
  1. Heat the oil in a large frying pan over a medium heat and fry the garlic for 1 minute.
  2. Turn the heat up high, add the mince and cook until browned, breaking up any large clumps with a fork.
  3. Add the tomato paste, sugar, ground cloves, wine (if using) and water.
  4. Stir well and bring to the boil. Reduce the heat and simmer for 15–20 minutes.
  5. Preheat the oven to 180 °C.
  6. Meanwhile, cook the macaroni according to the instructions on the packet and make the cheese sauce.
  7. Mix together all the ingredients in a casserole dish and bake in the oven for 20 minutes.
  8. Serve with a Greek salad.

Serves 8

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

This is best if frozen before baking. Allow to cool, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and bake as per the recipe.

Meatballs in tomato gravy

When shaping meatballs, wet your hands then the mixture won’t stick to you. Make extra meatballs for party snacks and serve with a dipping sauce.

  1. In a mixing bowl, combine all the meatball ingredients except the oil and, using your hands, shape the mixture into balls using a tablespoon as a measure.
  2. Heat the oil in a frying pan over a high heat and fry the meatballs until lightly browned. Remove from the heat and set aside.
  3. To make the gravy, heat the oil in another large frying pan over a medium heat and fry the onions, celery, carrots and garlic for 10–15 minutes until tender.
  4. Add the undrained tomatoes and the remaining ingredients.
  5. Bring to the boil, reduce the heat and simmer gently, uncovered, for 45 minutes.
  6. Discard the bay leaf and liquidise the gravy in a blender to make it smooth.
  7. Return the gravy to the pan and add the prepared meatballs. Simmer for 30 minutes over a low heat.
  8. Serve with mashed potatoes and seasonal vegetables.

Serves 4

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

Allow the meatballs in the gravy to cool. Divide between freezer-friendly containers, cover with a lid or clingfilm and label before freezing. Defrost and reheat in the microwave or in a saucepan on the stove until warmed through.

Alternatively, for a handy party snack, make a double quantity of meatballs without the sauce. Freeze the cooked meatballs in a suitable container. Defrost and gently reheat in a frying pan until warmed through. Serve with your favourite dipping sauce.

Goulash

Your family and any dinner-party guests will love this comforting winter dish.

  1. Preheat the oven to 160 °C.
  2. Combine the flour, salt, paprika and origanum in a mixing bowl, add the meat and toss to coat.
  3. Heat the oil in a large frying pan over a medium heat. Add the beef and brown it in batches, so as to avoid stewing the meat. Add the onions and more oil if necessary. Cook until the onions have softened.
  4. Add the remaining ingredients, except the yoghurt and parsley, and mix well. Add more water if the mixture is too dry.
  5. Transfer the mixture to a casserole dish and bake in the oven for 11⁄2 hours or until the meat is tender.
  6. Remove from the oven, stir in the yoghurt and sprinkle with the chopped parsley.
  7. Serve with mashed potatoes and peas.

Serves 5–6

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

Allow to cool, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the microwave or in a saucepan on the stove until warmed through.

Braised steak with mozzarella crust

Spaniards love anything with tomato, hence my husband Luis and his brother Joe love this dish. It is important to use a shallow casserole dish.

  1. Preheat the oven to 180 ºC.
  2. Strain the tomatoes, reserving the juices. Chop up the tomatoes and place them in a mixing bowl with the tomato and onion mix, herbs, garlic, salt and reserved tomato juice.
  3. Cover the bottom of a shallow casserole dish with half the tomato mix. Layer the steak portions on top. Then cover the steak with the remaining tomato mix.
  4. Cover the casserole dish and bake in the oven for 11⁄2 hours.
  5. In a separate bowl, combine the breadcrumbs and cheese and set aside for use later.
  6. After 11⁄2 hours, remove the casserole dish from the oven and sprinkle the cheese and breadcrumb mix over the meat. Return to the oven and bake uncovered for a further 30 minutes until the top is golden and crisp.
  7. Serve with crusty bread and a green salad.

Serves 4

Increasing quantities

You can double this recipe as many times as you wish without making any adjustments. Just ensure that you use shallow casserole dishes.

Freezing

Allow to cool, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat, covered, in the oven at 120 ºC for 30 minutes or until warmed through.

Braised oxtail

You can substitute the red wine with dry white wine or two cans of beer. All are equally delicious, offering just a slight variance in flavour. My friend Bridget always adds curry powder, on her husband’s request; she finds it adds something special to the dish.

  1. Combine the flour, salt and pepper in a bowl and use it to coat the oxtail.
  2. Heat the oil and butter or margarine in a large frying pan.
  3. Place the oxtail in the pan and fry over a medium heat until well browned. Remove from the pan and set aside.
  4. Fry the bacon in the same pan. Remove and set aside. Then fry the onions.
  5. Once the onions are soft, add the curry powder (if using) and fry for 1 minute.
  6. Return the oxtail and bacon to the pan and add the remaining ingredients, except the potatoes and carrots.
  7. Simmer for 11⁄2–2 hours until the meat is tender. Add the potatoes and carrots and cook until the vegetables are soft. Add additional water if the mixture is too dry. Season to taste.
  8. Serve with rice and a green salad.

Serves 8–10

Increasing quantities

You can double all the ingredients or, as this serves a large number of people, halve the recipe without making any adjustments.

Freezing

Allow to cool, divide between freezer-friendly containers, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the oven at 120 ºC for 30 minutes or in the microwave until warmed through.

Beef and vegetable soup

This soup is packed full of goodness without your children knowing!

  1. Place all the ingredients into a large saucepan.
  2. Add enough water to cover with two fingers above the meat and vegetables.
  3. Bring to the boil on the stove. Reduce the heat and simmer for about 11⁄2 hours or until the meat is tender.
  4. Remove the meat and bones. Cut the meat into smaller portions and discard the bones.
  5. Return the meat to the saucepan and cool slightly. Liquidise three-quarters of the soup and add this to the remaining soup and stir. This ensures a thick and chunky soup.
  6. Serve with hunks of bread.

Serves 5–6 as a main meal or 8–10 as a starter

Increasing quantities

You can double or even triple all the ingredients, however, always use only 2 bay leaves, as more can overpower the soup.

Freezing

Allow to cool, divide between doypacks, freezer bags or freezer-friendly containers, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat gently in a saucepan on the stove until piping hot.

Cannelloni

Cannelloni is a little classier than lasagne and your friends will be impressed that you went to all this effort.
  1. Heat the oil in a large frying pan over a medium heat and fry the onions until soft.
  2. Add the cloves and garlic and cook for a further minute.
  3. Turn the heat up high and add the mince. Keep stirring until the mince has browned, breaking up any large clumps with a fork.
  4. Rinse the spinach well and boil in a little water until wilted down. Drain, allow to cool and chop finely.
  5. Once the meat has browned, add the tomato paste, spinach, stock cube, water, sugar and salt.
  6. Bring to the boil, turn the heat down to medium and simmer for 25 minutes with the lid off, stirring occasionally. The mixture must be fairly dry. Remove from the heat and allow to cool.
  7. Meanwhile, make the white sauce and fresh pasta (if using).
  8. Preheat the oven to 180 ºC.
  9. If using store-bought cannelloni tubes, ensure that the mince mixture is cold before filling, otherwise the tubes lose their shape and become difficult to fill. Fill the tubes by stuffing teaspoonfuls of the mixture into one end and using the end of the spoon or a knife to push the mixture through to the other end, filling the tube. If using fresh pasta, cut the pasta sheets into roughly 12 x 10 cm rectangles and place the mixture in a line in the middle of each rectangle. Roll up tightly into a tube.
  10. To assemble the dish, line the bottom of a shallow casserole dish with half the can of tomato and onion mix. Smooth over 1 cup of the white sauce and place the filled cannelloni tubes on top. Cover with the remaining tomato and onion mix and smooth over the rest of the white sauce. Top with the grated cheese and bake in the oven for 30–45 minutes or according to the instructions on the cannelloni tube box.
  11. Serve with garlic bread and a Greek salad.

Serves 6

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

This is best if frozen before baking. Once assembled in the casserole dish, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and bake as per the recipe.

Battered beef burgers

Serve these as part of a burger buffet with a selection of round rolls, sauces and different garnishes, and let everyone make their own. Keep extra burgers in the freezer for school lunches.

  1. Combine all the ingredients, except the oil and the eggs for coating, in a bowl. Mix until well combined. Using your hands, make 6–8 meatballs (about 2 tablespoons of mince each).
  2. Line a large cutting board with wax wrap. Spread the balls out evenly on the board and cover with another layer of wax wrap. Roll out with a rolling pin or press down with the palm of your hand to flatten the balls to about 5 mm in height.
  3. Heat the oil in a non-stick frying pan over a high heat.
  4. Dip the burger patties in the beaten egg to coat them and fry for 3–4 minutes on each side or until crispy.
  5. Set aside on a paper towel to drain until ready for use.

Serves 6–8

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

Place the patties sideways in a freezer-friendly container so that they are easy to break apart if you need just one. When ready to use, defrost and reheat in the microwave for 1–2 minutes.

Rich coffee stew

The coffee makes this a wonderfully rich dish!

  1. Combine the flour, salt and pepper in a bowl and use it to coat the beef cubes.
  2. Heat the oil in a frying pan over a medium heat and fry the beef in batches until browned.
  3. Remove the meat and set aside.
  4. Now fry the onions and the carrots until the onions are soft.
  5. Add the meat, stock, coffee and bay leaf.
  6. Bring to the boil, reduce the heat and simmer for 1–11⁄2 hours until the beef is tender. Add the peas and simmer for a further 10 minutes.
  7. Serve with mashed potatoes or rice.

Serves 6

Increasing quantities

You can double the ingredients, but use:

11⁄2 beef stock cubes, dissolved in 11⁄2 cups water instead of 4 beef stock cubes in 1 litre water

Freezing

Allow to cool, then stir well. Divide between freezer-friendly containers, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat gently in a saucepan on the stove until very hot.